Ingredients
Scale
- 1 pound turkey breast, boneless and skinless
- 6 cups chicken broth
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup bowtie pasta
- 1 lemon, juiced
- 1 cup ricotta cheese
- Salt and pepper to taste
Instructions
- Place the turkey breast in the slow cooker.
- Add the chicken broth, onion, carrots, celery, garlic, thyme, and oregano. Stir to combine.
- Cover and cook on low for 6-7 hours or until the turkey is tender.
- Remove the turkey, shred it, and return it to the soup.
- Add the bowtie pasta and lemon juice. Cook on high for an additional 20-30 minutes until the pasta is cooked.
- Stir in the ricotta cheese before serving.
Notes
- Adjust the seasoning according to your taste.
- For a creamier texture, add more ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg