Crockpot Lasagna Soup

Crockpot Lasagna Soup


1 lb ground beef (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
½ cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
¼ tsp pepper
¼ 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.


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