Crock Pot Lasagna Soup {Freezer Meal}


Are you wondering how to use up broken pieces of lasagna or manicotti noodles if you’ve been making my no-boil manicotti? This is a delicious soup that tastes like you have worked hard making an amazing lasagna, only it’s a simple soup form. The best part is placing all the uncooked ingredients in a freezer bag (except the lasagna) and holding it until crocking day. Your crock pot will work its magic in the last thirty minutes of crocking. Simply submerge the broken noodles in the soup and just minutes later, your soup is rich and hearty full of lasagna soup with no boiling, baking or fuss.

Oh how I love my crock pot freezer meals and this is now an easy family favorite. Speaking of easy and somewhat lazy, I received this awesome soft touch peppermill by Ozeri which grinds the peppercorns automatically. See what I mean about lazy? I simply push the button over the freezer meal I’m prepping and the mill grinds pepper for you. Don’t we live in a lazy blessed generation where we have tasks done for us at the touch of a button? I visualize how the peppermill would be perfect with someone with arthritis or carpal tunnel. It’s easy to use and fill with three different grind settings. It’s easy for kiddos (since I have 4), sleek and innovative looking and it uses six triple A batteries which are not included. However, I always purchase my batteries from Ingles when they are $1 a pack. I stock up when Rayovac goes on sale and I have plenty for fun gadgets like this one. I love technology and simplicity.



You can find this reasonably priced peppermill on Amazon here.

Lasagna Soup


For soup:

  • 1 pound 93 percent lean ground turkey or beef
  • 1 onion, finely chopped
  • 4  garlic minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 6 oz. can tomato paste
  • 2-14.5 oz. can fire roasted diced tomatoes (regular can be substituted, but fire roasted adds tremendous flavor)
  • 1 quart low-sodium chicken broth
  • 2-1/2 cups water
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper (I’ve been using my soft touch Ozeri peppermill)
  • 6  lasagna noodles broken into pieces  (whole wheat or whatever you have on hand)

For topping:

  • 1 dallop of skim ricotta cheese
  • 1 Tablespoon shredded mozzarella or Parmesan cheese

I break or crumble the cooked meat with my potato masher, but a large spoon will work too. I also like to top my bowls individually, but feel free to top it all with six servings and enjoy it family style. I also remove bay leave before serving. Garnish with a sprinkle of Italian seasoning or fresh chopped basil if you have any.


Place all the ingredients except lasagna noodles in labeled freezer bag: Thaw 24 hours. Crock 6-8 hours on low or 4-6 hours on high. Last thirty minutes, crumble ground beef or turkey, submerge lasagna noodles. Top with cheese.

Disclosure: I was given this peppermill to review. All my opinions are my own.

Have you tried lasagna soup as a freezer meal?

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