Skinny Slowcooker Lasagna Soup

I mentioned in my last post how I was planning on cooking more now that we are getting into a groove with the little one. After our Sprouts trip last week I was super excited to get started. I came across this recipe while perusing Pinterest during a early morning feeding. We love lasagna in our house and make it probably 2-3 times per month. It is an easy stand-by that can be modified anytime to suit your current needs. Soup seemed just as simple and I had most of the ingredients on hand. The recipe I used as my base came from the website The Little Kitchen from the Skinnytaste cookbookAnyone who knows me knows that I LOVE Skinnytaste! I have made countless recipes from that website and you can find many of there on this site. The recipe was a hit so I will make it again 🙂 The only modifications I made were I added leftover diced tomatoes, three large rainbow carrots (shredded) and I used turkey sausage instead of chicken. You can add different vegetables like kale, mushrooms, eggplant or squash to make it a veggie lasagna soup. You can also change the type of meat you use or omit it all together. I served this with crusty french bread. Click here for the original recipe.

Skinny Slow Cooker Lasagna Soup (sorry that I did not take any pictures!)
Serves 8
223 calories/10 g fat/4 g saturated/56 mg cholesterol/793 mg sodium/17 g protein
***omit diced tomatoes if you are watching your sodium***

  • 1/2 cup part-skim ricotta cheese
  • 3 Tablespoons freshly grated Parmesan cheese
  • 2 Tablespoons chopped fresh parsley
  • Cooking spray or oil mister
  • 14 ounces sweet Italian turkey sausage, casings removed
  • 3 large carrots, shredded
  • 1 15 ounce can diced tomatoes
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 2 cups marinara sauce, homemade or store-bought
  • 1/2 tbsp dried parley flakes
  • 2 bay leaves
  • Freshly ground black pepper
  • 2 cups baby spinach
  • 6 ounces lasagna noodles, broken into small pieces
  • 6 Tablespoons shredded part-skim mozzarella cheese
  • 1/4 cup chopped fresh basil
  • Freshly ground black pepper

Adapted from, Slow Cooker Lasagna Soup




Welcome Back!

Wow! Has it really been almost 2 years since I posted? Several things have changed since then. I decided to close my nutrition consulting business. With a full-time job, it was costing me more to keep the business going. It was a difficult decision but God always has a better plan! We started a new company at my current employer and with that new company came a new voice over gig that paid very well.


Fast forward to February 2016 when my husband and I found out we were expecting! Fast forward again to October 29, 2016 – our beautiful Addie Grace was born!


Life has been a bit crazy since then! She will be 4 months old next week. As you can imagine, nutrition was last on my mind during the last several months. Although, I am thankful I did not gain much during my pregnancy. I stuck to my workouts as much as possible (thank you Orange Theory!). Over the last month, I have started cooking and trying to get us back on track.

They opened a Sprouts near us and boy was I excited to check it out! We went the other night and spent a small fortune. Their produce is beautiful and they have an excellent organic selection. I purchased Daikon radish mainly because it was pretty. Turns out they are high in potassium and vitamin C. What does on do with Daikon you ask? I did not know either so I started researching. Most of the recipes were stir-fry and salads. I decided to shred it using my Salad Master tool along with some rainbow carrots. Topped with sesame oil, rice vinegar and soy sauce it was a perfect combo! My plan is to start posting recipes again! Happy Friday!