Why soup will always have my heart
I have always loved soup. There’s just something about a big pot simmering on the stove that feels like a hug in a bowl. One of the very first meals I ever made for my late husband was a classic: homemade chicken noodle soup, a loaf of warm homemade bread, and an herbed compound butter.
I’ll never forget it that he raved over every bite. I was beaming as I cleared the dishes, then asked if he was ready to head to the movies like we had planned. Without missing a beat, he looked at me and said, “We haven’t had dinner yet.”
It was in that moment I realized something important: soup was not a meal for him. 😂 For me? Soup is always a meal. But for him, it was an appetizer at best. And honestly, that’s what made us so different and what made life fun.
Fast forward to today, and I still carry that love of soup with me. Which is why I’m so excited to share this soup roundup, in partnership with Mariano’s Market and Metro Market. Whenever I meal plan, I always check their weekly sale flyer first to see what’s fresh and what’s a great deal. This week, a few things jumped right off the page:
Italian Sausage – perfect for my hearty Lasagna Soup
Butternut Squash – creamy and cozy Butternut Squash Soup
Private Select New Potatoes – the star of my Instant Pot Potato Soup
Each of these soups is a full meal in my book, but if you’re like my husband was, feel free to round it out with some crusty bread, a side salad, or even a sandwich.
Soup might not have counted as “dinner” in his world, but for me, it’s comfort, creativity, and nourishment all in one pot. And I’ll always love it for that.
🍅 Lasagna Soup
All the comfort of lasagna, without the hours in the kitchen. This hearty soup is packed with Italian sausage, pasta, and a rich tomato broth, then finished with a dollop of ricotta and a sprinkle of parmesan. It’s cozy, filling, and a weeknight favorite in my house. I adapted this recipe from Brenda of A Farm Girl Dabbles. I’ve probably made dozens of variations over the years, switching out the protein and pasta shape.
Lasagna Soup
This recipe is SLIGHTLY adapted from the OG CREATOR Brenda from A Farmgirl's Dabbles. I adjusted her recipe just a bit to make it more WW friendly. Also, the WW points are for the soup base only. You can decide if you want to add some ricotta cheese to your bowl, and how much pasta you want to add.
Ingredients
- 1/2 pound bulk sausage (use mild or hot)
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 6 ounce can tomato paste
- 2 14.5 ounce cans fire roasted tomatoes
- 6 cups low sodium chicken broth
Instructions
- In a large stock pot, brown the Italian sausage with the garlic. If you don't like chunky tomatoes, puree the canned tomatoes.
- Add remaining ingredients in the pot and simmer for 15 minutes. That's it!
- Top with shredded mozzarella cheese (optional)
Notes
This soup base is only 3 WW points per serving. Add 1/2 cup cooked pasta of choice (adds 3 points). Add one cup pasta (adds 6 points). Add 1/4 cup lowfat ricotta cheese to the bowl? Add 1 extra point.
By eliminating the oil and dropping the sausage to just 1/2 pound vs. 1.5 pounds in Brenda's recipe greatly reduces the WW points, but you will get a sausage taste in every bite.
🎃 Butternut Squash Soup
Creamy, slightly sweet, and full of fall flavor, this butternut squash soup feels like wrapping yourself in a warm blanket. Roasting the squash first deepens the flavor, and a crumble of feta cheese takes it over the top. Pair it with a slice of crusty bread for dipping.
Butternut Squash Soup
T his creamy butternut squash soup screams fall. It uses roasted butternut squash and apples with a hint of cayenne so make it the perfect sweet and savory combo.
Ingredients
- 1 large butternut squash*
- 1 large honey crisp apple, cored and sliced
- 3 large carrots, washed and unpeeled
- 4 cloves garlic
- 4 cups vegetable broth
- 1 teaspoon cayenne pepper **
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 brussels sprouts, sliced thin (optional garnish)
- 1 teaspoon grape seed oil (optional garnish)
Instructions
Heat oven to 425. Spray a baking sheet with Pam, and place the butternut squash (that's been cut in half) cut side down. Add apples, carrots and garlic. After 30 minutes, take the apples, carrot and garlic off the pan. Set aside. Cook the squash another 15 minutes, or until you can pierce it with a knife.
Let the veggies cool about 20 minutes. Throw everything into a blender, except the sprouts and oil. Blend for 5 minutes - this will give the soup a velvety texture and mimic a bisque even though there is no cream in the soup.
Heat grapeseed oil over medium heat, saute the sprouts for about 2-3 minutes - just until they are wilted a bit. Toss with a pinch of salt and pepper and garnish the soup with the sprouts.
Notes
* if you microwave the butternut squash for 5 minutes, it's easy to slice in half before roasting
** cayenne pepper is a personal preference - the amount I have in the recipe is the perfect sweet/savory/spicy combination, but if you don't like as much spice, reduce to your liking.
S ince I am on the diabetic plan, I have to count for the apple, but it's only 1 WW point per serving on my plan. Click this link to see what the WW points would be on your plan.
🥔 Instant Pot Potato Soup
This is the kind of soup that sticks to your ribs in the best way. Using Private Select new potatoes makes it creamy and hearty, while the Instant Pot keeps it quick and fuss-free. Top with shredded cheese, crispy bacon, and green onions, and you’ve got comfort in a bowl.
Instant Pot Potato Soup
This potato soup is so simple, but oh so delicious!
Ingredients
- 1 pound potatoes, peeled and roughly chopped
- 1/2 pound carrots, peeled and roughly chopped
- 1/2 pound celery, chopped
- 4 cups vegetable broth
- 1 tablespoon chicken base (Better Than Bouillon)
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper
- 1 cup 2% milk (or milk of choice)
- 1 tablespoon cornstarch
- salt and pepper to taste
Instructions
- Add everything in the instant pot. Cook on high pressure for 20 minutes.
- Release pressure. Puree with a stick blender, or if you like it chunky, mash with a potato masher.
- Serve with shredded cheese, bacon bits and sour cream - optional.
Notes
On my WW plan, it's 1 point a cup, or 3 points for 2 cups. UPDATE! AS OF DECEMBER 2025 WITH THE PLAN CHANGE, THIS IS ZERO POINTS! Click this link to see what it would be on your plan.
No matter what your soup style is: meaty and hearty, creamy and cozy, or quick and classic, there’s something here for everyone. Soup may not have been “dinner” for my husband, but it will always be a meal for me. ❤️ Before you plan your next pot, take a peek at the Mariano’s Market or Metro Market sale flyer. You’ll be surprised at how easy (and affordable!) it is to turn seasonal finds into a comforting bowl of soup that brings your family to the table.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 17 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my soup category!
