Slow Cooker Turkey Lasagna Soup

This slow cooker turkey lasagna soup recipe puts a yummy twist on a popular dish. Shining the spotlight on lasagna, this recipe includes all your favorite Italian pasta flavors in a belly-warming bowl of soup. Whole-wheat noodles team up with basil marinara sauce, and ground turkey. Mozzarella cheese adds ooey gooey goodness to the dish, while fresh parsley adds to the Italian flavor.

The result? A thick, spoonable meal guaranteed to satisfy the soul. Thick and flavorful, this Turkey Lasagna Soup resembles deconstructed lasagna, and is perfect on chilly days when your cravings are hankering for comfort food. Did we mention itโ€™s a snap to make? Thatโ€™s right. Your slow cooker makes meal prep easy, allowing you to whip up the scrumptious soup by simply throwing in the ingredients.

Slow Cooker Turkey Lasagna Soup

Slow Cooker Turkey Lasagna Soup

Yields: 8 servings | Serving Size: 3/4 - 1cup | Calories: 314 | Total Fat: 13g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 336 | Carbohydrates: 28g | Fiber: 2g | Sugars: 3g | Protein: 25g | SmartPoints: 9 |

Ingredients

  • 1 pound lean ground turkey (optional ground beef)
  • 1 (24 ounce) jar tomato basil marinara, no sugar added
  • 4 cups chicken broth, low-sodium (more or less depending on consistency desired)
  • 8 sprigs fresh (curly or flat) parsley
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspooon black pepper
  • 8 whole wheat lasagna noodles, broken into fourths
  • 1 cup (part-skim) mozzarella cheese
  • 1/2 cup ricotta cheese, reduced fat
  • Fresh basil for garnish, optional

Directions

In a skillet over medium heat, cook ground turkey, breaking up with a fork. Cook just until there's no pink. Drain off any fat.

Add to the slow cooker, cooked ground turkey, marinara, chicken broth, parsley sprigs, salt, and pepper. Cover and cook on low 4-6 hours. The last 30 minutes of cooking time, add broken lasagna noodles, mozzarella. and parsley. Check noodles to make sure they are tender, but not mushy. Remove parsley sprigs before serving, if desired.

Serve in bowls with a dollop of ricotta cheese and garnish with fresh basil, if desired.

STOVETOP METHOD: Follow the instructions above with these changes: Add all ingredients, except noodles, mozzarella, ricotta, and basil to a large pot. Stir ingredients to combine, bring to a boil, reduce heat to medium-high, add noodles, mozzarella, and parsley sprigs. Cook until pasta is al dente, about 15 minutes. Remove parsley sprigs before serving, if desired.

http://skinnyms.com/slow-cooker-turkey-lasagna-soup-recipe/

20 Comments on "Slow Cooker Turkey Lasagna Soup"

  1. Fireball  October 23, 2016

    This is delicious!

    Reply
    • Nichole Furlong  October 24, 2016

      Glad you enjoyed the recipe!

      Reply
  2. chris  October 24, 2016

    I havnt received books i ordered 2 weeks ago , can you pls look into it

    Reply
  3. Bill  October 26, 2016

    I think I might make this over the weekend..maybe sneak in a can of black beans too.

    Reply
    • Kym Votruba  October 26, 2016

      Let us know what you think!

      Reply
  4. Connie D  October 26, 2016

    Do you think you could substitute tortellini for the lasagna?

    Reply
    • Nichole Furlong  October 29, 2016

      Great question, Connie! Yes, you can substitute tortellini. However it may cook faster. Check the pasta after 15 minutes. Continue cooking if needed.

      Reply
  5. Sandy Hunter  November 4, 2016

    This looks delicious!

    Reply
  6. Jen  November 21, 2016

    Trying this tomorrow ๐Ÿ™‚ do you put parsley in during last 30 minutes of cooking? Thanks

    Reply
    • Nichole Furlong  November 21, 2016

      Hi, Jen. The recipes says to put the parsley in with the cooked ground turkey, marinara, chicken broth, salt, and pepper right at the beginning! If you would rather put it in during the last 30 minutes, that would also work.

      Let us know how your Lasagna Soup turns out!

      Reply
  7. Christina  December 4, 2016

    Is it possible to add in spinach or kale? I’m trying to get extra greens into what I’m eating. If so, would you suggest replacing the parsley with the spinach/kale or doing including it in addition to the parsley? Would you add it from the beginning? Thanks. Looking forward to trying this recipe.

    Reply
    • Nichole Furlong  December 4, 2016

      Hi Christina, you can use either spinach or kale. Give the leafy green of your choice a rough chop and add the greens about 10 minutes before the soup is finished cooking. Don’t forget to share how your soup turned out!

      Reply
  8. Stacey  January 10, 2017

    I made this tonight. It was so good! Tasted just like lasagna and helped curved the craving for carby cheesy food. It’s going to be added to my regular rotation. Thanks for a great recipe!

    Reply
  9. Monica  February 6, 2017

    Where do you all find your marinara without sugar?

    Reply
    • Gale Compton  February 6, 2017

      Monica, Just about any grocery store, from Walmart, Target, Kroger, etc.. It’s very easy to find today, just read the label. ๐Ÿ™‚

      Reply
  10. Carrie  February 6, 2017

    does this recipe only work with traditional lasagna noodles or can you use no boil lasagna noodles?

    Reply
    • Gale Compton  February 6, 2017

      Carrie, No boil is fine but I recommend adding them toward the end…just long enough to soften up.

      Reply
  11. Colleen W  February 12, 2017

    Is this soup freezer friendly?
    Love to use my slow cooker and then freeze leftovers for my lunches during the week..

    Reply
    • Gale Compton  February 12, 2017

      Collen, It sure is. Just be sure to defrost in the fridge and not at room temp. ๐Ÿ™‚

      Reply

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