Time: 6 hours 45 minutes
Yield: 8 servings
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 • 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
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.