Italian-Style Lettuce Soup (WW Friendly)

If you’ve never thought to make soup with lettuce, this recipe might just change your mind.

This Italian-Style Lettuce Soup is one of those quietly wonderful recipes that has been in my rotation for years. It comes from the WeightWatchers Simply the Best Cookbook: 250 Prize-Winning Family Recipes, published back in 1999—and it has absolutely stood the test of time.

It’s light, brothy, and surprisingly satisfying. Think of it as a simplified, everyday version of the Italian classic escarole soup—humble ingredients, big comfort.

A Classic That’s Stood the Test of Time

I first made this soup decades ago from a well-worn WW cookbook, and I am still making it today. There’s something so satisfying about a recipe that simple that lasts that long.

It’s essentially a handful of fresh vegetables simmered in a light, flavorful broth—with a sprinkle of parmesan on top that ties everything together. The lettuce wilts beautifully into the soup, turning silky and tender in just a few minutes. If you’ve only ever eaten lettuce raw in salads, the texture here will genuinely surprise you.

I love it on its own as a light lunch or first course. But on nights when I want something heartier, I’ll stir in a cup of leftover rice or some shredded cooked chicken. It transforms into a completely different meal—still simple, still light, but much more filling.

It is the kind of food I find myself craving more with every passing year. Nothing fancy, nothing complicated. Just good, simple food.

Why You’ll Love This Lettuce Soup

• Ready in 15 minutes — one of the fastest soups you’ll ever make.
• Just a handful of ingredients — celery, scallions, lettuce, broth, parsley, and parmesan.
• Light but satisfying — only 83 calories per serving.
• Endlessly flexible — add rice, chicken, or beans to make it heartier.
• WW-friendly — low in points and easy to fit into any plan.

Ingredients and Substitutions

• Olive oil — Just enough to soften the vegetables without adding a lot of fat. Any neutral oil will work here.
• Celery — Adds a mild savory base. You can substitute fennel for a slightly more Italian flavor.
• Scallions — Milder than onion, which keeps the soup light and delicate. A small yellow onion, diced, works as a substitute.
• Green leaf lettuce — The star of the soup. I’ve also made this with romaine and iceberg with great results — both work beautifully. You could also use escarole or spinach for a closer approximation of the Italian classic.
• Low-sodium vegetable or chicken broth — I use whichever I have on hand. Vegetable broth (affiliate link) keeps it vegetarian; chicken broth adds a little more depth.
• Fresh parsley — Adds brightness and a fresh, herby note. Flat-leaf parsley is my preference, but curly parsley works too.
• Freshly ground black pepper — Keeps it simple. Add more to taste.
• Parmesan cheese — Sprinkled on at serving, it adds a salty, savory finish that really makes the soup. A little goes a long way here.

Want to make it heartier? Stir in 1 cup of cooked rice or shredded cooked chicken just before serving.

Calories and WW Points

According to my calculations, each serving has approximately 83 calories and and 2 WW Points (for the base soup without rice or chicken).

To see your WW Points, track this recipe in the WW App.
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How to Make Italian-Style Lettuce Soup

1. In a large nonstick saucepan or Dutch oven set over medium heat, warm the olive oil.
2. Add the celery and scallions. Cook, stirring often, until softened—about 5 minutes.
3. Add the lettuce, broth, parsley, pepper, and 1 cup of water. Stir to combine.
4. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the lettuce is wilted—about 5 minutes more.
5. Ladle into bowls and serve sprinkled with the parmesan cheese.

If you’ve made this Italian-Style Lettuce Soup, please give the recipe a star rating below and leave a comment—I love hearing how it turned out for you! And stay in touch on Pinterest, Facebook, Instagram, and Twitter for the latest updates.

FAQs

Can I use a different type of lettuce?
Absolutely. Romaine and iceberg both work well and hold up nicely in the broth. For a more traditional Italian flavor, try escarole—it’s the classic choice in Italian wedding-style soups. Spinach is another great option.

Can I make this soup heartier?
Yes, and I highly recommend it. Stir in a cup of leftover cooked rice or shredded chicken just before serving. White beans or small pasta like orzo would also be delicious additions.

Is this soup vegetarian?
It can be. Just use low-sodium vegetable broth (affiliate link) instead of chicken broth, and it’s completely vegetarian. It’s naturally gluten-free as well.

Can I make it ahead of time?
The soup is best enjoyed fresh, since the lettuce will continue to soften as it sits. That said, it reheats well the next day—the texture just becomes a little silkier, which many people enjoy.

Can I freeze it?
I’d skip freezing this one. The lettuce doesn’t hold up well after thawing. It’s so quick to make that it’s better to prepare it fresh.

More WW-Friendly Soup and Dinner Ideas

• WW Zero Point Vegetable Soup
  A classic that’s always in my rotation when I want something light and filling.
• White Bean Sausage Soup with Escarole
  If you love the Italian escarole flavor, this heartier version with sausage and beans is a must-try.
• Slow Cooker Chicken Vegetable Soup
  Perfect for a hands-off weeknight dinner.
• WW-Friendly Italian Recipes
  More Italian-inspired dishes that fit beautifully into your plan.
• Healthy Low-Calorie Soup Recipes
  Browse the full collection for more cozy, light soups.