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. Your schedule might be busy this fall and winter but that doesn’t mean you can put a savory, hearty Italian meal on your table for your family to enjoy.
Slow Cooker Turkey Kale Lasagna Soup
My sister studied abroad in Florence, Italy when she was in college and I didn’t get the chance to visit her.
She talk talked about the Italian food she ate and how the flavor, ingredients and freshness were one of a kind one-of-a-kind.
When I heard in Italy you buy your groceries fresh each week and could just walk to the market to get what you need, I was pretty jealous. She would go each day to get fresh produce, cheeses, breads and of course her pasta.
Shortly after her trip Mike and I decided to cross Italy off of our bucket list.
We explored Rome, Florence, Cinque Terre and Santa Margherita. While the scenery, people and shopping were well worth the trip, the food was definitely the reason I went there, and boy was I spoiled.
Today’s Slow Cooker Turkey Kale Lasagna Soup takes your favorite lasagna and deconstructs it into a soup but is lightened up a bit by using ground turkey and kale and finished off with GALBANI® MOZZARELLA AND RICOTTA CHEESE and fresh basil.
You can’t beat a good Italian meal on a cold fall day to comfort you.
There are all types of Italian recipes from easy to complicated. While I love lasagna, I find it a bit complicated to make on a busy weeknight when we have soccer or swimming practice.
If you love lasagna but feel like you don’t have time to make it on a busy night, then today’s Slow Cooker Turkey Kale Lasagna Soup is for you.
This soup simmers in the slow cooker all day to bring out the flavors and create a rich soup.
Then 30 minutes prior to the soup being done you add in the lasagna noodles and the kale, give it a stir and let it finish cooking.
When you are ready to eat the lasagna soup you put a dollop of Galbani® Ricotta cheese on top along with a slice of fresh Galbani® Mozzarella cheese and a sprinkle of chopped basil leaves.
When making Italian dishes I always try to use the most authentic ingredients I can, because I know firsthand first-hand from my time in Italy, that the quality and authenticity are important.
In this Slow Cooker Turkey Kale Lasagna Soup I used Galbani’s Fresh Mozzarella and Ricotta cheese {you can find the mozzarella in the dairy and specialty cheese sections and the ricotta in the dairy section}.
If you aren’t familiar with Galbani, they are Italy’s #1 cheese brand. Galbani is a brand with rich Italian history, starting in Italy over 130 years ago in 1882. You can’t beat getting your ingredients straight from the source.
I recently had my sister over for dinner and she gave this Slow Cooker Turkey Kale Lasagna Soup a big thumbs up. It is always fun to take a dish I love and turn it into a soup.
As I learned from my time in Italy gathering around the table to create memories and spend time with family and friends is what life is all about.
For all of you lasagna lovers this soup is for you!
Slow Cooker Turkey Kale Lasagna Soup
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. Your schedule might be busy this fall and winter but that doesn't mean you can put a savory, hearty Italian meal on your table for your family to enjoy.
Ingredients
- 1 dollop of Galbani® Ricotta cheese per bowl of soup
- 1 or 2 slices of Galbani® Mozzarella cheese
- 2 Tablespoons olive oil
- 1 lb. ground turkey
- 2 cups sweet onion, chopped {about 1/2 of a large onion}
- 3 garlic cloves, minced
- 1 14.5 oz. cans diced tomatoes
- 2 15 oz. 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
Garnish:
- Sprinkle of fresh parmesan cheese
- Fresh basil leaves, chopped
- Italian parsley, chopped
Instructions
- 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.
- 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.
- With 30 minutes left add the broken lasagna noodles and kale and stir. Let the soup finish cooking for an additional 30 minutes.
- 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.
