This Slow Cooker White Lasagna Soup with Turkey & Pesto is everything you love about classic lasagna in a creamy, cozy soup form. Made with ground turkey, sun-dried tomatoes, spinach, and tender noodles, then finished with basil pesto and melty mozzarella. The creamy white broth makes this unique to traditional lasagna soups.
The best part? Your slow cooker does all the work, making it an easy weeknight dinner that feels special enough to serve to guests.
I have a classic layered meat and cheese lasagna recipe on my site along with this tomato based lasagna soup, but this white lasagna soup is different! The broth is seriously so creamy and velvety it has the perfect salty flavor that pairs well with the rich heavy cream and mozzarella cheese.
Even though this is a white lasagna soup, it traditionally wouldn’t contain tomatoes, but the sun-dried tomatoes add a rich, almost sweet flavor and some texture. Since it’s late summer when I am working on this, I have loads of fresh basil – so I knew I had to add in a swirl of fresh basil pesto. It gives the perfect depth and herby flavor. You’re gonna love this one!
Find all of my soup recipes here for even more dinner inspiration!
Why You’ll Love It + Chef Tips
- Extra creamy soup: A spoonful of ricotta or cream cheese at the end makes it even richer and more lasagna-like.
- Hands-off cooking: The slow cooker does the heavy lifting, so dinner is ready with minimal effort. This can also easily be made on the stove top!
- Comfort food made lighter: Ground turkey keeps it hearty without being heavy. Spicy Italian sausage would be an amazing substitute!
- Bold flavor: Basil pesto and sun-dried tomatoes bring brightness you don’t always get in creamy soups.
- Family-approved: Cheesy noodles, creamy broth, and cozy lasagna flavors in every spoonful. This recipe is unique compared to traditional lasagna soups featuring canned tomatoes and tomato sauce.
- Pasta prep: For the best texture, cook the noodles separately if you’re making the soup ahead, then stir them in when serving.
- Customize it: Swap turkey for sausage or chicken, stir in extra veggies like zucchini or mushrooms, or add red pepper flakes for a little heat.
Bonus Tip
This recipe calls for oil-packed sun-dried tomatoes, since we don’t want the oil in this soup, we drain the tomatoes from the oil. But, it’s packed with flavor. Save the oil from the tomatoes and use it to make dressings, marinades, or to sauté with!
More Comfort Soups
Soup fan? Prepare for cooler weather and save these soup recipes for dinner time inspiration!
Key Soup Ingredients
Unsalted butter: Softened, helps build the roux base.
All-purpose flour: Thickens the soup and gives it a creamy texture.
Yellow onion: Finely diced for sweetness and depth; white onion works too.
Garlic: Fresh cloves, minced, jarred garlic or garlic powder will work in a pinch.
Ground turkey: Lean protein option; substitute with ground chicken, sausage, or shredded rotisserie chicken.
Chicken broth: Forms the savory base; vegetable broth can be used for a vegetarian version.
Sun-dried tomatoes: Oil-packed and julienned (drain the oil). Adds a tangy, rich flavor.
Whole milk: Creates creaminess; 2% milk or half-and-half can also work.
Mozzarella cheese: Melts into the soup for gooey, lasagna-like texture; provolone or fontina can sub in.
Basil pesto: Homemade or store-bought, adds bright, herby flavor.
Baby spinach: Fresh leaves that wilt into the soup; frozen spinach (thawed and drained) also works.
Lasagna noodles: Broken into smaller pieces; bowtie or rotini can be swapped in if needed.
Heavy cream: Makes the broth extra rich and silky; half-and-half for a lighter version.
How To Make The White Lasagna Soup
Let’s talk a little about how to make this Slow Cooker White Lasagna Soup with Turkey & Pesto (The printable instructions are in the recipe card below.)
Quick overview:
- Combine butter and flour in slow cooker.
- Add in turkey, onion, garlic, seasonings, chicken broth, and sun dried tomatoes.
- Cook on high. Then add in pesto, noodles, milk, cheese, and spinach.
- Cook again until noodles are tender. Finish with heavy cream. Enjoy!
- Heat slow cooker over high heat, add in butter and let melt, stir in the flour. Add in onions, garlic, ground turkey, and seasoning. Mix in the chicken broth and sun-dried tomatoes, cover and cook on high for 4 hours.
- After 4 hours, add in the whole milk, mozzarella, pesto, spinach, and broken lasagna noodles. Stir to combine. Cover and let cook on high until noodles are tender, 20-25 minutes. Stirring occasionally.
- Once the noodles are tender and the cheese has melted, stir in the heavy cream. Serve garnished with fresh basil and parmesan, enjoy!
Tips & Variations
- Lighter version: Use half-and-half instead of heavy cream and reduce the cheese slightly. Whole milk would also work.
- Cook pasta separately for meal prep: To keep the noodles from getting too soft, boil them separately and add when serving.
