Weight Watchers Recipe of the Day: Slow Cooker Lasagna Soup
Cook Yourself Skinny with 50 of my favorite slow cooker recipes all with PointsPlus & SmartPoints!
I’ve been on a bit of an Italian food kick recently.
I just can’t seem to get enough of it.
(Weight Watchers Friendly Crock Pot Cooking Day 178 – Slow Cooker Lasagna Soup)
So, when I came across this recipe for a lighter version Paula Deen’s Tastes Like Lasagna Soup on Spectacled Owl’s Roundup of 50 Weight Watchers Recipes for Weight Loss it went right to the top of my “Recipes to Try” list.
The Skinny on Slow Cooker Lasagna Soup
I adapted Paula Deen’s Sons’ Take It Lighter recipe, turning it into an even lighter slow cooker lasagna soup.
The lighter recipe already was much skinnier than Paula’s original, with 404 fewer calories and 28 fewer grams of fat.
By using the microwave and slow cooker, I was able to eliminate the need for additional oil altogether, shaving off about 1 WW Point per serving.
I also used fewer lasagna noodles and added 1 cup chopped fresh mushrooms.
This slow cooker lasagna soup was even more delicious than I had hoped.
So much easier than lasagna, but with all the same delicious flavors, I’ll be making this easy lasagna soup again the next time I need an Italian food fix!
Watch this to see how easy it is to make your own healthy lasagna soup at home:
Kitchen Tools I Used to Make this Lasagna Soup:
If you like this lightened up slow cooker lasagna soup, be sure to check out my other easy, healthy Weight Watchers friendly crockpot recipes including Easy 5-Ingredient Slow Cooker Chicken Parmesan Lasagna, Crock-Pot Hamburger Stew, Slow Cooker Porcupine Meatballs, Slow Cooker Sausage Spaghetti Sauce and Crock Pot Macaroni, Beef & Tomato Soup.
Adapted from a Paula Deen Recipe, this skinny slow cooker lasagna soup is a family favorite.
- 1 pound Italian turkey or chicken sausage, casings removed
- 1 cup chopped onion
- 1 green or red bell pepper, chopped
- 1 cup chopped mushrooms
- 3 cloves garlic, minced (I used 3 teaspoons jarred)
- 4 cups chicken broth
- 1 can (14 to 15 ounces) tomato sauce
- 1 can (14 to 15 ounces) diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 3 ounces whole wheat lasagna noodles (about 3 or 4 noodles)
- 1/2 cup chopped fresh basil
- 1/2 cup reduced fat mozzarella cheese
- 3 tablespoons grated Parmesan cheese
Ideal slow cooker size: 4-Quart.
Put the the sausage and chopped onion in a microwave safe bowl and microwave, stirring occasionally, until the sausage is no longer pink, 5 to 8 minutes.
Transfer the mixture to the slow cooker, breaking up any large pieces of sausage.
Stir in the bell pepper, mushrooms, garlic, broth, tomato sauce, tomatoes, salt and crushed red pepper. Cover and cook on LOW until the sausage and vegetables are tender, 6 to 8 hours.
Add the broken lasagna noodles, cover and cook on HIGH, until tender, about 30 minutes.
Turn off the slow cooker and stir in the basil, mozzarella and Parmesan.
*5 Weight Watchers Points Plus
*4 Weight Watchers SmartPoints
By using the microwave and slow cooker, I was able to eliminate the need for additional oil altogether, shaving off about 1 PointsPlus per serving. I also used fewer lasagna noodles and added 1 cup chopped fresh mushrooms.
Tag @simplenourishedliving on Instagram and hashtag it #simplenourishedliving
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
If you liked easy + healthy lasagna soup recipe, you might also like…
- Slow Cooker Italian Meatball Soup
- Weight Watchers Italian Beef and Lentil Slow Cooker Soup
- Easy Slow Cooker Italian Wedding Soup
- Weight Watchers Recipe Roundup: Best Recipes of the Year with SmartPoints
Today’s Food for Thought
We have to dare to be ourselves, however frightening or strange that self may prove to be.
~ May Sarton
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Originally published April 2014; Updated November 2016
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