Go Back
+ servings
Slow cooker lasagna soup
Print Recipe
5 from 8 votes

Slow cooker lasagna soup

This easy and delicious soup is a new take on the classic beef lasagna, that is a lot easier to make but tastes just as delicious.
Prep Time10 mins
Cook Time6 hrs
Course: Dinner, lunch, Main Course
Cuisine: Italian
Keyword: beef, pasta, tomato
Servings: 4
Calories: 557kcal
Author: Tonje



  • 500 g ground beef I use reduced fat
  • 1 tin diced tomatoes 400 g
  • 400 ml water
  • 3 tsp tomato puree
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 beef stock cube
  • 5 lasagna sheets



  • 5 tablespoon ricotta
  • 25 g grated mozzarella
  • 25 g grated cheddar


Pre-cook meat

  • Heat a small teaspoon olive oil in a pan on medium heat
  • Add the onion and cook 2-3 minutes until translucent
  • Add the garlic and cook for 1 minute while stirring
  • Add the ground beef, and cook for 5-6 minutes until the meat has browned through. Use a spoon or spatula to split the meat in smaller pieces, and stir occasionally.
  • Add the meat and onions to the slow cooker and turn the heat off the pan.

Add the rest

  • To the slow cooker, add the dried herbs and stir
  • Crumble the stock cube on top
  • Add the tin of diced tomatoes, including all the liquids
  • Add the tomato puree
  • Finally, add the water and put the lid on
  • Leave the slow cooker for 6-8 hours on low heat, or 4-6 hours on high heat

45 minutes before serving

  • Snap the lasagna sheets into smaller pieces, and add to the soup. Stir them into the sauce.
  • Add the lid back on and wait for the pasta to cook through


  • Add the soup to a bowl
  • Top with cheese
  • Optionally, garnish with fresh herbs


Store this soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. 

Replace the meat

I used reduced fat ground beef for my lasagna soup. You can replace this with any other ground meat, like lamb, pork or turkey if that's your preference. For a vegetarian version, add 500 g of chopped mixed vegetables.

Replace the cheese

You can remove the cheese if you prefer, or you can use any other type of cheese. I tend to use whatever I have available, but I definitely prefer mozzarella, ricotta, cheddar and parmesan.

Replace the herbs

You can replace all the herbs with 3 teaspoon Italian seasoning. I used traditional Italian herbs, but you can experiment as much as you want.


Calories: 557kcal | Carbohydrates: 34g | Protein: 32g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 437mg | Potassium: 682mg | Fiber: 3g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 195mg | Iron: 5mg