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High-Protein Crockpot Lasagna Soup

High-protein crockpot lasagna soup combines ground turkey, tomatoes, and tender lasagna noodles in a slow cooker for a hearty Italian-inspired dinner. A creamy ricotta, mozzarella, and Parmesan topping softens in each bowl of hot soup.
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Prep Time 10 minutes
Cook Time 5 hours 49 minutes
Total Time 5 hours 59 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 lb ground turkey 93% lean
  • 4 garlic cloves minced
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 6 cup low-sodium chicken broth
  • 10 lasagna noodles about 8 ounces, broken into 2-inch pieces
For the cheese topping
  • 1.5 cup part-skim ricotta cheese
  • 1 cup part-skim mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium heat, add the onion, and cook for 3 to 4 minutes until softened.
  2. Add the ground turkey and cook for 7 to 9 minutes, breaking it up, until no pink remains and it reaches 165°F.
  3. Stir in the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds until fragrant.
  4. Transfer the turkey mixture to a 6-quart slow cooker and stir in the tomato paste, crushed tomatoes, tomato sauce, and broth.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the onion is tender and the soup is bubbling around the edges.
  6. Stir in the broken noodles, making sure they are submerged.
  7. Cover and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the noodles are tender but still hold their shape.
For the cheese topping
  1. While the noodles cook, stir the ricotta, mozzarella, and Parmesan together in a medium bowl until evenly combined.
  2. Ladle the soup into bowls and top each serving with a spoonful of the cheese mixture; the hot soup should soften the cheese.

Notes

For evenly cooked noodles, make sure all the broken pieces are submerged before cooking. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the noodles may soften. For a gluten-free option, use gluten-free lasagna noodles.