Slow Cooker Lazy Lasagna Soup
Ingredients
- 1 pound 90% lean ground chuck
- 8 ounces cremini mushrooms, quartered
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 2 garlic cloves, minced
- 4 cups unsalted chicken stock (such as Swanson)
- 1 (14.5-oz.) can unsalted crushed tomatoes
- 1 (6-oz.) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces whole-wheat lasagna noodles, broken into pieces
- ¼ cup half-and-half
- 4 ounces preshredded mozzarella cheese (about 1/2 cup)
- ½ cup fresh basil leaves
Instructions
- Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add mushrooms, onion, bell pepper, and garlic, and stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine. Cover and cook on low 6 hours.
- Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on low until noodles are al dente, about 30 minutes. Stir in half-and half.
- Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.
