Crockpot Lasagna Soup

Having a vegetarian hubby, we have a lot of lasagna for diner. It’s easy to make vegetarian, the kids love it, AND it’s fun to switch up the different fillings to make new and different kinds of lasagnas.

My Mexican Lasagna is a great example of ways to switch it up. (FYI..it’s to die for, just sayin’)

Anywho, the other night while I was making my lasagna sauce, it HIT me! This would make an awesome soup!

And what better way to cook a soup, than in the crockpot. Score! This one pot meal will be in our winter menu rotation, for sure!

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
• ½ 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
• ¼ tsp pepper
• ¼ tsp salt
• 1 cup of water
• Optional topping- shredded cheese

INSTRUCTIONS

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.
2. ....................................

for full instruction please see ; www.familyfreshmeals.com

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