Lazy Lasagna Soup

Turn classic Italian lasagna into a family-favorite soup that only takes 15 minutes of prep time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5-6 quart slow cooker.

Step 2

Add mushrooms, onion, bell pepper, and garlic. Stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine.

Step 3

Cover and cook on low for 6 hours.

Step 4

Stir 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 among 8 bowls. Top with mozzarella and basil.

Step 5

Turn multicooker to saute; heat for 1 minute. Add beef; cook stirring occasionally, until browned, about 5 minutes.

Step 6

Add mushrooms, onion, bell pepper, and garlic. Stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine.

Step 7

Cover with lid; turn to manual. Turn valve to seal, and set to high pressure for 10 minutes.

Step 8

Release valve with a towel (be careful of the pressurized steam), and release the steam until it stops.

Step 9

Carefully uncover; set to saute. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes.

Step 10

Turn off; stir in half-and-half. Divide soup evenly among 8 bowls. Top with mozzarella and basil.