Slow Cooker Lasagna Soup

Easy slow cooker lasagna soup, loaded with tender beef, noodles and vegetables. A must make dinner!

Easy slow cooker lasagna soup recipe from @bakedbyrachel

For a solid couple of weeks I was seeing lasagna left and right, totally making me crave it. It’d been a while since I’d made it for dinner, so clearly I had to. It can be time consuming – boil the pasta, cook the meat, shred the cheese… you get the idea. I like easy recipes where you can toss and go or do part now and part later, like bread, pizza or even ice cream. A little bit of work now and finish it later. I swear it’s totally not a procrastination thing at all. I love spending time in the kitchen, but I have my limits, which is one reason why I love using my slow cooker.

I have many and one of them never leaves the kitchen. It’s tucked away into an easy to reach spot, ready to be used at a given moment, unlike many other items I hide away in the basement because let’s face it… how often do I really need a giant roasting pan? Once, maybe twice a year? That’s definitely not the case with my slow cookers, especially during the colder months.

Easy slow cooker lasagna soup recipe from @bakedbyrachel

Even though I took care of my lasagna craving with a traditional casserole style recipe, I wasn’t done. Why not turn a crave worthy dish into an easy slow cooker dish, ready for dinner when you want?! No wasted time in the kitchen, mostly toss and go. Come back to an amazing soup when you want to eat!

In this easy slow cooker recipe, I recreated the classic flavors of a traditional lasagna, featuring the ever important ground beef, tomatoes, noodles and of course cheese – lots of cheese! Lasagna has never been so easy! It’s creamy, hearty and flavorful – an absolute must make dinner or lunch!

Add this slow cooker lasagna soup to your plans!

Easy slow cooker lasagna soup recipe from @bakedbyrachel

Slow Cooker Lasagna Soup

Easy slow cooker lasagna soup, loaded with tender beef, noodles and vegetables. A must make dinner!
Prep Time5 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 35 minutes
Course: Soup
Cuisine: American
Keyword: Pasta, Slow cooker
Servings: 4 plus


  • 1 lb ground beef*
  • 1 C yellow onion chopped
  • 1 C green bell pepper chopped
  • 3 cloves garlic minced
  • 15 oz petite diced tomatoes undrained
  • 1/4 C tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1/4 tsp red pepper flakes optional
  • 6 C chicken broth
  • 1/2 C heavy cream
  • 3/4 C Parmesan cheese
  • 4-5 oz Mafaldine shaped pasta see notes
  • Whole milk mozzarella shredded for topping


  • To the bowl of a 5-6 quart slow cooker add vegetables, tomato paste, spices and chicken broth. Cover and begin to cook on high for 4 hours (or low for 8). Cook and drain beef of fat, adding cooked meat to the slow cooker. Cover and continue cooking.
  • When 4 hours is up, stir in heavy cream and Parmesan cheese, followed by pasta. If using large or long shaped pasta, break it up into smaller more manageable pieces. Cover and cook for an additional 30 minutes, or until pasta is tender.
  • Serve with freshly shredded mozzarella.


Recipe serves roughly 4-6.
*For a lower fat option, substitute ground chicken or turkey for beef.
**25-30 pieces of Mafaldine shaped pasta is used in this recipe, but any pasta shape you have will work. Do not measure pasta using a measuring cup, weigh dry pasta for an accurate measurement.
An original recipe from Baked by Rachel

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58 Responses to “Slow Cooker Lasagna Soup”

  1. #
    Stacey @ Bake.Eat.Repeat. — January 12, 2015 at 11:07 am

    That soup looks amazing! I love that it’s done in the slow cooker too, that is the best way of making soup! And lasagna is one of my favourite meals ever!

    • #
      Rachel — January 13, 2015 at 7:37 am

      Thanks so much Stacey!

  2. #
    Anna@CrunchyCreamySweet — January 12, 2015 at 11:23 am

    I love love lasagna! In fact, I made some for my birthday last week! This soup is making me crave it again!

    • #
      Rachel — January 13, 2015 at 7:37 am

      Fabulous birthday celebration food :)

  3. #
    Kelly Senyei | Just a Taste — January 12, 2015 at 12:23 pm

    Hello, football party entrée! This looks so perfect for my gameday menu!

    • #
      Rachel — January 13, 2015 at 7:38 am

      Thanks Kelly! :)

  4. #
    Emily @ Life on Food — January 13, 2015 at 6:36 am

    I haven’t had lasagna soup. I love lasagna but I am definitely picky about making it due to the time and dish commitment.

