• Prep Time: 10 minutes
  • Cooking Time: 7 hours
  • Serves: 6-8 servings

Crockpot Lasagna Soup

  • Recipe Submitted by on

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.

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