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Crockpot Lasagna Soup

  • Author: Mavis Butterfield



1 {28 oz} can of diced tomatoes
1 6oz can of tomato paste
1 lb ground beef
3 cups of beef broth
3 cloves of garlic, minced
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 cup chopped onion
1 cup V8 Juice
1/4 tsp pepper
1/4 tsp salt
2 cups uncooked shell pasta
1 cup of water


In a large slow cooker, combine tomatoes and tomato paste. Then add all ingredients except the water and the pasta. Cover and cook on low for 7-8 hours or on HIGH for 4-5 hours.

30 minutes before soup is done, add the water and noodles. Stir to combine. Cover and continue cooking until pasta is tender, about more 30 minutes.