Crock-Pot Lasagna Soup


  • 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


  1. Heat a pot over medium heat with a few tablespoons of olive oil
  2. Remove the turkey sausage from its casings
  3. When the pot is hot, add the turkey sausage and ground turkey, breaking it up into small pieces as it cooks
  4. Meanwhile, dice your onion and mince your garlic
  5. When the turkey sausage and ground turkey is brown, add the can of tomatoes into the pot to deglaze
  6. Scrape off any bits that have stuck to the bottom of the pot with a wooden spoon
  7. Add this mixture to the Crock-Pot
  8. Add the onions, garlic, and chicken stock into the Crock-Pot
  9. 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
  10. Stir everything together
  11. Turn the Crock-Pot onto low and cook for 5 hours
  12. 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
  13. Drain the pasta once it is cooked and set aside
  14. When the soup is done, add the pasta into the Crock-Pot
  15. 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
  16. Sprinkle on chopped fresh basil and parsley to each bowl of soup