Makes 8 servings
- 1 lb. 90% lean ground beef
- 8 oz. cremini mushrooms, quartered
- 1 cup yellow onion, chopped
- 1 cup red bell pepper, chopped
- 2 garlic cloves, minced
- 4 cups low-sodium chicken stock
- 1 (14.5 oz.) can unsalted crushed tomatoes
- 1 (6 oz.) can tomato paste
- 2 tsp. dried oregano
- ¼ tsp. black pepper
- 6 oz. Barilla oven-ready noodles, broken into pieces
- ¼ cup half-and-half
- 4 oz. mozzarella cheese, shredded
- ½ cup fresh basil leaves
Cook beef in a large nonstick skillet over medium-high, stirring to crumble until browned. Transfer to a large stock pot. Add mushrooms, onion, bell pepper, garlic and cook on high for five minutes. Add stock, tomatoes, tomato paste, oregano, and black pepper. Stir again until combined. Cover and cook on medium-low for one hour.
Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on medium high until noodles are al dente, about 30 minutes. Stir in half-and-half immediately before serving. Top each bowl with an even amount of mozzarella cheese and basil to taste.
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