Start by placing your 5-6 quart slow cooker on your countertop. Add the chopped onions, green bell pepper, minced garlic, tomato paste, dried oregano, dried basil, salt, and black pepper. Next, pour in the 6 cups of chicken broth. Stir everything together until well combined, making sure the tomato paste is evenly distributed among the vegetables.

Cover the slow cooker with its lid and set it to cook on high for 4 hours or low for 8 hours.

While the soup base is cooking, heat a skillet over medium heat. Add the ground beef and cook it until browned, about 5-7 minutes. Once browned, drain the excess fat and set aside.

After the initial cooking time is complete, open the slow cooker and stir in the heavy cream and Parmesan cheese. Then, add the uncooked Mafaldine pasta to the mix. Give it a gentle stir, ensuring the pasta is submerged in the broth. Cover the slow cooker again and cook for an additional 30 minutes.

Once the pasta is cooked to perfection, it’s time to serve your delicious Slow Cooker Lasagna Soup. Ladle the soup into bowls and top each serving with a generous sprinkle of shredded mozzarella cheese.