Crockpot Lasagna Soup
The BEST Crockpot Lasagna Soup recipe!
My Mexican Lasagna is a great example of ways to switch it up. (FYI..it’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
- 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 cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
- 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.
- I served our soup with some shredded cheese. YUM!
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TOOLS USED FOR THIS CROCKPOT LASAGNA SOUP
Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.
Crockpot Lasagna Soup
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Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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.
Did You Make This Recipe?
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how much garlic is 4-5 cloves if its already minced? Have all the ingredient’s would like to try these in the morning.is it ok to cook the beef. I think it would be greasy if you don’t cook first.
This was great. I made it for my kids tonight. While they didn’t care for the onion they ate it up. Definitely making this again and sharing with others.
Thank you so much Traci! I am so glad your family loved it!
I made this for dinner tonight. The smell KILLED me within 2 hours (I started late and had to do the 4-5 hour on high version). I was just so so hungry. I had my doubts more than once of this turning out. Before I added in the pasta it was like WATER it was so runny. I thought oh no.. added the pasta (and mine was smaller shells made for soup, not pasta.. all I could find.. I live in The Netherlands) and decided to skip the water. Came back 10 min later and had thickened up a ton so I did add the water and again hoped for the best. It was PERFECT! I loved it so so much and ate 2 servings. My husband is very hard to please and liked it a lot too just said it needed more salt. I plan to add this into our rotation. Such a hearty meal, makes a LOT for leftovers, and was very very affordable to make as well! All WINS in my book! I’m super critical of recipes I find online so you KNOW this is a great recipe if I’m raving 😛 Now I plan to check out your other recipes because of this, THANK YOU for sharing it with us!
Thank you for such a wonderful comment and compliment Laura! You totally made my day. I am so excited to hear that you will be checking out some of my other recipes. 🙂
I wanted to add a photo of ours 🙂
https://sphotos-b-ams.xx.fbcdn.net/hphotos-frc3/1239623_10151542250306470_9547086_n.jpg
Mmmmmmmm 🙂 Looks amazing!
I currently live for freezer to crock pot meals so I am wondering can I just throw all of these ingredients into a bag (except for the pastsa, of course)? Would you reccomend thawing before cooking or can I just throw it in the crock pot? I leave for work about 8 and don’t get home til 5:30, I just don’t want it burn to a crisp (which I have had happen twice now). Would love any suggestions 🙂
Hopefully others could be more helpful with this question. I have never made this as a freezer meal. I bet it would work great. If you do try it out, please come back and let us all know how it worked out!