Print

Lightened-Up Crockpot Lasagna Soup with Ricotta: Easy & Best

lightened-up crockpot lasagna soup with ricotta - featured image
Print Recipe

A lighter, crockpot-friendly version of lasagna soup that delivers all the comfort of the classic dish without the heaviness. Made with lean ground turkey, plenty of vegetables, and creamy ricotta, this soup is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (93/7)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes (no-salt-added preferred)
  • 1 can (15 ounces) tomato sauce (no-salt-added preferred)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 bay leaf
  • 6 ounces dried lasagna noodles, broken into 2-inch pieces (about 6–7 noodles)
  • 1 cup part-skim ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a wooden spoon, until browned and no longer pink (about 8 minutes). Season with a pinch of salt and pepper. Transfer turkey to a 6-quart crockpot using a slotted spoon.
  2. In the same skillet, add diced onion, carrot, celery, and bell pepper. Cook over medium heat, stirring occasionally, until vegetables soften (about 4-5 minutes). Add minced garlic and cook for 30 seconds until fragrant. Transfer vegetables to the crockpot.
  3. Pour chicken broth, crushed tomatoes, tomato sauce, and tomato paste into the crockpot. Add dried oregano, basil, thyme, red pepper flakes (if using), and bay leaf. Stir until tomato paste is fully incorporated.
  4. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. About 30 minutes before serving, remove bay leaf and stir in broken lasagna noodles, ensuring they are submerged. Cover and cook on HIGH for 20-30 minutes until noodles are tender but not mushy. Stir once halfway through.
  5. While noodles cook, mix ricotta and Parmesan cheese in a small bowl. Add a pinch of black pepper and stir until combined. If thick, add a tablespoon of hot soup broth to loosen. Set aside at room temperature.
  6. Ladle hot soup into bowls. Drop a generous dollop of ricotta mixture into the center of each bowl (do not stir). Top with shredded mozzarella and fresh basil or parsley if desired. Serve immediately.

Notes

For best texture, add noodles in the last 30 minutes to avoid mushiness. Brown the meat well for maximum flavor. Season as you go. If soup is too thick, add extra broth; if too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during last 10 minutes. Soup keeps in fridge for up to 5 days; freeze soup base without noodles for up to 3 months. Reheat on stovetop with a splash of broth.

Nutrition

Keywords: lasagna soup, crockpot, slow cooker, lightened up, ricotta, ground turkey, comfort food, easy, healthy

Find it online: https://willarecipes.com/lightened-up-crockpot-lasagna-soup-with-ricotta-easy-and-best/