So far I haven’t had a fail when trying out any recipes for this blog. That is until this one. I don’t want to call it so much of a fail, more of a “you-know-you-don’t-like-foods-combined-so-why-the-heck-did-you-think-this-one-would-be-different?” Sigh, will I ever learn?
As I said, this wasn’t a “fail”, more of a “this isn’t to my taste” recipe and therefor I’m still choosing to share it with all of you. For those who like one pot meals I’m sure this is delicious! It is quite hearty and on a cool fall day would be amazing to come home to after work or school.
The downside to this recipe? There are A LOT of ingredients. The upside? The total cost is still amazingly inexpensive. The original Pinterest recipe wasn’t super unhealthy but I decided to go with no salt added products in order to keep the sodium levels down. You would never think it, but canned tomato products are packed full of salt to give them flavor.
My advice is to spice recipes up with your own healthier ingredients like garlic, onion, parsley, basil, and a much smaller amount of table salt.
Simply dump all the ingredients together, no need to brown your meat, and set to cook on high or low.
About 30 minutes before it is done add your uncooked noodles (whole wheat!) and water. I also chose to chop up some bell pepper that was going to be mush the next day. Enjoy with a sprinkle of cheese and fresh herbs! (By the way, I halved the recipe and it still took up most of my decent sized crockpot, make sure you have a large one if you will be making the full recipe!)
Crockpot Lasagna Soup
- 1 lb 93% ground turkey, uncooked
- 3 cups low-sodium chicken broth
- 4-5 cloves of garlic, minced
- 1 T dried Italian spice
- 1 T basil, chopped
- 1/2 cup chopped onion
- 1 28oz can no salt added diced tomatoes
- 1 6 oz can tomato paste
- 1 cup no salt added tomato sauce
- 2 cups uncooked whole wheat pasta
- 1 cup water
- Chopped vegetables (bell peppers, tomato, zucchini, etc), optional
- salt and pepper to taste
- Shredded cheese, optional
Add first 10 ingredients to slow cooker and set to high for 4-5 hours or low for 7-8 hours. Thirty minutes before finished add in noodles, 1 cup of water, and any additional vegetables. Stir to combine. Serve with an optional sprinkling of cheese and fresh herbs. (serves 6-8, nutrition calculated for 8)
Nutrition: Calories 233; Total fat 4.2g; Saturated fat 1.3g; Cholesterol 40.0mg; Sodium 499 mg; Total carbohydrates 34.0g; Fiber 5.9g; Protein 17.5g