Lasagna Soup

Servings: 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 tbsp dried parsley
  • 1 tbsp dried basil
  • ½ cup chopped onion
  • 1 (28 oz) can of diced tomatoes
  • 1 (6 oz) 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: shredded cheese for topping
  1. First mix together the can of tomatoes and tomato paste in crockpot.
  2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. 
  5. Stir to combine, replace lid and continue cooking for 30 minutes.
  6. NOTE: If you like your soup to have more liquid, feel free to add some extra broth and/or water when you add the noodles.

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