Side Pannel
Crockpot Lasagna Soup
- Prep Time: 10 minutes
- Cooking Time: 7 hours
- Serves: 6-8 servings
Crockpot Lasagna Soup
- Recipe Submitted by Cool Whip on 09/16/2014
Category: Soups, Crockpot
Ingredients List
- 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
Directions
1. 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.
2. First mix together the can of tomatoes, and tomato paste in crockpot.
3. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
5. 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.
2. First mix together the can of tomatoes, and tomato paste in crockpot.
3. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
5. 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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