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’m making this today and I have a quick question. If I’m cooking it on LOW, is it still 30 minutes for the shells to cook at the end, or is it longer?
Thanks!
Yes, that should still be fine. If they need to cook a little longer, if won’t be by much 🙂
I always like to read the comments before making some recipes I find on pinterest so this one definitely needs another comment! 🙂 I was impressed with this recipe. Very easy to make and very very tasty! Followed by the directions except used ground turkey and didn’t need to use water as mine already had enough soup. Thanks so much for the great recipe. I will definitely be making this again!!
Do you think I could use sausage instead of beef?
I have never done that, but it sounds like a tasty substitute to me!
Wanted to love this but we just thought it needed more seasoning. Followed the recipe completely. Was nice and thick but tasted watered down. I have 4 kids and the one that doesn’t like lasagna actually liked it..lol. I will try again and use some italian seasoning maybe and the ricotta?
HI, I’ve done this twice now, and although it tastes great, I can’t seem to figure out how to make it that the noodles don’t go to complete mush. I’ve tried now with two different sizes, thinking the first size was too big, but it turns out the same, mushy.
Any tip?
It does taste fantastic though, husband devours it!