Crockpot Lasagna Soup

Crockpot Lasagna Soup

It seems as though I’ve been on a cooking hiatus. Perhaps I have. February was a crazy month what with the holidays, illnesses and my birthday. Hopefully we are back on track so things can get settled and we can move forward. However, my daughter came down with a fever yesterday. And I, unknowingly, sent her to preschool… oops. After I picked her up, we went to Whole Foods and we were saying out in the parking lot, how hot it was (yes, I did just say it was February). Then we went inside to the produce section and she was suddenly freezing, like night and day in a matter of seconds. I laughed and told her it felt good in there. She kept going on about how cold she was so I said “do you have a fever?” and kissed her forehead and guess what? It was warm! I gave her my yoga jacket and she was still freezing. When we got home I tried to take her temp with one of four thermometers we had that had a semi-working battery and got three different readings, but the first, 100.7, was enough to let me know she definitely had a fever! She said she was too tired to eat, so I sent her to bed without lunch and she fell asleep the second her head hit the pillow. Once she woke up, she progressively got worse until she was in tears because her head hurt so badly. I gave her acetaminophen and within the hour she was feeling much better. I ran to the store to get yet another thermometer since my husband went on hunt #2 to find batteries for the thermometers we had and came up empty handed. Yes, a few weeks ago I went to a couple of different stores looking for batteries and everywhere I went, they were out! All I can conclude is that they stopped making those sizes… I should google that.

Anyway, I woke up at 12:30 to check on her and her temp was 103.6. She woke up and seemed fine so I took off all the blankets (bad idea they were, I realize) and by the time I came back with the acetaminophen, her temp had gone down to 103.3. *phew* I sat with her for a while cause that’s what a worried mom does, and she eventually said “you can go now, mom”. (“OK, my mini-teenager…”.) An hour later I checked her temp again and it was somewhere in the 101 range so I could sleep!

So that’s what is going on here, fever and endless cartoons. And endless cleaning for me.  Weeee. But back to my cooking hiatus! What better way to ease my way back into cooking then to crockpot? Do it during the day when you have the time and energy and voila, when you’re hungry, dinner is ready! I’ve tried and failed too many times to know that returning to cooking after a hiatus and attempting to cook at dinner time often ends up in eating out or a frozen something-er-other. I set out to make the soup, only to have endless distractions with a sicky and texts and phone calls and moths (later my friends, later) and blah, blah, blah, that I ended up throwing it all on the stove and turning it on low. This wasn’t a five star meal, and I ‘m not sure I would even rate it a 4 star. Though I wouldn’t give it 3 stars because it was much better than that! Don’t get me wrong, it was really good, but it wasn’t anything I’d be interested in making again. I didn’t think it was  “wow, wow, wow!” If you’re watching your calorie intake, this would be a good soup for you, especially if you made it with ground turkey, or even cauliflower or a veggie mix. The only significant fat is the meat, and then the cheese if you decide to add it at the end.

As I was prepping the soup I realized a few things: a) my shopping list failed me and didn’t tell me I needed ground turkey OR chicken stock, so I made the soup minus those two things and when I could, I ran to the store and b) that the kiddo wouldn’t eat it with the onions and my husband doesn’t like cooked tomatoes, so I pulled out the hand blender and whirred away until it was all blended. I then browned the turkey in a separate pan and added it at the same time I added the chicken stock and the shell pasta, which by the way, I bought quinoa shell pasta in an attempt to begin reducing our gluten intake.

Crockpot Lasagna Soup

Adapted from:


1 lb.  ground turkey

3 cups chicken broth

4-5 cloves of garlic, minced

1 T dried parsley

1 T dried basil

1/2 cup chopped onion

1 28 oz. can of diced tomatoes

1 6 oz. can of tomato paste

1 cup tomato based vegetable drink (like a V8 type drink)

2 cups uncooked shell pasta

1/4 tsp pepper

1/4 tsp salt

1 cup water

Optional topping- shredded parmesan or mozzarella cheese


First mix together the can of tomatoes, and tomato paste in crockpot.

Next add broth, ground turkey, garlic, parsley, basil, onion, V8 and salt & pepper.

Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

When 30 minutes are left of cooking time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

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