CookingLight diet CookingLight diet
Jennifer Causey
Active Time
15 Mins
Total Time
6 Hours 45 Mins
Yield
Serves 8 (serving size: 1 1/4 cups soup, 2 tbsp. cheese, and 1 tbsp. basil)

Your family will love this fun departure from the Italian classic—and you’ll love its ease and simplicity.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

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