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

Ingredient Substitutions

• Instead of Ground Turkey: Ground chicken, Lean ground beef
• Instead of Onion: Shallot, Leek
• Instead of Bell Pepper: Frozen mixed peppers, Roasted red peppers
• Instead of Garlic: Fresh minced garlic, Garlic powder (1 tsp)
• Instead of Diced Tomatoes: Fresh diced tomatoes, Crushed tomatoes
• Instead of Tomato Sauce: Marinara sauce, Pureed tomatoes
• Instead of Italian Seasoning: Dried basil, oregano, thyme (1 tsp each)
• Instead of Chicken Bouillon: Chicken broth, Vegetable bouillon
• Instead of Bowtie Pasta: Rotini, Elbow macaroni, Gluten‑free pasta
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Mozzarella Cheese: Low‑fat mozzarella, Provolone
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Ricotta Cheese: Cottage cheese (drained)

Equipment Needed

• Instant Pot (8‑quart)
• Wooden Spoon
• Cutting Board
• Chef Knife
• Measuring Spoons
• Can Opener
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté onions and peppers until translucent but not fully cooked.
• Ensure pasta is fully covered with liquid before sealing the Instant Pot.
• Use a 7‑minute high‑pressure cook time (half of the stovetop pasta time).
• Allow a 10‑minute natural pressure release before quick‑releasing remaining steam.
• Add cheese after pressure cooking to keep texture smooth.

Chef Tips from the Video

• Use frozen bell peppers to keep the soup vibrant and reduce prep time.
• Pre‑browning the turkey adds extra flavor without extra fat.
• If you prefer a creamier texture, stir in a splash of low‑fat milk or Greek yogurt after pressure cooking.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; perishable ingredients require refrigeration.

Make-Ahead Tips

• Cool the soup completely before transferring to freezer‑safe containers.
• Store cheese separately and stir in after reheating to maintain meltiness.
• Reheat on the stovetop over medium heat, adding a splash of water if the soup thickens.

Frequently Asked Questions