This slow cooker lasagna soup is the perfect comforting family dinner! Minced beef is cooked in a rich tomato sauce, then the pasta is added in the last half hour of cooking and absorbs all that flavour. A delicious 3-cheese mix is added on top of the beef soup when served; creating a creamy, cheesy layer that tastes just like traditional lasagna!
This budget friendly lasagna soup has all the delicious flavours of lasagna: minced beef in a flavourful Italian herb tomato sauce, tender pasta, and lots of gooey cheese!
It takes 20 minutes to prep, then leave the slow cooker to it!
This easy beef mince recipe is based on my popular one pot lasagna soup recipe; however this lasagna soup is made in the slow cooker, meaning you can prepare it in the morning and just finish it off in the evening. It is one of those easy soup recipes that is very useful for those busy weekdays: quick and easy to prepare, comforting and nourishing, and loved by young and old alike.
Love slow cooker beef mince recipes? Then have a look at my slow cooker Italian meatballs which my family absolutely love!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Olive oil – or use another neutral oil like vegetable oil.
- Minced beef – also known as ground beef. For extra flavour, use half beef and substitute the other half with Italian sausage.
- Carrot and Celery – these add to the flavour of the soup; however you can substitute with capsicum / peppers or grated zucchini / courgette.
- Garlic – either use fresh garlic or 4 teaspoons of jarred minced garlic.
- Tomato puree – also known as tomato paste. This adds a rich tomato flavour to the soup.
- Diced tomatoes – or crushed tomatoes. Use plain tomatoes not ones flavoured with herbs.
- Dried herbs – dried oregano, basil, rosemary, and thyme add flavour the soup. Substitute with 1 teaspoon Italian seasoning.
- Chicken or beef stock – I recommend using a low sodium chicken stock / broth to prevent the soup from being too salty, or beef stock for a meatier flavour. If you have some homemade vegetable stock, that will also work but it will produce a lighter, less rich soup.
- Lasagne sheets – dry instant lasagna sheets/ noodles. I recommend using dried sheets / noodles rather than fresh as they are less likely to clump together. Break them into bite size pieces to make them easier to eat. The weight of 8 noodles is approx. 9 oz / 250g.
- Ricotta – I recommend using whole milk ricotta rather than skim ricotta for a richer, creamier taste. Substitute with cottage cheese.
- Mozzarella – this provides the stringy gooiness that is so good in traditional lasagna recipes!
- Parmesan – for extra cheesy flavour. For the best flavour, use fresh parmesan and finely grate it yourself.
- Nutmeg – this is optional, but a small pinch of nutmeg mixed into the cheese makes their flavours pop!
- Fresh parsley – or fresh basil, to serve.
How to make lasagna soup in the slow cooker
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the onion and beef: saute the onion and garlic and then tip into the slow cooker. Use the same pan to cook the beef, cooking over a high heat until browned, breaking it up with the back of a spoon. If a lot of fat comes off the beef, drain it before adding the beef to the slow cooker.
- Add ingredients to the slow cooker: add the carrot, celery, crushed tomatoes, dried herbs, stock and seasoning to the slow cooker, cover with the lid and cook on slow for 7.5 hours.
- Towards the end of cooking add the pasta: after 7.5 hours add the broken lasagna sheets, making sure the pasta is covered with the tomato sauce.
- Finish the soup: place the lid back on and cook on high for 30 minutes, until the pasta is al dente. Meanwhile mix the ricotta with the parmesan and mozzarella and a pinch of nutmeg. Serve the soup straight away with a spoonful of the cheese mixture on top.
FAQ
Do I need to brown the beef before adding the slow cooker?
Browning the beef in a frying pan before adding to the slow cooker not only adds extra flavour but stops the beef from clumping. It also prevents your finished dish from becoming greasy as you can drain away any fat that comes out of the beef as it cooks before adding to your soup.
Can you leave pasta in the slow cooker all day?
No, I don’t recommend leaving pasta in the slow cooker all day. It is best to add the pasta in the last 30 minutes to an hour, depending on the size of pasta, to ensure that it doesn’t become overcooked and mushy.
My recipe tips
- Roughly break the lasagne sheets into 2.5 – 5cm (1-2 inch) pieces to make them easier to eat with a spoon.
- You can cook the soup on high for 4 hours.
- You shouldn’t need any extra oil when frying the beef mince, especially if using a non-stick pan.
- Don’t add the pasta to the slow cooker / crock pot at the beginning of cooking, otherwise it will overcook and become mushy.
- If you prefer al dente pasta, cook the broken lasagne sheets separately and then stir into the soup just before serving.
- I recommend serving the soup immediately – the pasta continues to cook and absorb the liquid as it sits.
- Don’t let the soup sit in your slow cooker with the lid on, as the pasta will overcook.
