Slow Cooker Lazy Lasagna Soup
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Ingredients
1 pound 90% lean ground beef
8 oz cremini mushrooms, cut into quarters
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
1 can unsalted chopped tomatoes (14.5 oz)
1 can tomato paste (6 oz)
2 teaspoons dried oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
8 oz whole grain lasagna noodles, broken into pieces
¼ cup halved
4 ounces shredded mozzarella cheese (about 1/2 cup)
½ cup fresh basil leaves
To make
Your family will love this fun departure from the Italian classics, and you will love its lightness and simplicity. Do you want to cook it in a fast-food slow cooker? Get the recipe here.
Cook the beef in a large nonstick skillet over medium-high heat, stirring occasionally, until it crumbles, until browned, about 5 minutes. Transfer to a 5-6-quart slow cooker. Add the mushrooms, onion, bell pepper and garlic and mix well. Add the broth, tomatoes, tomato paste, oregano, salt and black pepper; toss to combine. Cover and cook on low heat for 6 hours.Add the lasagna noodles to the soup, making sure that all the noodles are soaked in liquid. Cover and cook over low heat until the noodles are al dente, about 30 minutes. Stir in half.Divide the soup evenly into 8 plates. Sprinkle the mozzarella and basil evenly on top.
Cook the beef in a large nonstick skillet over medium-high heat, stirring occasionally, until it crumbles, until browned, about 5 minutes. Transfer to a 5-6-quart slow cooker. Add the mushrooms, onion, bell pepper and garlic and mix well. Add the broth, tomatoes, tomato paste, oregano, salt and black pepper; toss to combine. Cover and cook on low heat for 6 hours.Add the lasagna noodles to the soup, making sure that all the noodles are soaked in liquid. Cover and cook over low heat until the noodles are al dente, about 30 minutes. Stir in half.Divide the soup evenly into 8 plates. Sprinkle the mozzarella and basil evenly on top.
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Author:Admin
Published: 11/20/2023 10:05 PM
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