This Paleo + Whole30 crockpot lasagna soup is the perfect way to get cozy this fall and winter, and it only takes about 10 minutes to get everything prepped and in your crockpot. Then, you just let it cook while the hearty smells of Italian food fill up your home. We give you both crockpot and instant pot instructions below, too! 

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Just 10 ingredients + 10 minutes of prep

With just 10 ingredients, most of which you will likely already have on hand, you will be surprised just how hearty this crockpot lasagna soup tastes! And with only 10 minutes of prep to get your crockpot or instant pot going, you will feel like it’s hardly any work at all! Double win! 

Crockpot or Instant Pot

It’s really all about which appliance is your preference and how much time you have. We have both, but sometimes go with our Instant Pot just due to time constraints. Either way, it’s just about 10 minutes of prep to get everything in the bowl of either appliance and then 4 hours of cooking in the crockpot versus about 45 minutes in the instant pot

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How do you make lasagna soup Whole30 compliant?

We love making cozy, comfort foods that are still healthy and Whole30 compliant. This crockpot lasagna soup is exactly that. It’s filled with the flavors of lasagna, but with zucchini noodles that add some veggie goodness. For the marina sauce and diced tomatoes, do make sure to double check the ingredients to avoid any added sugar or other wonky ingredients. Then, omit the optional cheese in the ingredients, and you’ll be fully Whole30 compliant! 

Vertical overhead image of crockpot lasagna soup in two bowl with spoons in them and topped with cheese.

Some other great Whole30 recipes to try

We teamed up with some of our real food blogger friends to bring you guys a handful of other delicious Paleo + Whole30 recipes! Check out the goodness from Amy at Wholesomelicious, Michele at Paleo Running Momma, Jessica at Real Food With Jessica, Mary at Mary’s Whole Life and Erin at The Wooden Skillet.

Your turn to try our crockpot lasagna soup

This crockpot lasagna soup is great for meal prepping! It’s a great family dinner, and also makes for tasty leftover lunches as well! Give it a try, and leave a comment below to let us know how it goes. Also, take a pic to share on Instagram, and tag us @realsimplegood. Make sure to give us a follow if you don’t already. Let’s stay connected! 


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Crockpot Lasagna Soup (Paleo + Whole30)

This Paleo + Whole30 crockpot lasagna soup takes just 10 minutes to get everything prepped and in your crockpot or instant pot and is a great family dinner!

Ingredients

  • 1 lb ground beef
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp Italian seasoning
  • 1 can diced tomatoes, (28 oz) approx
  • 1 jar marinara sauce, (25 oz) approx
  • 4 cups chicken broth
  • 2 medium zucchini, spiralized into noodles
  • 1/4 cup fresh basil, chopped, (for topping)
  • 1 cup mozzarella or shredded parmesan cheese, (optional, omit for Whole30 or strict Paleo)

Instructions
 

For the crockpot:

  • Using your hands, break ground beef and Italian sausage into small pieces and drop the pieces into the crockpot. You don't need to cook the meat, place it in raw and it will cook in the crockpot. If you prefer to brown your meat you can, but it's totally optional.
  • Dice onion and garlic and add them to the crockpot. Sprinkle Italian seasoning over everything.
  • Pour in diced tomatoes, marinara sauce and chicken broth.
  • Cover and cook on low for 8 hours or on high for 4 hours.
  • Just before you are ready to serve, turn zucchini into noodles with a spiralizer. Chop basil and prepare cheese if you are using it.
  • When the crockpot is finished, remove the lid and stir in the zucchini noodles. Let the noodles sit in the crockpot and warm up for about 5 minutes.
  • Ladle soup into bowls and serve with toppings as desired.

For the Instant Pot:

  • Follow steps 1-3 above, adding the ingredients to the Instant Pot.
  • Secure the lid on the Instant Pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, quick release the pressure and leave the Instant Pot on the "keep warm" setting.
  • While the instant pot is cooking, turn zucchini into noodles with a spiralizer. Chop basil and prepare cheese if you are using it.
  • When the Instant Pot is finished, remove the lid and stir in the zucchini noodles. Let the noodles sit in the Instant Pot and warm up for about 5 minutes.
  • Ladle soup into bowls and serve with toppings as desired.
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