Serving Ideas
Garlic bread (or air fryer garlic bread if you don’t want to turn the oven on), bread rolls, bread sticks or crusty bread, and a crisp green salad like this pear and walnut salad.
Make ahead/storage
- Fridge: store in the fridge, covered, for up to 3 days.
- Freezer: Freeze without the cheese. Freeze for up to 3 months, however note that the pasta can become slightly mushy when frozen, so if you know you are making it to freeze, don’t add the pasta and then cook in boiling water and stir through the soup before serving. Thaw in the refrigerator overnight, then reheat on a low heat on the stove top or in the microwave until piping hot throughout. Add the cheese just before serving.
- To reheat: the pasta absorbs liquid as it sits so add a splash more broth or water before reheating.
Variations
- Spice – a pinch of red pepper flakes or cayenne adds a lovely kick.
- Sausage – use half sausage meat and half ground beef.
- Pasta – use short pasta shapes instead of the broken lasagna noodles.
- Other vegetables – add a diced red or green capsicum / pepper and zucchini along with the carrots, or stir in a couple of handfuls of baby spinach just before serving.
Why not try…
You may also like these other family friendly slow cooker dinners:
Slow Cooker Lasagna Soup
Author: Robyn
This slow cooker lasagna soup is the perfect comforting family dinner! Minced beef is cooked in a rich tomato sauce, then the pasta is added in the last half hour of cooking and absorbs all that flavour. Topped with 3 cheeses before serving, it has all the flavours of classic lasagna!
Equipment
- Non-stick frying pan or skillet.
- slow cooker (crock pot)
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- 450 g beef mince
- 2 tablespoons tomato puree (tomato paste)
- 1 large carrot peeled and diced
- 1 stick celery finely diced
- 800 g crushed / diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 litre chicken or beef stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 lasagne noodles / sheets broken into bite size pieces
Topping:
- 150 g ricotta
- 200 g mozzarella grated
- 50 g parmesan freshly grated
- pinch nutmeg optional
- fresh parsley to serve, optional
Instructions
- Heat the oil in a large frying pan / sauté pan over a medium heat and sauté the diced onion until softened – around 5-7 minutes. Stir in the minced garlic and sauté for a minute, or until fragrant. Tip in to slow cooker / crock pot.
- Using the same pan, add the ground beef and cook over a high heat, breaking it up with a wooden spoon until browned. If needed, drain off any fat.
- Stir in the tomato puree and cook for a minute then tip into the slow cooker with the onion and garlic.
- Add the chopped carrot, chopped celery, crushed tomatoes, dried oregano, basil, rosemary and thyme, stock, salt and black pepper to the slow cooker, cover with the lid and cook on low for 8 hours.
- 30 minutes from the end of cooking add the broken lasagna noodles, stirring them in to make sure they are covered in sauce. Turn the slow cooker up to HIGH and cook until the pasta is al dente.
- Meanwhile, in a small bowl combine the ricotta with the mozzarella, parmesan, pinch of nutmeg. Set aside.
- Ladle the soup into bowls and top with a tablespoon of the cheese mixture and sprinkle with fresh parsley. Serve straight away.
Notes
INGREDIENTS
- Olive oil – or use another neutral oil like vegetable oil.
- Minced beef – also known as ground beef. For extra flavour, use half beef and substitute the other half with Italian sausage.
- Carrot and Celery – these add to the flavour of the soup; however you can substitute with capsicum / peppers or grated zucchini / courgette.
- Garlic – either use fresh garlic or 4 teaspoons of jarred minced garlic.
- Tomato puree – also known as tomato paste. This adds a rich tomato flavour to the soup.
- Diced tomatoes – or crushed tomatoes. Use plain tomatoes not ones flavoured with herbs.
- Dried herbs – dried oregano, basil, rosemary, and thyme add flavour the soup. Substitute with 1 teaspoon Italian seasoning.
- Chicken or beef stock – I recommend using a low sodium chicken stock / broth to prevent the soup from being too salty, or beef stock for a meatier flavour. If you have some homemade vegetable stock, that will also work but it will produce a lighter, less rich soup.
- Lasagne sheets – dry instant lasagna sheets/ noodles. I recommend using dried sheets / noodles rather than fresh as they are less likely to clump together. Break them into bite size pieces to make them easier to eat. The weight of 8 noodles is approx. 9 oz / 250g.
- Ricotta – I recommend using whole milk ricotta rather than skim ricotta for a richer, creamier taste. Substitute with cottage cheese.
- Mozzarella – this provides the stringy gooiness that is so good in traditional lasagna recipes!
- Parmesan – for extra cheesy flavour. For the best flavour, use fresh parmesan and finely grate it yourself.
