Lasagna Soup - 5 Weight Watcher SmartPoints

Ingredients

• 1 pound Ground Turkey (93% lean, pre‑browned and cooled)
• 1 medium Onion (diced)
• 1.5 cups Bell Pepper (diced, any color, frozen if desired)
• 2 tablespoons Garlic (minced, jarred works fine)
• 28 ounces Diced Tomatoes (canned, with juice)
• 15 ounces Tomato Sauce (canned)
• 2 tablespoons Italian Seasoning
• 2 tablespoons Chicken Bouillon (powdered, replaces 4 bouillon cubes)
• 4.5 cups Water
• 12 ounces Bowtie Pasta (also called farfalle)
• to taste Salt
• to taste Black Pepper
• 0.5 cup Mozzarella Cheese (shredded, optional topping)
• 0.25 cup Parmesan Cheese (grated, optional topping)
• 0.5 cup Ricotta Cheese (fat‑free, stirred in at the end, optional)

Instructions

1. Sauté Aromatics

   Press the Saute button on the Instant Pot, add a splash of oil if desired, then add the diced onion and frozen bell pepper pieces. Cook, stirring occasionally, until the onion becomes translucent but not fully softened.

   Time: PT4M

2. Add Garlic

   Add 2 tablespoons of minced garlic and sauté for about 30 seconds until fragrant.

   Time: PT30S

3. Incorporate Ground Turkey

   Add the pre‑browned 1 lb ground turkey to the pot, breaking it up and letting it heat through for about 2 minutes.

   Time: PT2M

4. Add Tomatoes and Seasonings

   Stir in the 28 oz can of diced tomatoes (with juice), the 15 oz can of tomato sauce, 2 Tbsp Italian seasoning, 2 Tbsp chicken bouillon, salt, and pepper.

   Time: PT1M

5. Add Liquid and Pasta

   Pour in 4 ½ cups of water, then add the 12 oz bowtie pasta. Stir to ensure the pasta is mostly submerged.

   Time: PT1M

6. Pressure Cook

   Secure the lid, set the valve to Sealing, and select Manual (Pressure Cook) for 7 minutes.

   Time: PT7M

7. Natural Release

   Allow the Instant Pot to naturally release pressure for 10 minutes. Do not touch the venting knob during this time.

   Time: PT10M

8. Quick Release Remaining Pressure

   After the 10‑minute natural release, carefully turn the valve to Venting to release any remaining steam (about 1‑2 minutes).

   Time: PT2M

9. Finish with Cheese

   Stir the soup, then fold in shredded mozzarella, grated Parmesan, and/or ricotta cheese if using. Let sit for 2 minutes for the cheese to melt.

   Time: PT2M

10. Serve

    Ladle the hot lasagna soup into bowls and enjoy immediately, or portion into containers for meal‑prep.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

23 g

Carbohydrates

35 g

Fat

7 g

Fiber

1 g