Slow Cooker Lasagna Soup - Traditional Version

This Lasagna Soup is an easy assembly meal, requiring no prep. It cooks in the slow cooker, making it a perfect meal when you have a busy day. Lasagna as you know it will never be the same!
6 Servings Recipe By Pin Print
Slow Cooker Lasagna Soup - Traditional Version

Ingredients

  • 1 pound Ground Beef
  • 3 cups Beef Bone Broth/Stock
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon Parsley, Dried
  • 1 tablespoon Basil, Dried
  • ½ cups dice Onion
  • 28 ounces Diced Tomatoes, Canned
  • 6 ounces Tomato Paste
  • 8 fluid ounces Vegetable Juice
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • Make It Now / Serving Day Ingredients

    These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.

  • 1 cup Water
  • 8 ounces Elbows
  • 1 ½ cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in slow cooker, except the water and pasta.
  2. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
  3. When 30 minutes remain, add water and gluten free pasta.
  4. Cook an additional 30 minutes. Add cheese and serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in indicated number of gallon size freezer bags, excluding the water and pasta.
  2. Remove as much air as possible, then label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 7-8 hours or on high for 4-5 hours.
  3. When approximately 30 minutes remain, add pasta and indicated amount of water. Stir and replace cover.
  4. Cook for 30 minutes. Add cheese and serve.

8 Comments

Join the discussion
    1. Rachel, you are totally right to ask – this should be clarified. It doesn’t say anywhere to brown the beef before putting in the crock pot or before assembly for freezing.

      1. This recipe actually does NOT need to have the ground beef cooked before freezing/making. The long cook time will cook the beef over the course of the cook time. We have this recipe in Instant Pot version as well and those versions use COOKED beef because the pasta is in the pot at the same time and the pasta would be mush if we needed to cook the ground beef from raw. With that said, you could certainly use cooked beef in it anyway and it would turn out just as good.

        1. Thanks for the reply, Tricia! Should the uncooked beef be broken up a bit in the bag, or does that matter?

        2. Hi Crystal! The ground beef will get broken up in the slow cooker as it cooks anyway, so it’s not important to have it broken up before freezing. I always find it helps with defrosting though to have it in a couple chunks rather than one big block.

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