Crockpot Lasagna Soup Recipe

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Diana Published: December 11, 2020 Modified: June 1, 2021

How To Make Crockpot Lasagna Soup

Have a hearty, filling meal with this slow-cooked lasagna soup cooked in beef broth with peppers, mushrooms, and fresh spinach, topped with cheeses.

Preparation: 25 minutes
Cooking: 3 hours
Total: 3 hours 25 minutes



  • 1lblean ground beef
  • 1large onion,diced
  • 4garlic cloves,minced
  • 28ozcrushed tomatoes,1 can, undrained
  • 15oztomato sauce
  • 14½ozpetit diced tomatoes
  • 32ozlow sodium beef broth
  • 1red bell pepper,diced
  • 1green bell pepper,diced
  • 2cupsmushrooms,sliced
  • 2tspdried basil leaves
  • 2tspdried parsley
  • ½tspseasoning salt
  • ½tspblack pepper
  • 2slicesparmesan rinds,optional
  • 6ozpasta,dried, any shape
  • 2cupsfresh spinach,chopped


  1. Cook beef, onion, and garlic over medium-high heat until no pink remains. Drain, then place in the slow cooker.

  2. Add all remaining soup ingredients except pasta and spinach. Cover and cook on Low for 7 to 8 hours or High for 3 to 4 hours.

  3. Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook for an additional 10 to 15 minutes.

  4. Spoon into bowls and top as desired.

Recipe Notes

For Toppings:

  • mozzarella cheese
  • ricotta cheese
  • Parmesan cheese
  • fresh basil
  • parsley 


  • Calories: 341.49kcal
  • Fat: 14.33g
  • Saturated Fat: 5.66g
  • Trans Fat: 0.67g
  • Monounsaturated Fat: 5.72g
  • Polyunsaturated Fat: 0.76g
  • Carbohydrates: 34.15g
  • Fiber: 5.67g
  • Sugar: 10.98g
  • Protein: 21.30g
  • Cholesterol: 45.02mg
  • Sodium: 1009.93mg
  • Calcium: 184.77mg
  • Potassium: 1157.34mg
  • Iron: 4.35mg
  • Vitamin A: 111.29µg
  • Vitamin C: 54.52mg
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