Lazy Lasagna Soup
Ingredients
1 pound (90% lean) ground chuck
8 ounces cremini mushrooms, quartered
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
2 garlic cloves, minced
4 cups unsalted chicken stock
1 (14.5-ounce) can unsalted crushed tomatoes
1 (6-ounce) 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
1/2 cup shredded mozzarella cheese, optional, for topping
1/2 cup fresh basil leaves, optional, for topping
Directions
In a large non-stick skillet over medium-high heat, cook the ground chuck until browned, about 5 minutes. The beef should crumble during the cooking process.
Pour the beef into a slow cooker.
Add the mushrooms, onion, bell pepper, and garlic to the slow cooker, stirring to combine.
Add the stock, tomatoes, tomato paste, oregano, salt, and black pepper to the slow cooker, stirring to combine.
Cover and cook on low for 6 hours.
After 6 hours, stir the lasagna noodles into the soup, covering all the noodles in the liquid.
Cover and cook on low until the noodles are al dente, about 30 minutes.
Stir in the half-and-half.
Serve, topped with mozzarella and basil, if desired.
