Lasagna soup

Lasagna soup

Prep Time15minutes minutes

Cook Time4hours hours



  • 1 pound lean ground beef
  • 1 small yellow onion, diced
  • 3 teaspoons minced garlic
  • salt and pepper, to taste
  • 1 can (14.5 ounces) beef broth or stock
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 teaspoon beef bullion granules (or 1 cube, crushed)
  • 2 cups water
  • 4 Tablespoons tomato paste
  • 1 teaspoon dried parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 8 ounces lasagna noodles, broken in small pieces

Optional Toppings:

  • Ricotta cheese
  • shredded Mozzarella cheese
  • freshly chopped basil
  • freshly chopped parsley


  • Cook and crumble ground beef in a large skillet over medium-high heat. Add onion and garlic to beef. Cook until beef is brown and onion is soft. Drain any grease. Season with salt and pepper.
  • Place the cooked beef in a greased 6-quart slow cooker. Add the broth, both tomatoes, beef bullion, water, tomato paste, parsley, basil, and oregano. Stir well. Cover with lid and cook on low heat for 6 to 8 hours OR on high heat for 3 to 4 hours.
  • When cooking time is up, stir in the broken lasagna noodles. Cover with the lid and cook another 30 to 40 minutes, or until noodles are tender. Don’t overcook the noodles.
  • Serve soup warm in individual bowls with desired toppings. Enjoy!