    • #
      Rachel — January 13, 2015 at 7:38 am

      This makes making and enjoying lasagna so much easier! :)

  5. #
    Beth — January 13, 2015 at 7:47 am

    I made lasagna last week, and I was reminded of how time consuming it is! This will be going on our menu for next week, delicious!

    • #
      Rachel — January 13, 2015 at 4:13 pm

      Enjoy!! :)

  6. #
    Meghan — January 13, 2015 at 10:05 am

    Looks great, I have a couple of questions. First, is the meat added after the 4 hours of cooking or just once you get it browned? Second, is the past cooked or uncooked before adding to the soup mixture. Can’t wait to try this recipe!!!!

    • #
      Rachel — January 13, 2015 at 4:14 pm

      The meat is added after it has been browned and drained. And, uncooked pasta is added to the slow cooker. Enjoy!

  7. #
    Ally's Sweet & Savory Eats — January 13, 2015 at 11:00 am

    Yum! I’ve always wanted to try a lasagna soup. I’ll be sharing this on my FB/Twitter pages later today!

    • #
      Rachel — January 13, 2015 at 4:14 pm

      Thanks Ally :)

  8. #
    Aimee @ ShugarySweets — January 13, 2015 at 1:19 pm

    We love lasagna soup!!! Your photos are gorgeous!

    • #
      Rachel — January 13, 2015 at 4:14 pm

      Thanks so much Aimee!

  9. #
    Amanda — January 13, 2015 at 5:42 pm

    This look so cheesy and hearty! AMAZING!

    • #
      Rachel — January 14, 2015 at 7:35 am

      Thanks Amanda!

  10. #
    Annie+@+Annie's+Noms — January 15, 2015 at 12:15 pm

    I love lasagna, but I never seem to have time to make a traditional version, so this version is just perfect! Pinned and printed so we can try it ASAP!

    • #
      Rachel — January 16, 2015 at 7:25 am

      Enjoy!! :)

  11. #
    Meghan @ Freezer Friendly Moms — January 21, 2015 at 7:39 pm

    Looks so good!!

    • #
      Rachel — January 22, 2015 at 7:20 am

      Thanks Meghan!

  12. #
    Missy — October 21, 2015 at 10:19 am

    what do you think about adding some spinach? Do you think it would work to add it at the beginning and cook the full 4 hours? Excited to try this soup!!

    • #
      Rachel — October 22, 2015 at 7:30 am

      If you were to add some spinach, you should increase the liquid a bit. But keep in mind that spinach should always be added at the end of the cooking cycle as it only needs a short time to cook properly.

  13. #
    Tiffany — November 1, 2015 at 3:06 pm

    Does it have to cook for the full 4 hours or can I cut it in half? Got a late start and my step daughter has to be home before it will be done. She wants to try it so I was wondering if it needs the full four hours on high.

    • #
      Rachel — November 2, 2015 at 7:21 am

      You would need to test the vegetables to see if they’re done. The last step is essential not to skimp on as you want the pasta and cream to cook for the proper time for optimal results.

  14. #
    april — November 9, 2015 at 6:00 pm

    I am making this but just realized that I don’t have the Parmesan cheese, do you think it will be okay without it?

    • #
      Rachel — November 10, 2015 at 7:56 am

      I’m sure it will still be fine without. I hope you enjoyed it!

  15. #
    april — November 14, 2015 at 9:15 pm

    it was FANTASTIC :) my 15 year old was skeptical constantly opening it before the noodles and cream were added and saying it didn’t seem filling, he ended up eating 3 bowls lol

    • #
      Rachel — November 15, 2015 at 8:56 am

      So glad everyone enjoyed it! Thanks for sharing, April! :)

  16. #
    Cari — December 9, 2015 at 7:11 pm

    Did you use heavy cream or heavy whipping cream? (Heavy whipping cream is all I could find). Making it right now but haven’t added cream or noodles yet, can’t wait to try it!

    • #
      Rachel — December 10, 2015 at 7:12 am

      Heavy cream should be used in the recipe as it has a higher fat content and is more ideal to use in soup recipes. I hope you enjoyed it!

  17. #
    Pam — December 10, 2015 at 2:15 pm

    The lasagna soup is to die for! I added double the pasta….which means once the leftovers went in the frig it was pasta as opposed to soup….but my family ate it both ways. It was delicious, and I’ve added it to our list of recipes that we need to eat once/twice a month.

    • #
      Rachel — December 10, 2015 at 4:12 pm

      So glad to hear everyone enjoyed it!

