Sure! Here’s an optimized, professional, and detailed recipe for a Creamy Alfredo Lasagna Soup, reformulated to be WW (Weight Watchers) friendly and low in points. I will provide a thorough recipe with precise measurements, detailed instructions, and a nutritional breakdown. The content is tailored for your website, making it suitable for those who are seeking a healthier alternative to traditional lasagna soup while staying on track with their weight loss goals.

Creamy Alfredo Lasagna Soup (WW Friendly, Low Points)

Introduction

Lasagna is a beloved comfort food, but its rich layers of pasta, cheese, and sauce can quickly add up in calories, fat, and points—especially if you’re following a WW (Weight Watchers) plan. Luckily, we’ve reimagined this hearty dish into a Creamy Alfredo Lasagna Soup that’s not only comforting and delicious but also low in WW points. With lighter ingredients, this version of lasagna soup keeps all the flavors of traditional lasagna but is much more aligned with your health and weight goals.

This version replaces traditional heavy cream with lighter alternatives and uses less pasta while maintaining that signature creamy, cheesy flavor. Plus, it’s packed with lean protein, vegetables, and whole wheat pasta for extra fiber—so you can enjoy a bowl (or two!) without guilt.

Whether you’re in need of a cozy weeknight dinner or a meal-prep staple, this WW-friendly lasagna soup is sure to become a favorite. Read on for the full recipe, nutritional breakdown, and WW smart points!

Serving Size:

Makes 6 servings. Each serving is approximately 1.5 cups of soup.

Ingredients

To make this low-point creamy Alfredo lasagna soup, you’ll need the following ingredients:

For the Soup Base:

  • 1 lb (16 oz) lean ground turkey breast (or chicken breast for an even leaner option)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can of diced tomatoes, no added salt
  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
  • 2 cups cauliflower florets, steamed and blended (this serves as a healthier substitute for heavy cream and gives the soup a creamy texture)
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes (optional, for a little kick)
  • 1 tbsp Worcestershire sauce (adds a savory umami flavor)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper

For the “Alfredo” Sauce:

  • 1/2 cup fat-free ricotta cheese
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup unsweetened almond milk (or skim milk)
  • 1 tbsp cornstarch (to thicken the soup)
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground nutmeg (optional but adds depth of flavor)

For the Pasta Layer:

  • 2 cups uncooked whole wheat lasagna noodles, broken into small pieces (about 1-inch pieces)
  • Fresh basil or parsley, chopped (for garnish)

Instructions

Step 1: Brown the Meat

In a large pot or Dutch oven, heat a non-stick skillet over medium heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and fully cooked (about 6-8 minutes). Once cooked, drain any excess fat and transfer the turkey to a plate.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion and garlic, and cook over medium heat for about 3-4 minutes, or until the onions are translucent and fragrant. Stir occasionally to prevent burning.

Step 3: Build the Soup Base

To the pot with the onions and garlic, add the diced tomatoes (with juices), chicken broth, steamed cauliflower, tomato paste, Italian seasoning, onion powder, garlic powder, crushed red pepper flakes, Worcestershire sauce, salt, and black pepper. Bring everything to a boil over medium-high heat.

Step 4: Blend the Soup for Creaminess

Once the soup is boiling, reduce the heat to medium-low and allow the mixture to simmer for about 10-12 minutes, to allow the flavors to meld together. After simmering, use an immersion blender to blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a blender, blending in batches. Once smooth, return the soup to the pot.

Step 5: Make the “Alfredo” Sauce

While the soup simmers, in a separate small saucepan over medium heat, combine the fat-free ricotta cheese, part-skim mozzarella cheese, Parmesan cheese, almond milk, cornstarch, garlic powder, onion powder, and nutmeg. Whisk everything together and heat until the mixture thickens and the cheeses melt, about 4-5 minutes. Stir frequently to ensure the sauce doesn’t burn. Once thickened, remove from heat and set aside.

Step 6: Cook the Lasagna Noodles

While the soup base is cooking, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook according to the package instructions, about 8-10 minutes, or until al dente. Drain and set aside.

Step 7: Combine and Simmer

Add the cooked lasagna noodles to the soup base and stir. Then, pour in the Alfredo sauce, stirring to combine all the ingredients. Let the soup simmer for an additional 5-7 minutes, until everything is heated through and the noodles have softened in the soup.

Step 8: Taste and Adjust

Taste the soup and adjust seasoning as necessary, adding more salt, pepper, or crushed red pepper flakes to your preference.

Step 9: Serve

Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot, and enjoy a comforting bowl of lasagna-inspired goodness!

Nutritional Information (Per Serving)

This recipe makes 6 servings, with each serving being approximately 1.5 cups of soup.

Calories per Serving:

  • 290 calories

WW SmartPoints (Blue/Green/Purple):

  • Blue: 6 SmartPoints
  • Green: 7 SmartPoints
  • Purple: 6 SmartPoints

Nutritional Breakdown (per serving):

  • Protein: 30g
  • Carbohydrates: 26g
  • Fat: 9g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 600mg

Why This Recipe Works for WW:

  1. Lean Protein: By using lean ground turkey (or chicken), we’ve minimized the fat content while still packing in the protein. Protein is essential for muscle maintenance and satiety, helping you stay fuller for longer.
  2. Healthy Fats: The addition of small amounts of cheese (like ricotta and mozzarella) offers creamy flavor without overloading on fat. Using fat-free ricotta and part-skim mozzarella helps cut back on unnecessary calories.
  3. Vegetable-Based “Creamy” Base: Instead of using heavy cream, we’ve blended cauliflower into the soup base. This not only reduces the calorie count but adds fiber, helping with digestion. The cauliflower mimics the creamy texture of Alfredo sauce without the extra fat and calories.
  4. Whole Wheat Pasta: The whole wheat lasagna noodles bring in fiber, which helps promote satiety, aids in digestion, and slows the absorption of carbohydrates.
  5. Flavorful Seasonings: The use of Italian seasoning, garlic, and Parmesan cheese adds robust flavor, so you don’t feel like you’re missing out on anything.

Meal Prep and Storage Tips:

  • Store in an airtight container in the fridge for up to 3 days.
  • Freezing: This soup can be frozen, but it’s best to freeze it without the noodles. Noodles tend to get mushy when reheated after freezing. If you want to freeze it, store the soup base separately from the cooked noodles, and add the noodles when reheating.
  • Reheating: Reheat in a saucepan over medium heat, adding a splash of broth or water if the soup thickens too much.

Final Thoughts:

This Creamy Alfredo Lasagna Soup is the perfect balance of indulgence and health-conscious choices. With just the right amount of cheese, protein, and vegetables, it satisfies your cravings for a hearty meal while still staying within your WW smart points. Perfect for meal prepping, this soup is a great addition to your weight-loss or maintenance journey.

Enjoy a bowl of this creamy, comforting soup any day of the week—guilt-free and delicious!

Feel free to copy and paste this detailed recipe for your website, and adjust as necessary!