Lasagna. One of the best, most delicious comfort foods ever. Soup is another meal that is definitely one of the top few comfort food contenders. Mix them together? Pure deliciousness.
I was actually very surprised at how much this soup ended up tasting like lasagna. I assumed it would end up tasting like a meaty tomato soup, but it actually tastes exactly like lasagna…but in soup form…It makes sense once you taste it, I promise.
This soup was so flavorful and delicious. It has all the classic flavors of the traditional Italian dish. The herbed tomato sauce, the cheese, the noodles, the fresh basil and parsley, everything.
This soup is so easy to make. The most “tedious” part is browning the turkey sausage and ground turkey in a pot before adding everything to the Crock-Pot….and if that is the most difficult part of this recipe then I would say this is pretty much as easy as it gets.
You pretty much dump a bunch of ingredients into the Crock-pot and cook it on low for 5 hours and then you are done. SO easy! And so delicious.
I think lasagna is one of those recipes that a lot of families have as one of their weekly “go-to’s,” and this is such a great way to liven up that traditional recipe to make something new. It is also SO much easier than the traditional way of making lasagna. You still get the delicious, traditional flavors of the dish, but in an amazing soup form.
It tastes so mouthwatering even before you add the dollop of ricotta and sprinkle of mozzarella, but the addition of the two cheeses just makes it absolutely perfect and puts the soup over the top. It really brings it from tasting amazing to tasting exactly like traditional lasagna.
Boone approves. He was my helper :).
Here is the recipe:
- 1 pound mild Italian turkey sausage
- 1 pound ground turkey
- 1 large onion
- 3 cloves of garlic
- 1 28 oz can crushed tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- 1 bay leaf
- 1 32 oz box chicken broth
- ½ pound pasta (you can use any shape pasta that you want)
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup of chopped fresh basil
- ¼ cup of chopped fresh parsley
- Heat a pot over medium heat with a few tablespoons of olive oil
- Remove the turkey sausage from its casings
- When the pot is hot, add the turkey sausage and ground turkey, breaking it up into small pieces as it cooks
- Meanwhile, dice your onion and mince your garlic
- When the turkey sausage and ground turkey is brown, add the can of tomatoes into the pot to deglaze
- Scrape off any bits that have stuck to the bottom of the pot with a wooden spoon
- Add this mixture to the Crock-Pot
- Add the onions, garlic, and chicken stock into the Crock-Pot
- Add in the herbs (dried oregano, dried basil, dried parsley, dried thyme, and 1 bay leaf) along with ½ teaspoon of salt and ¼ teaspoon of pepper
- Stir everything together
- Turn the Crock-Pot onto low and cook for 5 hours
- During the last 20 minutes, add water to a medium pot and bring to a boil. Add enough salt so that the water tastes like the ocean. When it is boiling, add your pasta and cook according to the directions on the box
- Drain the pasta once it is cooked and set aside
- When the soup is done, add the pasta into the Crock-Pot
- When you are ready to serve, ladle the soup into bowls and add a sprinkle of mozzarella on top along with a dollop of ricotta cheese
- Sprinkle on chopped fresh basil and parsley to each bowl of soup
If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!
Gluten free? Try using gluten free pasta rather than regular pasta.