Crock-Pot Lasagna Soup
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 5 hours
- Total Time: 5 hours 15 mins
- Yield: 8 servings 1x
- 1 pound mild Italian turkey sausage
- 1 pound ground turkey
- 1 large onion
- 3 cloves of garlic
- 1 28 oz can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 32 oz box chicken broth
- 1/2 pound pasta (you can use any shape pasta that you want)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup of chopped fresh basil
- 1/4 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 1/2 teaspoon of salt and 1/4 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