Recipes

Slow Cooker Lazy Lasagna Soup

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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