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Crockpot Lasagna Soup

A warm, hearty soup that combines the comforting flavors of lasagna into a creamy, cheesy dish, cooked effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 28 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 lb ground beef can be substituted with ground turkey or sausage
  • 3 cups beef broth use vegetable broth for a vegan option
  • 3 cloves garlic, minced toasting enhances flavor
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1/2 cup chopped onion
  • 1 cup V8 Juice
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 2 cups uncooked shell pasta add last to avoid mushiness
  • 1 cup water added before pasta

Method
 

Preparation
  1. In a large slow cooker, combine diced tomatoes and tomato paste.
  2. Add in the ground beef, beef broth, minced garlic, dried parsley, dried basil, chopped onion, V8 Juice, and seasonings (pepper and salt).
  3. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
  4. About 30 minutes before serving, add the water and uncooked pasta to the pot.
  5. Stir everything together, cover, and continue cooking until the pasta is tender, for another 30 minutes.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days or frozen for up to 3 months.