Crockpot Lasagna Soup

By SpartyGreenMom

Ingredients

• 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
• 1/2 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
• 1/4 tsp pepper
• 1/4 tsp salt
• 1 cup of water
• Optional topping- shredded cheese

Details

Servings 6
Preparation time 10mins
Cooking time 430mins
Adapted from familyfreshmeals.com

Preparation

Step 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.
First mix together the can of tomatoes, and tomato paste in crockpot.
Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
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.

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.