Go Back
+ servings
Print Recipe
4.75 from 4 votes
SkinnyMS

Slow Cooker Turkey Lasagna Soup

With our favorite Italian flavors, this dish is a scrumptious addition to your soup recipe collection.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dinner, Soup
Cuisine: Italian
Keyword: Kid-Friendly, Pasta, Slow Cooker
Servings: 8 people
Calories: 314kcal
Author: SkinnyMs.

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 0.75cup | Calories: 314kcal | Carbohydrates: 28g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 336mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9