This one pot wonder is simply, wonderful.

The BEST Crockpot Lasagna Soup recipe!

Having a vegetarian hubby, we have a lot of lasagna for diner. It’s easy to make vegetarian, the kids love it, AND it’s fun to switch up the different fillings to make new and different kinds of lasagnas.

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.

Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. 4.64 from 94 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! Prep Time: 10 minutes Cook Time: 7 hours Total Time: 7 hours 10 minutes Serves: 8 Hover over "serves" value to reveal recipe scaler Calories: 403 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: 403 kcal (20%) Carbohydrates: 43 g (14%) Protein: 22 g (44%) Fat: 16 g (25%) Saturated Fat: 6 g (30%) Cholesterol: 53 mg (18%) Sodium: 1043 mg (43%) Potassium: 1189 mg (34%) Fiber: 5 g (20%) Sugar: 12 g (13%) Vitamin A: 980 IU (20%) Vitamin C: 27.6 mg (33%) Calcium: 101 mg (10%) Iron: 5.4 mg (30%)

Post update July 2020

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