Active Time: 15 MinsTotal Time6 Hours 45 Mins
Yield: Serves 8 (serving size: 1 1/4 cups soup, 2 tbsp. cheese, and 1 tbsp. basil)
Your family will love this fun departure from the Italian classic—and you’ll love its ease and simplicity. Want to make it in an Instant Pot? Get the recipe here.
Ingredients
- 1 pound 90% lean ground chuck
- 8 ounces cremini mushrooms, quartered
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 2garlic 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
- 1/4 teaspoon black pepper
- 8 ounces whole-wheat lasagna noodles, broken into pieces
- 1/4 cup half-and-half
- 4 ounces preshredded mozzarella cheese (about 1/2 cup)
- 1/2 cup fresh basil leaves
Nutritional Information
- Calories 276
- Fat 8g
- Satfat 3g
- Unsatfat 3g
- Protein 23g
- Carbohydrate 33g
- Fiber 6g
- Sugars 7g
- Added sugars 0g
- Sodium 618mg
- Calcium 11% DV
- Potassium 9% DV
- Calories 276
- Fat 8g
- Satfat 3g
- Unsatfat 3g
- Protein 23g
- Carbohydrate 33g
- Fiber 6g
- Sugars 7g
- Added sugars 0g
- Sodium 618mg
- Calcium 11% DV
- Potassium 9% DV
How to Make It
Step 1
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.
Step 2
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.
Step 3
Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.
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