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4.68 from 105 votes

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!
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  • 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


  • 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.


Nutrition Information:

Calories: 403kcal (20%)Carbohydrates: 43g (14%)Protein: 22g (44%)Fat: 16g (25%)Saturated Fat: 6g (30%)Cholesterol: 53mg (18%)Sodium: 1043mg (43%)Potassium: 1189mg (34%)Fiber: 5g (20%)Sugar: 12g (13%)Vitamin A: 980IU (20%)Vitamin C: 27.6mg (33%)Calcium: 101mg (10%)Iron: 5.4mg (30%)