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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I have been making this meal all winter for our busy family. Our problem is that with a family of 8, including four teenage boys, there is only one bowl each. If I wanted to stretch this without doubling it, how should I go about it? Thanks!
Heather, how about doing 1.5 (or even double) the recipe without the noodles. Cook the noodles separately, and then mix it all together at the end.
Making this tonight, actually have it in the crockpot now. Can’t wait. Did anyone come up with even a “ballpark” idea of what the calories in say a cup would be?? Thank you.
This looks awesome. Maybe I missed this somewhere- but the meat goes in from the very beginning right? If using ground beef? Also – could you use ground turkey instead? Thanks! 🙂
Yes at the beginning 🙂 Ground turkey works great with this recipe!
Hi Corey, can I give this six stars? Thank you ever so much for this recipe, it is hands-down my favourite crockpot recipe ever. I have made it so many times. I just chuck everything in, no sautéing the onions for extra flavour or anything special like that. It is marvelous with vegetarian mince/crumble but FYI TVP is a no-go, even when rehydrated with bouillon. We eat it with whole wheat spirelli. I have my 30th or so rendition of this in the slow cooker now, with a massive summer courgette and two carrots added like a primavera sauce since I am feeding my toddlers tonight and am pregnant so everyone benefits from the extra vegetables (and my crisper drawer does too). Whenever I want to use my slow cooker, this is the recipe I can’t wait to make. I owe you so much from how much you saved our family budget by not buying pre-made Quorn lasagne, and not eating all of the cheese and white sauce calories too. This is the only Italian cuisine item that I make faithfully. It is so good. Merci beaucoup and hartelijk bedankt from Brussels!!
Thank you so much for the sweet comment Katharine! You have made my day 🙂
Have you ever tried this recipe as one of those ziplock freezer meals? Basically putting everything (except the pasta) in a freezer bag and then later taking it out the night before to defrost a bit in the fridge and then putting it in the crock pot in the morning? I’m wondering if this recipe would work as a freezer meal….Hmmm