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Lazy Lasagna Soup

BeefClassicGarlicHeartyHotPastaPotluckPrep-AheadSaltySavorySlow CookerSoups & SaladsStove-TopVegetable
Time :6 hours 45 minutes
Yield :8 servings
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With winter finally here and the air truly brisk, there's nothing like coming home to a steaming-hot bowl of soup or a plate of homemade lasagna. So why not have both? Lazy Lasagna Soup combines the two into a new winter classic, taking the savory flavors of lasagna and transforming them into a rich and sippable broth, swimming with beef and tender noodles. As the name suggests, Lazy Lasagna Soup basically makes itself, slow cooking throughout the day until it reaches warm perfection. Enjoy the winter weather without worrying about dinner!
With winter finally here and the air truly brisk, there's nothing like coming home to a steaming-hot bowl of soup or a plate of homemade lasagna. So why not have both? Lazy Lasagna Soup combines the two into a new winter classic, taking the savory flavors of lasagna and transforming them into a rich and sippable broth, swimming with beef and tender noodles. As the name suggests, Lazy Lasagna Soup basically makes itself, slow cooking throughout the day until it reaches warm perfection. Enjoy the winter weather without worrying about dinner!

Ingredients

  • 1 pound (90% lean) ground chuck
  • 1 (8-ounce) carton cremini mushrooms quartered
  • 1 cup yellow onions chopped
  • 1 cup red bell peppers 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, while crumbling, until browned, about 5 minutes.
  • Pour the beef into a slow cooker.
  • Add the mushrooms, the onions, the bell peppers, and the garlic to the slow cooker, stirring to combine.
  • Add the stock, the tomatoes and their juices, the tomato paste, the oregano, the salt, and the 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 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.
  • Top with the mozzarella and the basil and serve.
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