Lasagna Soup

1 lb ground beef
1 medium onion, sliced
2 large green bell peppers, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans diced tomatoes in olive oil, garlic and spices, undrained
1 can tomato paste
2 cups uncooked mafalda (mini lasagna noodle)
1 Tbs packed brown sugar
1 1/2 tsp italian seasoning, crumbled
1/4 tsp pepper
1 1/2 cups Italian style croutons
1 1/2 cups shredded part-skim mozzarella cheese

Directions:

Cook beef, onion, bell peppers and garlic in heavy sauce pan over medium heat 8-10 min, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 min, stirring occasionally, until pasta is tender. Set oven control to broil. Pour hot soup into 6 oven proof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3-4 inches from heat 1 to 2 min. or until cheese is melted.
**You can substitute wheat berries for the ground beef!!