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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This recipe sounds great. I would like to make it for a group of moms that swap prepped freezer meals once a month.
I know I don’t want to freeze with the noodles in it so I have a quick question: should I cook completely and the have them heat on stove top (or some other suggestion) and cook noodles separately or just throw everything (except noodles) in bag raw and have them cook in crock as directed? Thank you.
First of all, I LOVE the idea of a freezer meal swap! How fun is that?! If you are going to freeze without the noodles, I would just make fresh noodles the day that you will be serving it, and mix fresh noodles together with the reheated soup.. I think that would be the easiest way 🙂 Hope you enjoy! XO
I love freezer meals. If it were me I would prep everything and just bag the uncooked pasta separately with instructions to add the pasta the last 30 minutes etc.
I love freezer meals. If it were me I would prep everything and just bag the uncooked pasta separately with instructions to add the pasta the last 30 minutes etc.
I made this today, and it tastes pretty good, but mine is SO RUNNY! (I mean I do know it’s a soup…but still) It doesn’t look anything like your finished product. I feel like maybe 2 cups of shells wasn’t enough? I actually added cornstarch just to thicken it up. Next time I think I’d scale back the broth and the V8 AND forget the water for the noodles. Tastes good though, so that’s not a real complaint…just an observation.
How’d yours turn out so thick??
That is so funny, because people have also said that the soup is too thick 🙂 Maybe my crockpot runs hotter? Sounds like you are right, skip out on that extra water next time, or add some extra noodles 🙂 I am happy hear you enjoyed it! Next time you make it, let me know how that adjustment works out for you Allyson. XO
A FB friend sent me here after making your recipe. He said it was delicious. One question for you, is vegetarian crumble soy? Can you leave it out? I guess that was 2 questions 🙂 Thanks, Amy
It is a soy product, and yes you could use real meat instead. I have made it both ways and both are equally delish! If you are not wanting to use soy OR real meat, the I would suggest beefing it up with some veg… bell peppers, zucchini.. It would be lacking something if you didn’t add at least something. Hope that helps! Thank you so much for stopping by! XO
I only have a 3 qt crockpot, do I just cut the recipe in half then?
Yep 🙂 Hope you love it Renne!
I have a silly question. Do you cook the beef before combining it, or do you add it raw?
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 🙂 Hope you enjoy Barbara! XO
If I brown and drain meat before putting in croc pot when do I put it in the croc pot? In the beginning like recipe says?