  18. #
    Chris — January 14, 2016 at 6:01 am

    Rachel, can you please clarify. If I’m cooking on low, I cook the vegetables, tomato paste, spices, & broth for 8 hours. Then, after 8 hours, I brown the beef and add it to the cooker? I don’t add the browned beef at the beginning, correct?

    • #
      Rachel — January 14, 2016 at 7:14 am

      Add the beef as soon as it is cooked and drained. The only items added at the end are the pasta, cream and cheese. Enjoy!

  19. #
    Ashley — January 18, 2016 at 9:32 am

    I love lasagna and this looks good. I pinned it.

    • #
      Rachel — January 18, 2016 at 5:05 pm

      Thanks Ashley!

  20. #
    Debbie — February 2, 2016 at 3:34 pm

    I’m making it tonight. I must have done something wrong because it isn’t creamy like yours in the picture. Suggestions?

    • #
      Rachel — February 2, 2016 at 3:43 pm

      I’m not sure what you may have done different, so I can’t offer any tips unfortunately but I hope you still enjoyed it!

  21. #
    Cathy — February 2, 2016 at 10:42 pm

    Made this for dinner a couple nights ago. I substituted ground turkey for the beef and half & half for the heavy cream and added a little extra tomato paste. Truly delicious. Thanks for posting such a hearty and comforting recipe!

    • #
      Rachel — February 3, 2016 at 6:47 am

      So glad you enjoyed it, Cathy. Great substitutions! :)

  22. #
    Jane — February 23, 2016 at 10:27 am

    Which kind of Parmesan cheese is used in this recipe?

    • #
      Rachel — February 23, 2016 at 3:53 pm

      Whichever kind you have on hand should be fine as long as it melts well. Enjoy!

  23. #
    Jamie — February 23, 2016 at 10:33 am

    We love this recipe and I’ve already made it twice (second time by my husband’s request! )… I wanted to let you know there’s an error… the recipe does not say when to add the tomatoes (only the paste)… just fyi!

    • #
      Rachel — February 23, 2016 at 3:55 pm

      So glad you both enjoyed it, Jamie! And for clarification, the tomatoes are considered part of the ‘vegetables’ mentioned in the directions. So, they weren’t left out but I can see why it might seem that way.

  24. #
    Harmoni — April 13, 2016 at 3:25 pm

    Hey, I’m just wondering what other types of pasta would be appropriate to use in this recipe in place of Malfadine. I’m excited to try it! =]

    • #
      Rachel — April 14, 2016 at 7:22 am

      You could probably use just about anything. However, to keep it looking more like lasagna, I chose to use the long skinny noodles that look similar to classic lasagna noodles.

  25. #
    Pam — September 15, 2017 at 3:48 pm

    Hi, I need clarification in step two. You state after 4 hours is up to add cream, is that after the first 4-8 hours you add the cream same time as you add the meat OR does that mean after 4 on high, add meat, wait another 4 before adding cream?

    • #
      Rachel — September 18, 2017 at 6:47 am

      If you’re cooking on high for 4 hours, add the cream in then. If you’re cooking on low, you’d add after 8 hours. Enjoy! :)

  26. #
    Brittany — November 4, 2017 at 12:14 pm

    When you say 25-30 pieces, do you mean 25-30 whole lasagna noodles, or 25-30 broken pieces? How big are the pieces? I don’t have a scale, so real pasta measurements would be more helpful. Thanks!

    • #
      Rachel — November 4, 2017 at 2:10 pm

      25-30 pieces of mafaldine pasta should be used, as specified in the recipe. Those pieces are then broken up into smaller pieces, so they are more manageable to eat. Enjoy!

  27. #
    Dan — January 7, 2019 at 7:16 pm

    Do you know the measurements if i only have a 4 quart sized crock pot?

    • #
      Rachel — January 8, 2019 at 6:25 am

      I’d recommend starting out by cutting the ingredients in half for the first time and you can always increase in the future. Good luck and I hope you enjoy it!

  28. #
    Lindsay — May 23, 2019 at 6:11 pm

    This is my ultimate favorite lasagna soup recipe! Making it right now! I use mild Italian sausage and cannes diced tomatoes with olive oil and garlic. And tonight I’m trying out ricotta and spinach stuffed tortellini pasta :)

    • #
      Rachel — May 24, 2019 at 6:23 am

      I’ve so glad you’ve enjoyed it, Lindsay! Love your changes. :)

  29. #
    Kelly — August 5, 2019 at 2:51 pm

    Is this ok to freeze?

    • #
      Rachel — August 9, 2019 at 8:31 am

      You may find the texture changes a bit due to the dairy and pasta, but it will still taste great.

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