Crockpot Lasagna Soup

A bowl of Crockpot Lasagna Soup with a spoon scooping up some soup

The BEST Crockpot Lasagna Soup recipe!

Having a vegetarian hubby, we have a lot of lasagna for diner. It’s easy to make vegetarian, the kids love it, AND it’s fun to switch up the different fillings to make new and different kinds of lasagnas.

My Mexican Lasagna is a great example of ways to switch it up. (’s to die for, just sayin’)

Anywho, the other night while I was making my lasagna sauce, it HIT me! This would make an awesome soup! And what better way to cook a soup, then in the crockpot. Score! This one pot meal will be in our winter menu rotation, for sure!

Crockpot Lasagna Soup

  1. First mix together the can of tomatoes, and tomato paste in crockpot.
  2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.3 images showing Crockpot Lasagna Soup Ingredients in a slow cooker
  4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
  5. NOTE: If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.Adding noodles into the crockpot
  6. I served our soup with some shredded cheese. YUM!

Lady sitting with bowl of Crockpot Lasagna Soup

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4.70 from 113 votes

Crockpot Lasagna Soup

Do you love lasagna? Then you are going to love this one pot Crockpot Lasagna Soup recipe. It literally is a one pot wonder!
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes


  • 1 lb ground beef, lean or vegetarian crumble
  • 3 cups of beef broth or vegetable broth to make vegetarian
  • 4-5 cloves of garlic minced
  • 1 TB dried parsley
  • 1 TB dried basil
  • 1/2 cup chopped onion
  • 1, 28 oz can of diced tomatoes
  • 1, 6 oz can of tomato paste
  • 1 cup V8 or any vegetable drink
  • 2 cups uncooked shell pasta
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 cup of water
  • Optional topping- shredded cheese


  • NOTE about beef: The pictured meet is the vegetarian crumble... that is why it looks browned. You do NOT have to brown the beef before putting into the crock pot. I did not pre-cook the meat first. If you are using a higher fat ground beef (like an 80/20) you might want to precook to drain off some of the fat. But if you don’t mind the extra fat…that isn’t even necessary, just a suggestion.
  • First mix together the can of tomatoes, and tomato paste in crockpot.
  • Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
  • Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  • When 30 minutes are left of cooking time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.



Calories: 403kcal | Carbohydrates: 43g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1043mg | Potassium: 1189mg | Fiber: 5g | Sugar: 12g | Vitamin A: 980IU | Vitamin C: 27.6mg | Calcium: 101mg | Iron: 5.4mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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Post update July 2020

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    1. How many calories are in Crock Pot Lasagne Soup?

    2. 5 stars
      409 calories per serving per My Fitness Pal recipe exchange.

    3. Marissa Orendach says:


    4. 5 stars
      Amazing recipe! For more veggies, I added one small zucchini (diced), 1 cup of fresh mushrooms (sliced), 2 handfuls of spinach (chopped), reduced to half cup of water with pasta as well as substituted dried parsley for 1.5 tsp of oregano (didn’t have parsley). Delicious! Will definitely be making this recipe again! Thank you!

    5. Did you put the spinach in at the end or the entire time it was cooking?

    6. I LOVE this soup, it is about the only thing I make in my crock pot at the moment but my family loves it so much I make it about once a week. A few things I do differently, just tweaks mind you…
      I add one container of baby bella mushrooms that I slice thickly at the beginning of cooking
      I add fresh baby spinach cut up at the beginning of cooking (2-3 handfulls)
      I add 1 Tbspn Oregano
      Sometimes I change it up and use sausage instead of ground beef
      And lastly which I HIGHLY recommend, add one spoonfull of ricotta cheese to each bowl when you serve, this gives the soup that richer, creamy taste that really reminds me of Lasagna.
      That being said, thank you so much for posting this recipe that my whole family adores!

    7. I love your addition of mushrooms 🙂 YUM!

    8. Jaime Carroll says:

      3 stars
      While the final product is tasty, it’s just a sauce. I’m not at all sure how this can be called lasagna soup. It doesn’t taste like lasagna at all. It is a basic meat sauce with pasta. I made it exactly as written and I kept checking the ingredients to see if there was anything I missed to make it taste like lasagna. I didn’t. It’s just sauce. So I’d say it’s a decent recipe, just change the name of it.

    9. Frozengeckolover says:

      Lasagna usually has lots of cheeses: cottage cheese, ricotta, mozzarella, parmesan. You could add cheeses to this, but then it would be a lot thicker, like a casserole, not a soup. If you want it to be more lasagna-like, try adding 1 cup of cottage cheese and 1 cup of ricotta right before you add the noodles and then sprinkling mozzarella or parmesan on each bowl when you serve it. Or leave out the other cheeses and just sprinkle mozzarella on when you serve it.

      On a side note: this recipe is exactly how I make goulash, except I add a lot of veggies at the start. My goulash usually has Lima beans, carrots, peas or whatever I have on hand.

    10. Do you add the juice in the can of tomatoes? Or do you drain it?

    11. Frozengeckolover says:

      I add the juice.

  1. This recipe looks so good! sharing on Pinterest..and printing right now. =)

    1. Im planning on making it tomorrow, looking forward to it!

    1. 4 stars
      I made a gf version last night and everyone liked it. I didn’t have time to do the crockpot so I did it on the stove. First browned ground chicken and onions. Then added tomatoes, paste, garlic, broth, spices, etc. Cooked for a bit then added some quinoa shell pasta and cooked until they were finished through. I don’t think I had to add any additional water.

  2. Anonymous says:

    Do you brown the ground beef before you put it in the crockpot?

    1. Nope. Just throw it in there. Mine looks browned in the picture, because I used vegetarian crumbles for the batch I pictured.

    2. So I made it just as the directions said and didn’t Brown the meat. In the end my meat was still pinkish in the middle. Why?

    3. Did you break the meat up at all before putting it in?

    4. There’s no way your meat will still be pink if you cook it for 7-8 hours. You can cook a whole roast in the Crockpot and it will be completely done in that time. Maybe something is wrong with your crockpot?

    5. My meat was still pink, too. Never had a problem with other meats in the crock pot…

    6. Can you please add a link for the veggie crumble? I’d like to try that option for my vegetarian daughter, but am unable figure out what it is our how to make it.

  3. I made this tonight and it was very good! I kinda screwed up though. I misread the quantity of the uncooked pasta shells and added WAY too much!Although the flavor was great, It was more like a stick to your ribs, thick, hearty, lasagna mac rather than a “Soup”. I will definitely make this again! Maybe next time, I won’t be distracted by a toddler screaming at my feet lol. Thanks so much for this recipe!! 🙂

    1. I am so glad you loved it! As the recipe stands, it is a pretty hardy soup, so maybe you didn’t do anything wrong. If you like a soupier soup, just add some extra broth or water when you put in the noodles 🙂 Right now you should add 1 cup of water with the noodles…next time do 2 cups or an extra cup of broth. Make sense?