Slow Cooker Lasagna Soup

6 Servings
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes

Slow Cooker Lasagna Soup with all the classic flavors of lasagna with all the warming flavors of soup. Just set it and forget it, serve with garlic bread!

Slow Cooker Lasagna Soup with all the classic flavors of lasagna with all the warming flavors of soup. Just set it and forget it, serve with garlic bread! Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup is the a quick mix of easy, winter, slow cooker, pasta and cheese perfection. We’re a huge fan of slow cooker soups because they’re warm, filling and easy!

Plus with holidays and cold weather and school in full swing, time is in short supply.

You can certainly cook the “gravy” or meat sauce on low for 8 hours if you’d prefer and add the noodles in cooked or in the last two hours of cooking.

I’ve set this to the same timing as my Slow Cooker Mac and Cheese because I prefer to have everything cook together but if you have different time requirements you can certainly make adjustments.

The BEST Slow Cooker Beef Lasagna Soup ever!

Some important notes about cooking this Slow Cooker Lasagna Soup:

  • This recipe calls for crushed tomatoes. Buy the best quality crushed tomatoes you can, I recommend these.
  • For tomato paste, if you don’t use it often buy a tube. Less waste! OR freeze leftover tomato paste for another recipe.
  • For the Parmesan cheese use shaved or shredded. Grated cheese won’t melt well.
  • I use all beef in this lasagna soup, but the sausage flavor in most restaurant lasagnas is one I love duplicating. To do that easily here without using sausage, I add in some fennel seeds with goes a long way in making it taste like a Slow Cooker Beef and Sausage Lasagna.
  • Check the doneness at the lower end of the times given, if not quite done cook for the additional hour.

The easiest slow cooker lasagna soup with ground beef, cheese and lasagna noodles

Looking for a Slow Cooker Lasagna? It’s delicious I promise.

How long does it take to cook pasta in the slow cooker? Pasta in the slow cooker is something you need to be mindful of for your personal slow cooker. Some can cook it through in 90 minutes, some take 3 hours. The first time you make this recipe check the doneness after 2 hours.

Looking for more Slow Cooker Soups?

rich, cheesy, filling crock pot lasagna soup you can make in just a few minutes!

Tools used in the making of Slow Cooker Lasagna Soup:
Aluminum Slow Cooker: The perfect size for side dishes for 10-12 people or soups for 6, this slow cooker is a workhorse.
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.

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Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup with all the classic flavors of lasagna with all the warming flavors of soup. Just set it and forget it, serve with garlic bread!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Course Main Course, Soup
Cuisine American-Italian
Author Sabrina Snyder


  • 2 pounds ground beef
  • 1 yellow onion chopped
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 8 ounces lasagna noodles (10 pieces)
  • 1/4 cup tomato paste
  • 4 cups chicken broth
  • 1 can (15 oz) crushed tomatoes
  • 8 ounces mozzarella cheese
  • 6 ounces shaved parmesan cheese


  • In the aluminum slow cooker insert or a cast iron skillet add the ground beef.
  • Cook the beef and onions until well browned.
  • If you used a skillet, transfer the beef mixture to your slow cooker.
  • Strain any oil left behind then add in the rest of the ingredients except for the mozzarella and Parmesan cheeses.
  • Cook on low for 2-3 hours (check for doneness after two hours).
  • Add in the mozzarella and Parmesan cheeses and cook for an additional 15 minutes before serving.


Calories: 769kcal | Carbohydrates: 33g | Protein: 50g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 156mg | Sodium: 1845mg | Potassium: 800mg | Fiber: 2g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 13.4mg | Calcium: 595mg | Iron: 5mg
Slow Cooker Lasagna Soup with all the classic flavors of lasagna with all the warming flavors of soup. Just set it and forget it, serve with garlic bread!
The easiest slow cooker lasagna soup with ground beef, cheese and lasagna noodles

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This was absolutely delicious, my husband and mother in law raved about it! I did make a few tweaks, first I used ground beef and Italian sausage. Second I used bow tie pasta instead of the lasagna noodles and third, I used a bag of Italian blend of cheese instead of the mozzarella and Parmesan.
    Thank you for sharing this recipe, will definitely be making it again.????

    1. Thank you for your list of “tweaks” to the recipe. Sounds yummy and thank you for the 5 star rating Kim!

  2. Had to do a lot of tweaks (including increasing spices, adding a jar of spaghetti sauce, etc.) but the flavor was still a little flat to me. I think I’ll definitely try it again and either add a little cream cheese or ricotta cheese mixture with the other cheese will give it that true lasagna taste. Hubby liked it though, so that’s effectively a win!

  3. Very good. I added some frozen spinach. And only used the cheese as an add on after dishing up. (We are watching our calories). Will definitely make again!

    1. I’m in the process of testing my recipes using a instant pot so stay tuned! If you need it sooner than I can provide, you might be able to find a recipe online with similiar ingredients and use that as a guideline to follow for the IP.

  4. I would love to make this! Can I stretch the cooking time 8hours? I work long days it’s tough to do short cooking times. I’m guessing cook the noodles just before eating.

    1. Most slow cookers will turn to a “warm” setting once the cook time is done but I’d be afraid if you left it in there that long, it might dry out the noodles. I think making the noodles separate will eliminate that issue. If you decide to try, I’d love to know how it turns out. Thanks!

  5. I made this yesterday – in part because it was cold, and because it sounded good and I made the white chicken chili recipe from this site the day before and it was totally delicious. It made a TON of soup (2lbs of meat and it’s just 2 of us, lol!), and ours came out a little thicker, almost like a lasagna chili, if that makes sense. I didn’t add quite as much cheese, mostly because cleaning up cheesy messes is such a pain, but it didn’t need a ton, in my opinion, because it’s so flavorful. It is FILLING, in a totally good way! Yum!!

  6. We made this a few nights ago. Friggin delish! I used bowties instead of lasagna noodles because I wanted bite sized pasta pieces. We will be doing this one over and over. Thank you!!

  7. Way too many noodles !!!! It absorbed all the liquid so I added more liquid the next day when I cooked leftover. I’d recommend only a few strips . other than that it was delicious! Only took 2 hours

    1. I would like to make this ahead of time and freeze. would you cook meat and onions; cool and then add to freezer bag with all the other ingredients with cheese and pasta separate?

  8. I made this today…cold and snowy in WI in mid April. :(. It was perfection!  Husband and 5 yr old gave a solid thumbs up. Thanks for the recipe. 

  9. It’s been freezing lately and the snow has been coming down. I bet this lasagna soup will warm me up!

  10. This looks like a delicious soup! I’m eager to try it, being a soup AND lasagna fan! Love!

  11. adding this to my meal plan next week – we are on day 11 of below freezing temps (several days have been below zero!)