Recipe: Turkey spinach lasagna soup (slow cooker)

Some days, I amaze myself with what I can get done in 20 minutes. Other days, it seems like it takes me hours to get one task done. Today was one of those days where magically, I got a few recipes done, I’m all meal prepped for the week and it’s only been 30 minutes since my sweet baby girl went to bed. Hopefully the rest of my week follows suit to this great Sunday evening.

Tonight’s dinner was brought to you by the slow cooker. You know, that magical piece of kitchen equipment that allows you to just dump in ingredients and turns it into something awesome. The turkey spinach lasagna soup I made is gluten-free, dairy-free (with a dairy option for those who want it), and has a bunch of spinach in it that you won’t even notice.

Here’s the recipe!

Turkey Spinach Lasagna Soup

Ingredients:

  • 1 pound ground turkey
  • 1 big jar of your favourite organic marinara sauce (I get mine from Costco)
  • 4 cups of chicken broth
  • 2 tsp dried parsley (or 1/4 cup fresh parsley)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried basil (or 1 tbsp fresh basil)
  • 1 tsp garlic powder or 2 fresh cloves, grated
  • 1 cup of grated carrot (optional, but great to hide some extra veggies in this soup if you can!) 
  • 8 lasagna noodles (I used gluten free lasagna noodles), broken into pieces
  • 2 big handfuls of baby spinach, chopped

How to: 

  1. In a frying pan, brown the ground turkey
  2. Once turkey is browned, add it to the slow cooker
  3. Add all of the other ingredients to the slow cooker, but NOT the lasagna noodles or spinach just yet
  4. Cook on low for 4-6 hours
  5. In the last 30 minutes of cooking, add in the broken lasagna noodles
  6. Right before serving, stir in the fresh baby spinach, allowing it to wilt in the hot soup!

For those who are having dairy at the moment: Option to top with cheese like my hubby did here:

On a rainy day like today, this soup warmed me right up and was a neat (and lighter!) take on a traditional lasagna. I am backing off on dairy right now, but my hubs isn’t so this soup was a great compromise to add in the fix ins we individually wanted at the end.

Tis the season for soups!

Happy Sunday friends! Keep on rockin!

Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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