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

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Slow Cooker Lasagna Soup

Prep Time: 5 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 35 minutes
Yield: 4 plus
Easy slow cooker lasagna soup, loaded with tender beef, noodles and vegetables. A must make dinner!


  • 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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Soup
Cuisine: American
Keywords: Pasta, Slow cooker