- Make it vegetarian: Swap the turkey for white beans or mushrooms and use vegetable broth.
- Switch up the protein: Try spicy Italian sausage for a richer flavor or shredded chicken if that’s what you have on hand.
- Go extra cheesy: Stir in a dollop of ricotta or cream cheese at the end for even more creaminess.
- Add more veggies: Mushrooms, zucchini, broccoli, or bell peppers all pair well with the pesto and sun-dried tomatoes.
- Spice it up: Stir in crushed red pepper flakes or a spoonful of Calabrian chili paste for a kick.
Slow Cooker White Lasagna Soup with Turkey & Pesto
Equipment
Ingredients
- 3 tbsp Unsalted butter, softened
- 2 tbsp All-purpose flour
- 1 medium Yellow onion, finely diced
- 2-3 cloves Garlic, minced
- 1 lb. Ground turkey
- 1 tbsp Italian seasoning
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 3/4 tsp Kosher salt
- Fresh cracked black pepper
- 32 ounces Chicken Broth
- 6 oz. Sun-dried tomatoes, oil packed and julienned , oil drained
- 2 cups Whole milk
- 8 oz. Mozzarella cheese, shredded
- 1/2 cup Basil pesto, homemade or store-bought
- 4 cups Baby spinach
- 8 Lasagna noodles, broken into smaller pieces
- 1 cup Heavy cream
- Fresh basil and parmesan cheese, for garnish
Instructions
- Heat slow cooker over high heat, add in butter and let melt, stir in the flour. Add in onions, garlic, ground turkey, and seasoning. Mix in the chicken broth and sun-dried tomatoes, cover and cook on high for 4 hours.3 tbsp Unsalted butter, 2 tbsp All-purpose flour , 1 medium Yellow onion, 2-3 cloves Garlic, 1 lb. Ground turkey , 1 tbsp Italian seasoning , 1 tsp Onion powder, 1 tsp Garlic powder, 3/4 tsp Kosher salt , Fresh cracked black pepper, 32 ounces Chicken Broth , 6 oz. Sun-dried tomatoes, oil packed and julienned
- After 4 hours, add in the whole milk, mozzarella, pesto, spinach, and broken lasagna noodles. Stir to combine. Cover and let cook on high until noodles are tender, 20-25 minutes. Stirring occasionally.2 cups Whole milk, 8 oz. Mozzarella cheese, 1/2 cup Basil pesto, 4 cups Baby spinach , 8 Lasagna noodles
- Once the noodles are tender and the cheese has melted, stir in the heavy cream. Serve garnished with fresh basil and parmesan, enjoy!1 cup Heavy cream , Fresh basil and parmesan cheese
Notes
- Pasta tip: If making ahead, cook noodles separately and add when serving to prevent them from becoming too soft.
- Protein swaps: Italian sausage, ground chicken, or shredded rotisserie chicken all work in place of turkey.
- Freezer-friendly: Freeze without pasta for up to 3 months. Add fresh noodles when reheating.
- Cheese boost: For an extra creamy finish, stir in a spoonful of ricotta or cream cheese before serving.
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to soften as they sit, so if you’re planning ahead, you can cook the pasta separately and add it in when serving.
- Freezing: This soup freezes best without the pasta. Store the broth, turkey, and veggies in a freezer-safe container for up to 3 months, then add freshly cooked noodles when reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup has thickened too much.
Recipe FAQs
Yes! Ground chicken, Italian sausage, or even leftover rotisserie chicken all work well in this soup. Turkey keeps it lighter, but the recipe is flexible.
Broken lasagna noodles give it that classic lasagna feel, but bowtie, rotini, or even penne can be used if that’s what you have on hand. Tortellini would be good for a cheesy vibe!
Absolutely. For the best texture, cook the soup without the pasta, then add and cook the noodles right before serving. This prevents them from getting too soft.
Yes, but freeze it without the pasta. Add fresh noodles when you reheat so the soup tastes just-cooked.
Warm on the stove or in the microwave, adding a splash of broth or milk if it’s too thick. The noodles will soften more with each reheat, so enjoy within 2–3 days for best results. The soup sometimes thickens when chilled since the noodles absorb some liquid.
This recipe uses spinach or add kale, broccoli florets, mushrooms, canned tomatoes, or zucchini!
Helpful Tools You’ll Need
- Slow Cooker – I like a large 6-8 quart slow cooker with different settings, mine has a timer which is nice if you are cooking during the day while you’re out and about.
- Cheese Grater – I always try to grate my own cheese, it melts much better without the anti-caking agents of the store-bought cheese. Plus I like to be able to control the shred size!
- Wooden Spoons – wooden utensils are my go to since they don’t scratch my cooking surfaces.
- Ladle – a must to have a ladle on hand for soups, sauces, or stocks.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
