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To make this creamy soup, gather these key ingredients: - 1 pound lean ground chicken or turkey - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon Italian seasoning blend - 1/2 teaspoon crushed red pepper flakes (optional, for heat) - 6 cups low-sodium chicken broth - 8 ounces lasagna noodles, broken into bite-sized pieces - 1 (15-ounce) container of ricotta cheese - 2 cups fresh spinach, roughly chopped - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and freshly cracked pepper to taste - Fresh basil leaves for garnish (optional) You can add more depth to your soup with these optional items: - Extra garlic for a stronger taste - Mushrooms for an earthier flavor - Zucchini for added veggies - A squeeze of lemon juice for brightness These ingredients can really boost the taste and texture of your dish. Cheese brings a rich creaminess to this soup. Here are my top picks: - Mozzarella for its gooey texture when melted - Parmesan for a sharp, nutty flavor - Ricotta for its smoothness and creaminess Feel free to mix and match these cheeses to find your favorite blend. Using various cheeses will add layers of flavor to your slow cooker white lasagna soup. Browning the Ground Chicken or Turkey Start by heating a large skillet over medium heat. Add 1 pound of lean ground chicken or turkey. Cook it for about 5 to 7 minutes. Make sure the meat is browned and no longer pink. If you see extra fat, drain it from the skillet. This step adds flavor to your soup. Sautéing the Onion and Garlic Next, add 1 finely chopped medium onion and 2 cloves of minced garlic to the skillet. Sprinkle in 1 teaspoon of Italian seasoning and, if you like heat, 1/2 teaspoon of crushed red pepper flakes. Sauté these for 3 to 4 minutes until the onion is soft and clear. This mix smells great and builds a tasty base for your soup. Layering Ingredients in the Slow Cooker Transfer your cooked meat and onion mix to a slow cooker. Pour in 6 cups of low-sodium chicken broth. Add 8 ounces of broken lasagna noodles and stir gently. Make sure the noodles are covered in broth. This helps them cook evenly. Cooking Times on Low vs. High Cover the slow cooker and set it to cook. You can choose to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The noodles should be tender when done. Cooking on low gives rich flavors, while high saves time. Incorporating Ricotta and Spinach About 30 minutes before serving, stir in 1 container of ricotta cheese and 2 cups of roughly chopped fresh spinach. Mix well until the spinach wilts. This adds creaminess and a healthy twist to your soup. Melting the Cheeses and Final Seasoning Once the soup is hot, sprinkle in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Stir gently until the cheeses melt and the soup is creamy. Finally, taste and add salt and freshly cracked pepper to your liking. This step brings all the flavors together. To make your white lasagna soup creamy, use ricotta cheese. Add it about 30 minutes before you serve. This gives it time to blend in. Stir well until it's smooth. You can also mix in some heavy cream for extra richness. A little cheese goes a long way in making this soup delicious. Not all slow cookers cook the same. If you use one that heats fast, check on your soup sooner. For a slow cooker that runs cool, you may need to add extra time. Generally, cook on low for 6-8 hours or high for 3-4 hours. Always look for tender noodles as a sign it's ready. Want to add more veggies? Great idea! Chop carrots, zucchini, or bell peppers and toss them in. Add them early in the cooking process. This way, they soften nicely and mix well with the soup. Spinach is a great choice, too, but add it later to keep it fresh. {{image_4}} You can use chicken or turkey for this soup. Both options add great flavor. If you want a meatless dish, you can skip the meat. Use mushrooms or lentils instead for texture. These choices give you more options to suit your taste and needs. For a gluten-free version, choose gluten-free lasagna noodles. There are many brands available at stores. You can also use zucchini slices or spaghetti squash. These options work well and keep the dish hearty. Just be sure to adjust cooking times, as these alternatives might cook faster. Cheese can change the taste of your soup. Instead of ricotta, try cottage cheese for a lighter option. Mixing in goat cheese or feta can add a tangy twist. You could also use a blend of mozzarella and cheddar for a sharper flavor. Experiment with what you like best! To store leftovers, let the soup cool first. Use an airtight container for best results. I suggest dividing it into portions. This way, you can eat just what you want later. Store the soup in the fridge for up to three days. If you want to keep it longer, freezing is a good choice. When you reheat the soup, do it gently. You can use the stove or the microwave. If using the stove, heat it on low. Stir it often to avoid burning. If using a microwave, heat in short bursts. Stir in between to ensure even heating. This keeps the soup creamy and delicious. You can freeze the soup for up to three months. Use a freezer-safe container or bags. Leave some space at the top. Soup expands as it freezes. When ready to eat, thaw it in the fridge overnight. Reheat on the stove for the best taste. If the soup looks thick, add a splash of chicken broth. This helps return its creamy texture. Yes, you can use store-bought broth. It saves time and is very handy. Choose a low-sodium option. This keeps the soup from getting too salty. You still get great flavor. Just make sure to taste it before serving. Adjust the seasoning if needed. To make it spicier, add more crushed red pepper flakes. You can also use hot Italian sausage instead of ground chicken or turkey. Another option is to add some chopped jalapeños or a dash of hot sauce. Start with small amounts to find the right heat for you. Yes, you can skip the meat and make it vegetarian. Use mushrooms or lentils as a great meat substitute. They add good texture and flavor. You can also add more veggies like zucchini or bell peppers. Just ensure the broth is vegetable-based. This keeps the soup rich and tasty. You learned how to make a tasty slow cooker white lasagna soup. We went over the key ingredients and how to layer them perfectly. I shared tips for creaminess and how to adjust cooking times. You can even explore fun variations with meats or cheese! This dish is great for leftovers, too. Remember, cooking is all about making it your own. Enjoy creating your version and share it with family and friends!

