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Lighter Slow Cooker Lasagna Soup with Creamy Ricotta

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A comforting, lighter take on lasagna soup made in the slow cooker with lean ground turkey, rich tomato broth, and a creamy ricotta topping. Perfect for busy weeknights, this set-it-and-forget-it meal delivers all the cozy satisfaction of lasagna without the heavy feeling.

Ingredients

Scale
  • 1 pound lean ground turkey (93/7)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 bay leaves
  • 8 ounces lasagna noodles, broken into pieces
  • 1 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Drain any excess fat.
  2. Add the aromatics: Push the meat to one side of the skillet and add the diced onion. Cook for about 2 minutes until it starts to soften, then add the garlic and cook for another 30 seconds until fragrant. Stir everything together.
  3. Transfer to the slow cooker: Dump the meat and onion mixture into your slow cooker. Add the crushed tomatoes, tomato sauce, chicken broth, tomato paste, oregano, basil, thyme, red pepper flakes (if using), bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined.
  4. Cook on low for 6-7 hours or high for 3-4 hours. The soup should be bubbling and fragrant when ready.
  5. Cook the noodles: About 20 minutes before serving, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook according to package directions until al dente. Drain well.
  6. Remove the bay leaves from the soup and discard.
  7. Assemble the bowls: Ladle the hot soup into bowls. Add a generous handful of cooked noodles to each bowl. Top with a dollop of ricotta cheese (about 2 tablespoons per bowl), a sprinkle of Parmesan, and a handful of shredded mozzarella. Garnish with fresh basil or parsley if desired.
  8. Serve immediately.

Notes

The soup base freezes beautifully without the noodles. Make a double batch, freeze half, and cook fresh noodles when ready to serve. For the ricotta, let it come to room temperature before serving for better melting. If your ricotta is watery, drain it in a fine-mesh strainer for about 15 minutes before using.

Nutrition

Keywords: slow cooker lasagna soup, lighter lasagna soup, creamy ricotta, comfort food, healthy comfort food, weeknight dinner, slow cooker soup

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