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Crockpot Lasagna Soup with shredded cheese on top in a white bowl on a blue and white napkin
Brenda Thompson

Crockpot Lasagna Soup

5 from 1 vote
A twist on the traditional casserole, this Crockpot Lasagna Soup is so simple and a delicious family favorite!
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 serving
Course: Soup
Cuisine: American
Calories: 262
Ingredients Method

Ingredients
  

  • 1 pound Italian turkey sausage
  • 28 ounces petite diced tomatoes
  • 6 ounces tomato paste
  • 1 cup vegetable juice such as V-8
  • 5 cloves garlic minced
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • ½ cup yellow onion chopped
  • ½ cup green bell pepper chopped
  • 4 cups beef broth
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 cups rotini pasta
Optional Topping
  • 1 cup shredded mozzarella cheese

Method
 

  1. In medium-large saute pan, brown Italian sausage until just cooked through. Drain off fat and set aside.
  2. In crockpot, combine diced tomatoes, tomato paste and V8 drink. Add onion and green bell pepper, garlic, parsley, basil, pepper and salt. Add sausage and stir all to combine well.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  4. About 30 minutes before it is done, cook pasta according to package directions.
  5. To serve, ladle about a cup and half of soup into a bowl. Top with a handful of cooked pasta (I usually just eyeball it). Top with mozzarella cheese. Enjoy!