Lasagna Soup
Lasagna soup is one of my top 100 recipes on this site! It is lasagna in soup form and a reader favorite. I will sometimes heat up some Texas toast (Lite) and use that to dip the soup in if I have enough points left over for that. I like to make this lasagna soup during the Winter months here. It helps me get through the dreadful and super cold awful months of January and February in Fargo, ND. My mom sometimes jokes about how whenever she makes lasagna, her lasagna is so soupy. Well, guess what Ma? Mine is too. 🙂
Lasagna Soup FAQ
So, you plugged in the recipe in the WW recipe builder app and yours didn’t quite match what I have below. I apologize in advance for that and if I went back and took a screenshot of what I inputted into the recipe builder and posted that on each post that would take a heck of a lot of time! I have over 1300 recipes on my site!
It is OK if your smart points for the recipe aren’t exactly as what I have on my mine! You might use different products than I do or choose to use a different type of protein. Not all brands are the same in points either.
After WW changed to the new Freestyle program, and I found outsmart points were still the same I kept them that way on my site. Some bloggers list them out as Freestyle points to change with the new program but I just list them as smart points in mine. Don’t worry though, all points are still updated to the new Freestyle program!
Lasagna Soup Ingredients
I have a love affair with sausage. All KINDS. That is what I choose to use in my lasagna soup recipe because I prefer sausage in my lasagna. If you don’t like sausage and want to make this soup lower in points by using ground chicken or turkey then, by all means, do that!
I know Fat-Free cheese gets a bad rap sometimes because it doesn’t melt or taste the same as other cheeses, but it sure does help bring this soup down in points. Again, if you don’t like that choose a different kind and adjust the points according.
Break the lasagna noodles into smaller pieces.
Crushed tomatoes keep this lasagna soup really low but sometimes you don’t always have crushed tomatoes and jarred marinara sauce is a great option. Making your own is even better but that takes more effort and let’s face it I’m lazy. 🙂
How to make Lasagna Soup
- In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
- Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
- Pour in chicken broth and bring to a simmer.
- Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
- Add mozzarella and stir, letting melt into soup.
- Garnish with Parm and basil.
Weight Watchers Lasagna Soup
- Yield: 8 1x
Ingredients
- 1 yellow onion, chopped
- kosher salt
- 1 lb. lean ground turkey sausage (I used Jennie-O) or 93% lean ground beef (points will be different!)
- 4 cloves garlic, minced
- 28 oz. can crushed tomatoes
- 1 tbsp. dried oregano
- 5 c. low-sodium chicken broth
- 8 oz. lasagna noodles, broke into 2" pieces
- 2 c. fat-free shredded mozzarella
- Toppings (optional):
- Grated Parmesan, for garnish
- Torn fresh basil, for garnish
Instructions
- In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
- Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
- Pour in chicken broth and bring to a simmer.
- Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
- Add mozzarella and stir, letting melt into soup.
- Garnish with Parm and basil.
- Serving size: 1 cup.
Notes
My WW Personal Points: 6 Click here to see in recipe builder (will have to log in)
- Category: Easy
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 277
- Sugar: 6.4g
- Sodium: 866mg
- Fat: 11.5g
- Saturated Fat: 4.8g
- Carbohydrates: 21.5g
- Fiber: 2.7g
- Protein: 21.5g
Recipe adapted from delish.com
Miranda says
Amazing soup! I couldn’t find the Jennie-O sausage and used regular sweet Italian sausage. My WW points still came out less than 10! I will be making this again!
Jenna says
Hey Thomas, I can't share pictures on this but here's a link to the sausage.
Jennie-O Turkey Sausage
Thomas Franklin says
Can someone please share a picture or the name of the ground turkey sausage? I have looked at multiple stores and can not seem to find it. I want to try it with the sausage before trying it with ground turkey breast. I found Jennie-O but not sure it was the correct item and held off on buying it. Really looking forward to trying out this recipe for the cold winter months coming up.
Jenna says
Thanks for the review Amy! Glad you guys liked it. 🙂
Amy says
This was amazing. Added some chopped up spinach my hubby, who will literally eat anything, but rarely raves about anything either, kept saying "this was really good. You should make this again, like, regularly!" Thanks!
Ashleigh says
Made this tonight with dairy-free cheese and it was excellent. We had green beans and some Italian bread to dip into the delicious soup. Definitely a keeper!
★★★★★
Kathy says
This soup turned out delicious,I will definitely make it again.
★★★★★
Jenna says
I'm guessing you didn't use the ingredients listed in the recipe to get 3?
samantha says
i calculated the points of this soup and it came out to 3 freestyle points per serving.
Renee says
Instant Pot directions I used. Adapted from Mealplanaddict.com
1. Press the saute function and once the pot is hot, add the ground turkey, salt, I also add pepper. When almost all of the pink is gone, add in the onions and garlic, and cook until the onions are translucent. Drain grease if there is any. Also scrape any bits off the bottom to prevent the burn signal.
2. Press cancel. Add in crushed tomatoes or Marinara sauce (which ever you are using) and the dried oregano. Mix to combine.
3. Add the noodles (broken up) on top of the meat and sauce mixture. Do NOT mix. Add the chicken broth on top of the noodles, allowing the broth to gently submerge the noodles. GENTLY push down any that are not submerged in the water.
4. Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure).
5. When the pressure cycle is done, quick release the pressure (you don't want the noodles to over cook). If there is foam as it spurts out. Close the valve for 3 seconds, open for 3 and repeat until spurting stops.
6. Add the mozzarella and stir, letting it melt into the soup.
7. Garnish with Parmesan cheese and basil (optional)
8. Serve immediately.
★★★★★