Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
WW SmartPoints: ~3–5 per serving (depending on pasta and cheese used)

🧄 Ingredients:

  • 1 lb lean ground turkey or chicken (99% fat-free) — 0 Points on most WW plans
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp olive oil (1 point)
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (optional)
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce (no sugar added)
  • 4 cups low-sodium chicken or vegetable broth
  • 6 oz whole wheat or high-protein pasta (broken into pieces — like lasagna noodles, rotini, or bowties)
  • Salt & pepper to taste

🧀 For the “Ricotta Dollop” (optional but delicious):

  • ½ cup part-skim ricotta cheese or nonfat cottage cheese
  • ¼ cup shredded part-skim mozzarella cheese
  • 1 tbsp grated Parmesan
  • Dash of Italian seasoning

🍳 Instructions:

  1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion and cook 3–4 minutes, until soft.
  2. Add garlic, cook 1 minute more.
  3. Stir in ground turkey. Cook until browned, breaking it up with a spoon.
  4. Add Italian seasoning, red pepper flakes, crushed tomatoes, tomato sauce, broth, and season with salt & pepper.
  5. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Stir in pasta. Simmer uncovered for another 10–12 minutes, or until pasta is tender.
  7. Meanwhile, in a small bowl, mix together ricotta, mozzarella, Parmesan, and a sprinkle of seasoning.
  8. Ladle soup into bowls and top with a tablespoon of the cheese mixture for a lasagna-like finish.

🧊 Storage:

  • Fridge: Up to 4 days
  • Freezer: Best if you freeze without pasta, then add freshly cooked noodles when reheating.

💡 WW Tips:

  • Use chickpea, lentil, or zucchini noodles for lower-point versions.
  • Skip the cheese dollop for an ultra-light bowl (or use nonfat cottage cheese).
  • Great way to sneak in extra veggies like spinach, zucchini, or mushrooms (add during simmering).