Description
A cozy, slow-cooked Lasagna Soup that delivers all the classic lasagna comfort with almost no effort. Turkey sausage, marinara, herbs, and high-protein noodles simmer into a rich, tomato-forward broth, then finish with ricotta, mozzarella, and fresh basil for a creamy, satisfying bowl. Weeknight-easy, family-friendly, and great for leftovers.
Ingredients
1 tbsp olive oil
1 lb turkey sausage, casings removed
1 small onion, diced
3 garlic cloves, minced
3 cups low-sodium chicken broth
2 1/2 cups water
2 cups marinara sauce
2 bay leaves
1 tsp dried oregano
1/2 tsp sweet paprika
Freshly ground black pepper, to taste
6 oz high-protein lasagna noodles, broken into pieces (or mafalda)
1/2 cup part-skim ricotta
3 tbsp grated Parmesan
6 tbsp part-skim shredded mozzarella
2 tbsp chopped parsley, plus more for serving
1/4 cup basil, thinly sliced
Instructions
Heat olive oil in a skillet over medium. Brown the turkey sausage, breaking it up.
Add onion; cook until translucent. Stir in garlic until fragrant.
Transfer mixture to a slow cooker. Add broth, water, marinara, bay leaves, oregano, paprika, and pepper. Stir.
Cover and cook 4 hours on High.
Add broken lasagna noodles and parsley. Cook 30 minutes, or until al dente.
Mix ricotta and Parmesan in a small bowl.
Ladle soup into bowls; top with mozzarella, a spoonful of the ricotta mixture, and basil.
Taste and adjust seasoning.
Notes
Use low-sodium broth to control salt.
Stir in spinach or zucchini with the pasta if desired.
Add extra broth when reheating—noodles absorb liquid.
Freeze the base without pasta for best texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours 20 minutes
- Category: soup recipes
- Method: Slow Cooker
- Cuisine: Italian-American