RECIPE | Hearty + Healthy CrockPot Lasagna Soup

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Man, this wintery weather sure snuck up on me! I barely needed a jacket this weekend, and all of a sudden, it’s hat and gloves weather!

Tonight’s recipe is SURE to warm you up on chilly autumn nights. I found a great recipe for hearty slow cooker lasagna soup, but amended it slightly to make it healthier. I made this in my 6.5 quart Cuisinart Programmable Slow Cooker, but you can easily halve this recipe if your CrockPot is smaller.

I recommend pairing this with a medium-bodied Cabernet Sauvignon. My pick? Barboursville 2011 Cabernet Sauvignon (Barboursville, VA)

Yields: 12-15 servings


  • One tablespoon extra-virgin olive oil
  • One pound of ground turkey breast
  • One onion, diced
  • One head of garlic, minced (for a LIFE-CHANGING lesson on peeling garlic, click here. Whole head peeled in less than a minute)
  • One large red bell pepper, diced
  • 64 oz. fat-free, lower sodium chicken broth
  • 29 oz. tomato sauce
  • Two cans of petite diced tomatoes
  • Garlic salt to taste
  • Cracked black pepper to taste
  • Oregano to taste
  • Fresh basil (about twelve leaves, ripped)
  • 10 oz. whole grain rotini pasta
  • 1 cup mozzarella, shredded
  • 3/4 cup Parmesan, shredded


  • In a large skillet, heat the olive oil over medium-high heat
  • Add your onion, garlic, bell peppers, and ground turkey to the skillet. Cook over medium-high heat until the turkey is brown and you don’t see any more “pink.”
  • While this is cooking, add the tomato sauce, petite diced tomatoes, basil, chicken broth, garlic salt, black pepper, and oregano to your CrockPot. Set on HIGH.

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  • Add in the turkey, onions, garlic and bell peppers. Stir gently. This is generally what your soup base should look like at this point:
  • photo (3)photo (2)


  • Continue to cook on HIGH for 3-4 hours. About an hour before you’re ready to serve the soup, add in the rotini pasta.
  • photo (1)
  • The pasta will soak up some of the liquid, so if you like your base a little more broth-y, you can add a cup of water or chicken broth at this point.
  • In a small bowl, mix the Parmesan and mozzarella cheese together.
  • Spoon out the desired amount of soup into your bowl. Sprinkle with the cheese mixture.
  • ENJOY!

I’d love to know if you tried this and how it turned out! Be sure to let me know in the comments below.

Bon appétit!







  1. […] Wednesday Night: Hearty + Healthy CrockPot Lasagna Soup […]


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