Slow Cooker Turkey Kale Lasagna Soup

Name: Slow Cooker Turkey Kale Lasagna Soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 dollop Ricotta cheese (per bowl of soup); 2 tablespoons olive oil; 1 pound ground turkey; 2 cups sweet onion (chopped {about 1/2 of a large onion}); 3 garlic cloves (minced); 1- 14.5 ounce can diced tomatoes; 2-15 ounce cans tomato sauce; 4 cups chicken broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon dried thyme; 2 bay leaves; 3 cups kale (ribs removed, chopped); 6 oz. lasagna noodles (broken); 1 cup water; Salt and pepper to taste; Sprinkle parmesan cheese; basil leaves (chopped); Italian parsley (chopped)

Slow Cooker Turkey Kale Lasagna Soup brings your favorite Italian dish to your table in the form of a soup using ground turkey, kale and fresh ricotta, parmesan and mozzarella cheese.

Prep15 min
Cook5 min
Total20 min
Makes6 servings
Calories315

Ingredients

6 servings

1 dollop Ricotta cheese (per bowl of soup)
2 tablespoons olive oil
1 pound ground turkey
2 cups sweet onion (chopped {about 1/2 of a large onion})
3 garlic cloves (minced)
1- 14.5 ounce can diced tomatoes
2-15 ounce cans tomato sauce
4 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
3 cups kale (ribs removed, chopped)
6 oz. lasagna noodles (broken)
1 cup water
Salt and pepper to taste
Sprinkle parmesan cheese
basil leaves (chopped)
Italian parsley (chopped)

Method

1
In a large skillet heat the 2 Tablespoons of olive oil over medium high heat. Add the ground turkey and cook for 5 minutes. Add in the onion and garlic and continue to sauté until the turkey is browned and cooked through.
2
In a 5 qt. slow cooker add the turkey, diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme, bay leaves and cook for 4 1/2 hours.
3
With 30 minutes left add the broken lasagna noodles and kale and stir. Let the soup finish cooking for an additional 30 minutes.
4
When you are ready to serve the soup put a large dollop of Galbani Ricotta cheese and 1-2 slices of Galbani Mozzarella cheese on the soup along with a sprinkle of parmesan cheese and freshly chopped basil.

Notes

You can sub spinach, Swiss chard or another green for the kale. Store the leftover lasagna soup in an airtight container for up to 4 days. To reheat you can heat on the stove or microwave.