Crockpot Lasagna Soup Recipe

Cold weather and slow cooker meals always seem to go together. This winter, try a healthier version of lasagna. It will still leave you feeling full without over-indulging in carbs or heavy amounts of cheese.

For family parties, try serving this soup in a plastic cup to make it portable and easier to control portions.

Do you have a favorite slow cooker meal? Let us know in the comments below.

Photo Credit: A Healthier Michigan

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  • 1 lb. ground sirloin or ground turkey
  • 3 cups of beef, chicken or vegetarian broth
  • 4-5 cloves of garlic, minced
  • 1 tbsp. of dried parsley
  • 1 tbsp. dried basil
  • ½ cup chopped onion
  • 1 cup of chopped zucchini
  • 1 (28 oz) can of diced tomatoes (may use fresh tomatoes too)
  • 1 (6 oz) can of tomato paste
  • 1 cup of V8 or other vegetable drink
  • ½ tsp. pepper
  • ½ tsp. salt
  • 2 cups uncooked pasta noodles (I recommend shells or cavatappi noodles)
  • 1 cup of water
  • Optional topping, shredded cheese

Crockpot Lasagna Soup

1. Mix together can of tomatoes and tomato paste in the crockpot.
2. Add broth, beef, garlic, parsley, basil, onion, zucchini, V8, salt and pepper. Note: beef can go into the crockpot without pre-cooking.
3. Cover and cook on low for 7-8 hours or high or 4-5 hours.
4. When 30 minutes are left of cooking time, add 1 cup of water and pasta. Stir to combine. Put lid back on and continue cooking for remaining 30 minutes.
5. Serve hot. Enjoy!

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Read 1 Comment

  1. Can we get some nutritional information on this? I’m looking for carbs, specifically, but more would be helpful! Thanks!

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