Slow Cooker White Lasagna Soup

Discover the deliciousness of creamy white lasagna soup, a cozy dish perfect for any occasion! This easy recipe combines lean ground chicken, rich ricotta, and fresh spinach, all simmered to perfection in a slow cooker for ultimate convenience. With mouthwatering flavors and a creamy texture, this soup is sure to become a family favorite. Click through to explore the full recipe and learn how to make this comforting meal today!
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Ingredients
  

1 pound lean ground chicken or turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning blend

1/2 teaspoon crushed red pepper flakes (optional, for heat)

6 cups low-sodium chicken broth

8 ounces lasagna noodles, broken into bite-sized pieces

1 (15-ounce) container of ricotta cheese

2 cups fresh spinach, roughly chopped

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly cracked pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Brown the Meat: In a large skillet over medium heat, add the ground chicken or turkey. Cook until browned and no longer pink, approximately 5-7 minutes. If there is excess fat, drain it from the skillet.

    Sauté Aromatics: To the skillet, add the chopped onion, minced garlic, Italian seasoning, and optional crushed red pepper flakes. Sauté for 3-4 minutes until the onion is translucent and tender.

      Combine in Slow Cooker: Transfer the cooked meat mixture to a slow cooker. Pour in the low-sodium chicken broth and add the broken lasagna noodles. Gently stir to ensure the noodles are submerged in the broth.

        Cook the Soup: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the noodles are tender.

          Incorporate Creaminess: About 30 minutes before you’re ready to serve, stir in the ricotta cheese and fresh spinach into the slow cooker. Mix until well incorporated and the spinach begins to wilt.

            Finish with Cheese: Once the soup is heated through, sprinkle the shredded mozzarella and grated Parmesan cheese into the pot. Stir gently until the cheeses melt and create a creamy consistency.

              Season and Taste: Adjust the flavor by seasoning with salt and freshly cracked pepper according to your preference.

                Prep Time, Total Time, Servings: 15 mins | 6-8 hrs | 6 servings

                  - Presentation Tips: Serve the soup in deep, rustic bowls for a comforting vibe. Top with additional mozzarella and a handful of fresh basil leaves for a pop of color and aroma. A drizzle of olive oil can enhance the presentation and flavor!