Crockpot Lasagna Soup Recipe
All the cozy lasagna flavors in a lighter, weeknight-friendly soup that simmers while you tackle the day. Top with ricotta and Parmesan for that classic finish!
Ingredients
- 1 teaspoon olive oil
- 1 lb lean ground turkey 85-93%
- 2 teaspoon minced garlic
- 24 oz marinara sauce
- 4 cups low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- ½ cup part-skim ricotta
- ¼ cup shredded mozzarella cheese
- 2 tablespoon grated Parmesan plus more for serving
- 8 oz lasagna noodles broken into 2-inch pieces
- 4 cups baby spinach lightly packed
Instructions
- Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until no longer pink, about 5–6 minutes, breaking it into small pieces. Stir in the garlic and cook for 30 seconds.
- Transfer the turkey to a 5–7 quart slow cooker. Stir in the marinara, broth, Italian seasoning, and a pinch of salt and pepper.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours.
- Stir in the broken lasagna noodles, re-cover, and cook on HIGH for 20–30 minutes, checking early, until the noodles are just al dente.
- While the noodles cook, make the ricotta topping by mixing the ricotta, mozzarella, Parmesan, and a pinch of Italian seasoning in a small bowl. Taste and add salt and pepper if desired.
- Stir the spinach into the slow cooker and let it wilt for 2–3 minutes. Taste and adjust seasoning.
- Ladle into bowls and finish with a dollop of the ricotta mixture and a sprinkle of Parmesan.
Notes
- As a heads up, noodles will soak up broth in storage, so keep them separate to stay soupy or add extra broth when reheating.
- For make-ahead, store the soup base without noodles, then cook noodles fresh when reheating for the best texture.
- To freeze, cool the soup, portion into individual containers, and freeze for up to 3 months. Thaw overnight in the fridge, reheat on the stove until simmering, add noodles to cook until al dente, then finish with ricotta and Parmesan.
- Instant Pot: Sauté the turkey with seasonings, add marinara and broth, pressure cook 5 minutes, quick release, stir in noodles, and simmer on Sauté until al dente before finishing with spinach and toppings.
- Stovetop: Brown the turkey in a Dutch oven, add marinara and broth to simmer for 15 minutes, stir in noodles to cook until al dente, then wilt in spinach and serve with the ricotta topping.
Nutrition
Calories: 341kcalCarbohydrates: 39gProtein: 32gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 53mgSodium: 1114mgPotassium: 940mgFiber: 4gSugar: 5gVitamin A: 2526IUVitamin C: 14mgCalcium: 163mgIron: 4mg
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