Slow Cooker Turkey Kale Lasagna Soup

Ingredients

1 spoonful Ricotta cheese per bowl of soup
1 or 2 slices of Mozzarella cheese
2 Tablespoons olive oil
1 lb. ground turkey
2 cups sweet onion, chopped
3 garlic cloves, minced
1 14.5 oz. cans diced tomatoes
2 15 oz. cans tomato sauce
4 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
3 cups kale, ribs removed, chopped
6 oz. lasagna noodles, broken
1 cup water
Salt and pepper to taste

Garnish:
Sprinkle of fresh Parmesan cheese
Fresh basil leaves, chopped
Italian parsley, chopped

Directions

In a large skillet heat the 2 Tablespoons of olive oil over medium high heat. Add the ground turkey and cook for 5 minutes. Add in the onion and garlic and continue to sauté until the turkey is browned and cooked through.

In a 5 qt. slow cooker add the turkey, diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme, bay leaves and cook for 4 1/2 hours.

With 30 minutes left add the broken lasagna noodles and kale and stir. Let the soup finish cooking for an additional 30 minutes.

When you are ready to serve the soup put a large dollop of Ricotta cheese and 1-2 slices of Mozzarella cheese on the soup along with a sprinkle of Parmesan cheese and freshly chopped basil.