- Nutmeg – this is optional, but a small pinch of nutmeg mixed into the cheese makes their flavours pop!
- Fresh parsley – or fresh basil, to serve.
- Roughly break the noodles into 1-2 inch (2.5 – 5cm) pieces to make them easier to eat with a spoon.
- You can cook the soup on high for 4 hours.
- You shouldn’t need any extra oil when frying the ground beef, especially if using a non-stick pan.
- Don’t add the pasta to the slow cooker / crock pot at the beginning of cooking, otherwise it will overcook and become mushy.
- If you prefer al dente pasta, cook the broken lasagne sheets separately and then stir into the soup just before serving.
- I recommend serving the soup immediately – the pasta continues to cook and to absorb the liquid as it sits.
- Don’t let the soup sit in your slow cooker with the lid on, as the pasta will overcook.
Nutrition
Calories: 789kcalCarbohydrates: 64gProtein: 59gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 144mgSodium: 1586mgPotassium: 1413mgFiber: 5gSugar: 13gVitamin A: 3947IUVitamin C: 24mgCalcium: 601mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- 450 g beef mince
- 2 tablespoons tomato puree (tomato paste)
- 1 large carrot peeled and diced
- 1 stick celery finely diced
- 800 g crushed / diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 4 c chicken or beef stock / broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 lasagne noodles / sheets broken into bite size pieces
Topping:
- ¾ c ricotta
- 1 c mozzarella grated
- ½ c parmesan freshly grated
- pinch nutmeg optional
- fresh parsley to serve, optional
Instructions
- Heat the oil in a large frying pan / sauté pan over a medium heat and sauté the diced onion until softened – around 5-7 minutes. Stir in the minced garlic and sauté for a minute, or until fragrant. Tip in to slow cooker / crock pot.
- Using the same pan, add the ground beef and cook over a high heat, breaking it up with a wooden spoon until browned. If needed, drain off any fat.
- Stir in the tomato puree and cook for a minute then tip into the slow cooker with the onion and garlic.
- Add the chopped carrot, chopped celery, crushed tomatoes, dried oregano, basil, rosemary and thyme, stock, salt and black pepper to the slow cooker, cover with the lid and cook on low for 8 hours.
- 30 minutes from the end of cooking add the broken lasagna noodles, stirring them in to make sure they are covered in sauce. Turn the slow cooker up to HIGH and cook until the pasta is al dente.
- Meanwhile, in a small bowl combine the ricotta with the mozzarella, parmesan, pinch of nutmeg. Set aside.
- Ladle the soup into bowls and top with a tablespoon of the cheese mixture and sprinkle with fresh parsley. Serve straight away.
Notes
INGREDIENTS
- Olive oil – or use another neutral oil like vegetable oil.
- Minced beef – also known as ground beef. For extra flavour, use half beef and substitute the other half with Italian sausage.
- Carrot and Celery – these add to the flavour of the soup; however you can substitute with capsicum / peppers or grated zucchini / courgette.
- Garlic – either use fresh garlic or 4 teaspoons of jarred minced garlic.
- Tomato puree – also known as tomato paste. This adds a rich tomato flavour to the soup.
- Diced tomatoes – or crushed tomatoes. Use plain tomatoes not ones flavoured with herbs.
- Dried herbs – dried oregano, basil, rosemary, and thyme add flavour the soup. Substitute with 1 teaspoon Italian seasoning.
- Chicken or beef stock – I recommend using a low sodium chicken stock / broth to prevent the soup from being too salty, or beef stock for a meatier flavour. If you have some homemade vegetable stock, that will also work but it will produce a lighter, less rich soup.
- Lasagne sheets – dry instant lasagna sheets/ noodles. I recommend using dried sheets / noodles rather than fresh as they are less likely to clump together. Break them into bite size pieces to make them easier to eat. The weight of 8 noodles is approx. 9 oz / 250g.
- Ricotta – I recommend using whole milk ricotta rather than skim ricotta for a richer, creamier taste. Substitute with cottage cheese.
- Mozzarella – this provides the stringy gooiness that is so good in traditional lasagna recipes!
- Parmesan – for extra cheesy flavour. For the best flavour, use fresh parmesan and finely grate it yourself.
- Nutmeg – this is optional, but a small pinch of nutmeg mixed into the cheese makes their flavours pop!
- Fresh parsley – or fresh basil, to serve.
- Roughly break the noodles into 1-2 inch (2.5 – 5cm) pieces to make them easier to eat with a spoon.
- You can cook the soup on high for 4 hours.
- You shouldn’t need any extra oil when frying the ground beef, especially if using a non-stick pan.
- Don’t add the pasta to the slow cooker / crock pot at the beginning of cooking, otherwise it will overcook and become mushy.
