HealthiER Lasagna Soup
Course: RecipesServings
12
servingsPrep time
10
minutesCooking time
35
minutesIngredients
48 ounces chicken broth
72 ounces marinara sauce
30 ounces diced tomatoes
48 ounces ground turkey
13 ounces turkey kielbasa
2 green peppers
1 large yellow onion
1 handful of parsley
1 handful of basil
2 tablespoons minced garlic
1/4 cup heavy cream
shredded mozzarella (for topping)
shaved parmesan (for topping)
spinach (optional)
- Ground Turkey Seasoning
all purpose seasoning (seasoned to taste)
roasted garlic and herb seasoning (seasoned to taste)
Italian seasoning (seasoned to taste)
cayenne pepper seasoning (seasoned to taste)
crushed red pepper seasoning(seasoned to taste)
Directions
- Cover the ground turkey with the seasonings and massage into the meat and set aside.
- Cut the onions and peppers into strips.
- Set a skillet to a medium heat and sauté the onions, peppers and garlic in the skillet. Set aside when it starts to brown.
- Add the ground turkey to the hot skillet and cook through until brown, then remove from the skillet.
- Add the kielbasa to the hot skillet or cook in an air fryer for 10 minutes or until brown.
- Add the mixture to a crockpot and begin to add the wet ingredients to the pot.
- Combine your wet ingredients, diced tomatoes, kielbasa, and ground turkey into the pot and mix thoroughly.
- Add the parsley and basil.
- Break the lasagna into about 4 pieces and place on top of the soup. I used a box (use as much as you’d like).
- Fold the noodles into the soup but do not mix.
- Use the soup setting on the crockpot to cook the noodles. My soup was done in about 30 minutes.
- Plate with spinach. Top with parmesan and mozzarella cheese. Enjoy!
