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- 1 can (15 oz) pumpkin puree - 1 lb ground turkey or beef - 1 medium onion, finely chopped - 3 cloves garlic, minced The star of this dish is pumpkin puree. It gives the soup a rich taste. I love using ground turkey or beef for protein. The choice is yours. The onion and garlic add a sweet and savory base. They make each bite delightful. - 4 cups vegetable broth (low-sodium if preferred) - 1 can (14.5 oz) diced tomatoes, undrained - 2 cups uncooked lasagna noodles, broken into bite-sized pieces - 1 teaspoon Italian seasoning blend - 1/2 teaspoon ground nutmeg - Salt and freshly cracked black pepper, to taste - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus more for serving) - 1/2 cup grated Parmesan cheese (plus more for serving) Next, we add vegetable broth and diced tomatoes. They create a tasty soup base. The broken lasagna noodles soak up flavors and add heartiness. Italian seasoning and nutmeg season the mix perfectly. Don't forget salt and pepper for taste. Ricotta, mozzarella, and Parmesan cheeses make the soup creamy and rich. - Fresh basil leaves, for garnish - Extra cheese for serving To finish, I love adding fresh basil leaves. They brighten the dish. A sprinkle of extra cheese on top makes it even better. This soup is not only comforting but also so easy to make. It warms you from the inside out! Start by browning 1 pound of ground turkey or beef in a medium skillet. Use medium heat and break the meat apart as it cooks. This helps it brown evenly. Cook until the meat is no longer pink. Once done, drain any excess fat. This step keeps your soup from being greasy. Set the meat aside for the next step. Now, grab your slow cooker. Add the browned meat, 1 chopped onion, and 3 minced garlic cloves. Then, mix in 1 can of pumpkin puree, 4 cups of vegetable broth, and 1 can of diced tomatoes. Don't drain the tomatoes! Sprinkle in 1 teaspoon of Italian seasoning and 1/2 teaspoon of ground nutmeg. Add salt and freshly cracked black pepper to taste. Stir everything together until it’s well combined. Next, take 2 cups of uncooked lasagna noodles and break them into bite-sized pieces. Gently fold these noodles into the soup mixture. Press them down so they are submerged. This helps them cook evenly. Cover your slow cooker with its lid. Set it to low and cook for 4 to 6 hours. If you're short on time, you can set it to high for 2 to 3 hours. Near the end of the cooking time, check the noodles. They should be soft and tender. About 15 minutes before serving, stir in 1 cup of ricotta cheese. This adds a creamy touch to the soup. It’s time to enjoy your comforting pumpkin lasagna soup! To make your soup even tastier, try adding some spices and herbs. A pinch of red pepper flakes can add heat. Fresh thyme or oregano brings depth. You can also try adding more nutmeg for warmth. Cheese plays a big role in texture. Adding more ricotta creates a creamier soup. If you want it richer, mix in some cream. Don't forget more mozzarella on top for that gooey finish! For a lovely bowl presentation, use deep, rustic bowls. Ladle the soup in and sprinkle with extra cheese. A drizzle of olive oil adds a nice touch. Top each bowl with a fresh basil leaf for color and aroma. Get creative with toppings! Try adding crunchy croutons for texture. You can also sprinkle some pumpkin seeds for a nutty flavor. Cooking time is key for this soup. If you cook on low, aim for 4-6 hours. On high, it will take about 2-3 hours. Always check the noodles for tenderness before serving. Safety is important when using a slow cooker. Make sure the lid is on tight to keep the heat in. Avoid opening the lid too often. This helps your soup cook evenly and safely. {{image_4}} You can easily make this soup gluten-free. Use gluten-free lasagna noodles instead of regular ones. This swap keeps the soup tasty while fitting your dietary needs. If you prefer a vegetarian option, skip the meat. Add extra vegetables like spinach or zucchini instead. They add nutrition and flavor to your meal. For those who want a heartier taste, try different meats. Ground chicken or sausage can give new flavors. You can also mix meats for a richer experience. Using seasonal vegetables is another great idea. In fall, add roasted butternut squash. In spring, consider fresh peas or asparagus. These choices keep your soup exciting and fresh. You can transform this soup into a pasta bake. Just pour it into a baking dish after cooking. Top it with extra cheese and bake until bubbly. This creates a warm, cheesy meal. Pair your soup with side dishes. A fresh salad or garlic bread goes well with it. These sides can balance the flavors and make your meal more filling. To keep your Slow Cooker Pumpkin Lasagna Soup fresh, follow these tips: - Refrigerating: Store the soup in an airtight container. It stays fresh for up to 4 days in the fridge. Let the soup cool down before sealing it. - Freezing: For longer storage, freeze the soup in freezer-safe bags or containers. It will last for about 3 months. Make sure to leave space at the top of the container for expansion. When you're ready to enjoy your soup again, here’s how to reheat it well: - Best Texture: For the best results, reheat the soup on the stove. Use medium heat and stir often. This helps keep the noodles and cheese creamy. - Microwave vs. Stove Top: You can use the microwave, but it might not heat evenly. If you go this route, heat in short bursts, stirring in between. Keep track of your soup’s freshness with these tips: - Safe Consumption: Eat the soup within 4 days if stored in the fridge. If frozen, try to eat it within 3 months for the best taste. - Signs of Spoilage: Watch for off smells, strange colors, or mold. If you notice any of these, it's best to throw the soup away. Yes, you can use fresh pumpkin. To prepare fresh pumpkin, first, cut it into halves. Remove the seeds and stringy parts. Then, steam or roast the pumpkin until soft. Once it's cool, scoop out the flesh and mash it. This will give you a lovely texture and flavor in your soup. The noodles usually take about 4 to 6 hours on low or 2 to 3 hours on high to cook. Factors that affect the cooking time include the type of noodles and the slow cooker’s heat level. Make sure the noodles are fully submerged in the broth. Check them toward the end of the cooking time to ensure they are tender and perfect. Yes, you can prepare this soup ahead of time. You can make it the day before and store it in the fridge. Just reheat it on the stove or in the slow cooker. If you want, you can also freeze it. Store it in an airtight container for up to three months. When ready to eat, thaw it overnight in the fridge and reheat it on low until hot. In this blog post, you learned how to make a hearty lasagna soup. We covered the main ingredients like pumpkin puree, ground turkey or beef, and key spices. The step-by-step guide showed how to prepare the meat, assemble, and cook the soup. I shared tips for flavor, serving, and slow cooker safety. You can adjust the recipe for dietary needs or try fun variations. Finally, I explained how to store leftovers and ensure safe consumption. Enjoy this cozy dish, and remember, small tweaks can create big flavors. Happy cooking!

