Slow Cooker Lazy Lasagna Soup

By mschweickert

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
• 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
• How to Make It
• Step 1
• 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.

Details

Adapted from cookinglight.com

Preparation

Step 1

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.