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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Thanks for this recipe, I’ve been making it for a couple of years now. I like to use the dried raviolini (the really small ravioli) from Trader Joes in it, tastes great. I never have vegetable juice around but I can almost always find a cup of red wine which I substitute in for the vegetable juice, tastes great. Many thanks!
Has anyone cooked this with the ricotta in at the beginning?
I substituted the tomato chunks for just tomato sauce, as no one in the household likes chunks.
It didn’t have enough noodles in it for me in the end, and that was really the only complaint. In the future, I’ll add more noodles and more zucchini. Zucchini was fantastic in this soup and I found it to be a hearty, delicious meal.
Especially good with garlic bread.
This looks amazing! Definitely going to try this for dinner. I have a 4 quart crock pot. What size crock pot are you using?
I used a 6qt, but a 4 qt should work just fine 🙂
Yum! Really good soup! I did brown the meat first and I added some sweet Italian sausage to the hamburger simply because I had it in the freezer. I upped the liquid, onions, etc to compensate for the additional meat so I probably ended up making 1 and 1/2 recipe. Since I had a crockpot full of soup, I decided not to cook the pasta in the soup. I cooked it separately. I’ll be freezing the “sauce” and adding pasta as we eat it. I’m thinking I need to make some ricotta and add a dollop to each serving as someone else suggested. It was yummy as is with mozzarella on top but the addition of ricotta might just push it over the top. :-). Great recipe!