Slow Cooker White Lasagna Soup with Turkey & Pesto
Creamy, cheesy, and full of flavor, this Slow Cooker White Lasagna Soup with Turkey & Pesto is a cozy twist on the classic pasta dish. Made with ground turkey, spinach, sun-dried tomatoes, and a swirl of basil pesto, it’s the perfect hands-off dinner for busy nights and goes great with crusty bread and a lettuce salad!
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
*Soup can also be made on the stovetop.
Recipe 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
Serving: 1servingCalories: 515kcalCarbohydrates: 32gProtein: 29gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 105mgSodium: 1057mgPotassium: 528mgFiber: 2gSugar: 7gVitamin A: 2585IUVitamin C: 6mgCalcium: 360mgIron: 2mg