Crockpot Lasagna Soup

Prep time
Cook time
Total time
 Serves: 6-8


    • 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



  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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