Go Back
+ servings

Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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!
Print Pin This

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 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%)