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Slow Cooker Turkey Lasagna Soup

Slow Cooker Turkey Lasagna Soup

This Slow Cooker Turkey Lasagna Soup brings together rich tomato flavors, lean ground turkey, tender lasagna noodles, and creamy ricotta, all simmered to perfection for a wholesome, hearty meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1 cup sliced mushrooms
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces lasagna noodles, broken into 2-3 inch pieces
  • 2 cups fresh baby spinach
  • ½ cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's browned and no longer pink. Drain any excess fat.
  2. Add the chopped onion, minced garlic, diced red bell pepper, and sliced mushrooms to the skillet with the turkey. Sauté for 5-7 minutes, until the vegetables soften and become fragrant.
  3. Transfer the browned turkey and vegetable mixture to your slow cooker. Stir in the crushed tomatoes, tomato sauce, chicken or vegetable broth, Italian seasoning, dried basil, and red pepper flakes. Season generously with salt and black pepper.
  4. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. During the last 30-60 minutes of cooking, stir in the broken lasagna noodles.
  6. Once the noodles are tender, stir in the fresh baby spinach until it wilts. Then, gently fold in the ricotta cheese and half of the grated Parmesan cheese.
  7. Ladle the hot soup into bowls and garnish with extra ricotta, remaining Parmesan cheese, and fresh chopped parsley. Enjoy immediately!

Notes

Browning the turkey and aromatics is crucial for flavor. Add lasagna noodles late in the cooking process to avoid mushiness. Swirl ricotta gently into the soup for creamy pockets.