Lazy Lasagna Soup

 

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

 

Slow Cooker Method

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.

 

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.

 

Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

 

Instant Pot Method

Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.