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a bowl of pale creamy lasagna soup with broad broken pasta pieces, fine ground-turkey crumbles and thin brown mushroom slices, with one small white ricotta spoonful on top, without spinach or garnish
Andre Lewis

Crockpot White Lasagna Soup with Turkey

Roasted celery root thickens this white soup without a flour paste, but blend it completely before it joins the noodles so the bowl stays smooth around the turkey and mushrooms. The ground meat gives you small pieces in every spoonful instead of a few long chicken shreds. Let the broken lasagna sheets cook in the broth at the end, then add the milk puree after they’re tender. A small ricotta spoonful in each bowl keeps the lasagna connection clear without turning the whole pot into a cheese sauce. Serve when the noodle pieces still have their broad folded shapes, because they’ll keep absorbing broth as the soup waits.
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Prep Time 25 minutes
Cook Time 6 hours 50 minutes
Total Time 7 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil for turkey mixture
  • 1 small yellow onion finely diced
  • 1 lb ground turkey
  • 8 oz cremini mushrooms thinly sliced
  • 2 garlic cloves minced
  • 6 cups unsalted chicken broth
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 12 oz peeled celery root cut into 1/2-inch cubes
  • 1 tbsp olive oil for celery root
  • 8 oz regular dry lasagna noodles broken into 1 1/2-inch pieces
  • 1 cup evaporated whole milk
  • 1/3 cup finely grated Parmesan
  • 1/2 cup whole-milk ricotta

Method
 

  1. Heat turkey-mixture oil in a skillet over medium heat and soften onion for 5 minutes. Add turkey and mushrooms and cook for 8 to 10 minutes, breaking the meat finely, until turkey reaches 165°F; add garlic for 1 minute.
  2. Transfer to a 6-quart slow cooker with broth, thyme, 1/4 teaspoon salt and pepper. Cover and cook on low for 6 hours.
  3. During the final hour, heat oven to 425°F. Toss celery root with its oil and remaining salt on a sheet pan and roast for 30 to 35 minutes until very tender, turning once.
  4. Turn the slow cooker to high and stir in dry broken lasagna noodles. Cover and cook for 25 to 35 minutes, stirring after 15 minutes, until the pasta is tender.
  5. Scoop 1 cup hot broth from the cooker and blend carefully with roasted celery root and evaporated milk until completely smooth, venting the blender lid and holding a towel over it.
  6. Stir the smooth puree into the soup, cover for 5 minutes and check that the soup reaches 165°F throughout. Switch off and stir in Parmesan.
  7. Divide among six bowls and add one-sixth of the ricotta as a small spoonful to each. Serve promptly so the noodles retain their shape.