While jonesin’ for something warm tonight, I discovered this super duper easy even-the-kids-can-make-it “Lasagna Soup”.

While the simplicity of this recipe is already a WIN, the option for making it over the stove or in a slow-cooker while out and about during the day, gives it a double thumb’s up.

 

Lasagna Soup

(1 RED, 1 YELLOW, 1/2 GREEN, 1/2 PURPLE)
Serves 10

Adapted from Stephanie O’Dea’s “5 Ingredients or Less Slow Cooker Cookbook“:

2 lbs ground turkey
2 cloves minced garlic (my addition)
Italian seasoning (my addition)
1 (26-ounce) jar extra-chunky pasta sauce (I used a less chunky variety.)
8 cups beef broth
1 (14.5-ounce) can diced tomatoes, drained
12 ounces dry pasta noodles (I happened to have gluten-free pasta on hand.)
Shredded mozzarella cheese for serving (optional 1 BLUE)

 

If using a slow cooker, choose a 6 quart one. Follow instructions and then cover and cook on Low for 7-8 hours or on High for about 4 hours. I chose to simply cook over the stove, for I only decided to make this an hour before dinner. It came out wonderfully.

Add ground turkey to a large skillet and brown over medium heat. Discard any accumulated fat. Add garlic, Italian seasoning (or basil and oregano). If using slow-cooker, add browned meat and the jar of pasta sauce. Stir in broth, diced tomatoes, and dry pasta. Or, combine on the stovetop.

The Verdict?

My. Kids. Loved. This.

When I make it again  – or have the children make it – I will add chopped green pepper to add another vegetable. Lasagna Soup was PERFECT for a frigid February evening and will also make delicious school lunches for my kids this week!