Slow Cooker Pumpkin Lasagna Soup

Warm up your fall with this delicious Slow Cooker Pumpkin Lasagna Soup! Packed with savory flavors like ground turkey, pumpkin puree, and cheesy goodness, this comforting dish is perfect for chilly evenings. With minimal prep time and the convenience of the slow cooker, you can enjoy a hearty meal without the hassle. Dive into this easy recipe and make your kitchen smell amazing! Click to explore the full recipe! #PumpkinRecipes #SlowCookerMeals #ComfortFood #FallRecipes
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Ingredients
  

1 can (15 oz) pumpkin puree

1 lb ground turkey or beef (your choice)

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (low-sodium if preferred)

1 can (14.5 oz) diced tomatoes, undrained

2 cups uncooked lasagna noodles, broken into bite-sized pieces

1 teaspoon Italian seasoning blend

1/2 teaspoon ground nutmeg

Salt and freshly cracked black pepper, to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus more for serving)

1/2 cup grated Parmesan cheese (plus more for serving)

Fresh basil leaves, for garnish

Instructions
 

In a medium skillet over medium heat, add the ground turkey (or beef) and cook until browned and fully cooked through, breaking it apart as it cooks. Drain any excess fat and then set the meat aside.

    In the slow cooker, combine the browned meat, chopped onion, minced garlic, pumpkin puree, vegetable broth, diced tomatoes, Italian seasoning, nutmeg, salt, and pepper. Stir everything together thoroughly to incorporate all the flavors.

      Gently fold in the broken lasagna noodles, pressing them down into the soup mixture to ensure they are submerged.

        Cover the slow cooker and cook on the low setting for 4-6 hours or on high for 2-3 hours, until the noodles are soft and tender.

          Approximately 15 minutes before you plan to serve, stir in the ricotta cheese until it is well blended into the soup, creating a creamy texture.

            Ladle the soup into bowls while it's still hot, then top each serving with shredded mozzarella and grated Parmesan cheese. Allow the cheese to melt slightly before finishing.

              Garnish each bowl with vibrant fresh basil leaves for a pop of color and a burst of fresh flavor.

                Prep Time: 15 minutes | Total Time: 6 hours | Servings: 6

                  - Presentation Tips: Serve your soup in deep, rustic bowls. Drizzle a little olive oil on top for a rich finish and add an extra sprinkle of Parmesan for a delightful visual appeal. A sprig of basil on each bowl not only enhances the look but adds a wonderful aroma as well!