- If you prefer al dente pasta, cook the broken lasagne sheets separately and then stir into the soup just before serving.
- I recommend serving the soup immediately – the pasta continues to cook and to absorb the liquid as it sits.
- Don’t let the soup sit in your slow cooker with the lid on, as the pasta will overcook.
Nutrition
Calories: 789kcalCarbohydrates: 64gProtein: 59gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 144mgSodium: 1586mgPotassium: 1413mgFiber: 5gSugar: 13gVitamin A: 3947IUVitamin C: 24mgCalcium: 601mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- 1 lb beef mince
- 2 tablespoons tomato puree (tomato paste)
- 1 large carrot peeled and diced
- 1 stick celery finely diced
- 28 oz crushed / diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 4 c chicken or beef stock / broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 lasagne noodles / sheets broken into bite size pieces
Topping:
- ¾ c ricotta
- 1 c mozzarella grated
- ½ c parmesan freshly grated
- pinch nutmeg optional
- fresh parsley to serve, optional
Instructions
- Heat the oil in a large frying pan / sauté pan over a medium heat and sauté the diced onion until softened – around 5-7 minutes. Stir in the minced garlic and sauté for a minute, or until fragrant. Tip in to slow cooker / crock pot.
- Using the same pan, add the ground beef and cook over a high heat, breaking it up with a wooden spoon until browned. If needed, drain off any fat.
- Stir in the tomato puree and cook for a minute then tip into the slow cooker with the onion and garlic.
- Add the chopped carrot, chopped celery, crushed tomatoes, dried oregano, basil, rosemary and thyme, stock, salt and black pepper to the slow cooker, cover with the lid and cook on low for 8 hours.
- 30 minutes from the end of cooking add the broken lasagna noodles, stirring them in to make sure they are covered in sauce. Turn the slow cooker up to HIGH and cook until the pasta is al dente.
- Meanwhile, in a small bowl combine the ricotta with the mozzarella, parmesan, pinch of nutmeg. Set aside.
- Ladle the soup into bowls and top with a tablespoon of the cheese mixture and sprinkle with fresh parsley. Serve straight away.
Notes
INGREDIENTS
- Olive oil – or use another neutral oil like vegetable oil.
- Minced beef – also known as ground beef. For extra flavour, use half beef and substitute the other half with Italian sausage.
- Carrot and Celery – these add to the flavour of the soup; however you can substitute with capsicum / peppers or grated zucchini / courgette.
- Garlic – either use fresh garlic or 4 teaspoons of jarred minced garlic.
- Tomato puree – also known as tomato paste. This adds a rich tomato flavour to the soup.
- Diced tomatoes – or crushed tomatoes. Use plain tomatoes not ones flavoured with herbs.
- Dried herbs – dried oregano, basil, rosemary, and thyme add flavour the soup. Substitute with 1 teaspoon Italian seasoning.
- Chicken or beef stock – I recommend using a low sodium chicken stock / broth to prevent the soup from being too salty, or beef stock for a meatier flavour. If you have some homemade vegetable stock, that will also work but it will produce a lighter, less rich soup.
- Lasagne sheets – dry instant lasagna sheets/ noodles. I recommend using dried sheets / noodles rather than fresh as they are less likely to clump together. Break them into bite size pieces to make them easier to eat. The weight of 8 noodles is approx. 9 oz / 250g.
- Ricotta – I recommend using whole milk ricotta rather than skim ricotta for a richer, creamier taste. Substitute with cottage cheese.
- Mozzarella – this provides the stringy gooiness that is so good in traditional lasagna recipes!
- Parmesan – for extra cheesy flavour. For the best flavour, use fresh parmesan and finely grate it yourself.
- Nutmeg – this is optional, but a small pinch of nutmeg mixed into the cheese makes their flavours pop!
- Fresh parsley – or fresh basil, to serve.
- Roughly break the noodles into 1-2 inch (2.5 – 5cm) pieces to make them easier to eat with a spoon.
- You can cook the soup on high for 4 hours.
- You shouldn’t need any extra oil when frying the ground beef, especially if using a non-stick pan.
- Don’t add the pasta to the slow cooker / crock pot at the beginning of cooking, otherwise it will overcook and become mushy.
- If you prefer al dente pasta, cook the broken lasagne sheets separately and then stir into the soup just before serving.
- I recommend serving the soup immediately – the pasta continues to cook and to absorb the liquid as it sits.
- Don’t let the soup sit in your slow cooker with the lid on, as the pasta will overcook.
Nutrition
Calories: 789kcalCarbohydrates: 64gProtein: 59gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 144mgSodium: 1586mgPotassium: 1413mgFiber: 5gSugar: 13gVitamin A: 3947IUVitamin C: 24mgCalcium: 601mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!