Slow Cooker Pumpkin Lasagna Soup
Slow Cooker Pumpkin Lasagna Soup is just the recipe you want on repeat all Fall Season! This recipe is so perfect for those who love lasagna, but don't love all the work! This recipe is cozy and delicious with all the taste of everything you love in a traditional lasagna, but with an additional pumpkin flair. It's so simple to thrown the ingredients into your slow cooker or Instant Pot and walk away.
Servings: 8
Ingredients
- 1 tbsp Olive oil or avocado oil
- 1 lb Ground turkey
- 1 lb Italian sausage (remove casing)
- 1 medium Yellow onion
- 1 cup sliced mushrooms
- 2 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Sea Salt
- 1.5 cups Tomato sauce or marinara sauce
- 1 28 oz can San Marzano tomatoes
- 1 14 oz can Pumpkin puree
- 5 cups Chicken broth
- 8 oz Lasagna noodles, (broken into smaller pieces)
- 1 cup Cottage cheese
- 1 cup Shredded Mozzarella cheese
- 1/3 cup Shredded parmesan for serving (optional)
Instructions
- Heat a large saucepan to medium heat. Once hot, add the oil then add the mushrooms and onion. Cook for a few minutes, then add in the turkey and Italian sausage. Cook for 8-10 minutes until the turkey and sausage is fully cooked. Add to the slow cooker.
- Top with Italian seasoning, garlic powder, sea salt, tomato sauce, canned tomatoes, pumpkin, and broth. Give the mixture a quick stir. Cover with the lid and cook on low for 4 hours.
- At the 4 hour mark, remove the lid and toss in the broken lasagna noodles. Set the slow cooker to high, cover with the lid, and cook for another 20 - 30 minutes or until the noodles are softened.
- Stir in the cottage cheese and mozzarella. Pour into individual bowls and top with parmesan cheese if using!