Crockpot Lasagna Soup

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ByCorey Created Updated

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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. (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

  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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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.

4.71 from 114 votes
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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!
8
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

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

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.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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Post update July 2020

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389 Comments

  1. Hey, girlfriend! You look too happy eating, this can’t be legal!!!
    😉

    Reply

    1. Haha. It’s SOOO good!

  2. I have question. How big is your crock pot? I have a personal sized one, so I need to figure out how to divide all of this. lol

    Reply

    1. I make this is a 6 qt crockpot 🙂

  3. 5 stars
    I made this for my boyfriend and I tonight and it was really good! Thank you for sharing this recipe. Though, I confess that I changed it up a little bit by adding in mild Italian sausage (browned and drained off) instead of beef, and added in a mix of ricotta, mozzarella, and parmesan cheese at the end, probably about 1/2 cup. I will definitely be making this again!

    Reply

  4. 5 stars
    This was delicious! I had it on my week’s menu to be ready on soccer practice night but – since chicken didn’t thaw and hamburger is easier to defrost in the microwave – I moved it around and had to do it as a non-crockpot meal. It was still sooo yummy! I made very few tweaks (elbow noodles instead of shells, since that’s what I had – added mozzerella to the soup itself) and it turned out perfectly. It was a hit with the whole family – and that’s saying something with my SUPER picky 7 year old girl. Thanks so much for the recipe!!!

    Reply

    1. Wonderful Monica! I love to hear when those picky easters love a meal 🙂

  5. Do you drain the diced tomatoes?

    Reply

    1. Nope 🙂