Crockpot Turkey Lasagna Soup

It doesn't get much easier or delicious than this! It's like having lasagna without the hour of prep work and cooking! And guess what? It's pretty darn healthy, too!!

Turkey Lasagna Soup

Ingredients:
1 pound lean ground turkey (or ground beef)
1 (24 ounce) jar of your favorite tomato basil marinara, Rao’s is awesome!
4 cups chicken stock, low​ sodium (more or less depending on consistency desired)
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper, to taste
1∕2 teaspoon dried oregano
8 lasagna noodles, broken into pieces (whole wheat noodles are best(
1 cup (part skim) mozzarella cheese
1/2 cup ricotta cheese, reduced fat
Fresh basil for serving, optional  

Instructions:
1. In a skillet over medium heat, cook ground turkey, breaking up with a fork.
2. Add  turkey to slow cooker, along with marinara, chicken broth, parsley sprigs, salt, and  pepper. Stir to combine. Cover and cook on low 4-​­6 hours.
3. The last 30 minutes of cooking time, add broken lasagna noodles, mozzarella. and  basil.
4. Check noodles to make sure they are tender, but not mushy.
5. Serve in bowls with a dollop of ricotta cheese and garnish with fresh basil

ENJOY!!


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