Crock-pot lasagna soup recipe


This recipe will turn your dinner into a festive occasion. You can make a variation of this recipe by adding some twists, or you can trade the ground beef and beef broth with vegetable crumble and vegetable broth.

  • Yield: 6 Servings


  • 1 pound ground beef or vegetarian crumble
  • 3 cups of beef broth or vegetable broth
  • 1 can (28 ounces) of diced tomatoes
  • 1 can (6 ounces) of tomato paste
  • 5 minced cloves of garlic
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • ½ cup chopped onion
  • 1 cup V8 or vegetable drink
  • 2 cups uncooked shell pasta
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 cup of water
Optional Topping
  • Shredded cheese
How to Make It
  1. In a crackpot, combine the tomato paste, canned tomatoes, broth of your choice, beef or veggie crumble, garlic, basil, onion, parsley, V8, salt and pepper.
  2. Cover crackpot and turn on low for 7 to 8 hours. If you want it to cook on high temperature, the lasagna soup will be done from 4 to 5 hours.
  3. Add one cup of water and the noodles 30 minutes left before the time is up.
  4. Cover the crackpot and keep on cooking for thirty minutes. Enjoy!
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
364 kcal
Calories from Fat:
53.1 kcal
% Daily Value*
Total Fat
5.9 g
Trans Fat
0.0 g
101 mg
487 mg
48.1 g
Dietary Fiber
2.4 g
6.4 g
29 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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