Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
1) In a large Dutch oven, combine minced braising steak, onion, pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
2) Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
3) Preheat oven grill. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Grill soups, 15 1/2-cm from heat, three to four minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.