Watch CBS News

Weight Watchers Winter Soup Recipes

It's the perfect time of year for soup so be sure to try out these delicious recipes from Weight Watchers!

Super-Easy Chicken Noodle Soup


  • 2 tsp salted butter
  • 1 large uncooked onion(s), finely chopped
  • 1 1/2 tsp table salt, divided
  • 64 oz reduced-sodium chicken broth
  • 4 oz uncooked pasta, small shape such as ditalini (about 1 cup)
  • 10 oz frozen mixed vegetables, such as peas, carrots, corn and green beans
  • 15 oz canned tomatoes, petite cut, rinsed and drained
  • 6 oz cooked skinless boneless chicken breast(s), chopped
  • 1 Tbsp grated Parmesan cheese
  • 2 tsp fresh lemon juice
  • 1/4 tsp black pepper
  • 1/4 cup(s) chives, fresh, chopped (optional)


Melt butter in a large stockpot over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is soft and translucent, about 10 minutes.

Add broth and increase heat to high; bring to a boil. Stir in pasta, frozen vegetables and tomatoes; cook until pasta is done, about 7 minutes.

Stir in chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper and chives; cook 1 more minute to heat through. Yields about 1 1/2 cups soup per serving.

Turkey Sausage, White Bean and Butternut Squash Soup


  • 2 tsp olive oil, extra-virgin
  • 2 large uncooked onion(s), chopped
  • 2 tsp kosher salt, divided
  • 1 1/4 pound(s) uncooked turkey sausage(s), Italian-variety
  • 2 tsp minced garlic
  • 8 cup(s) canned chicken broth
  • 2 1/2 pound(s) uncooked butternut squash, cubed
  • 1 Tbsp fresh sage, minced
  • 1/4 tsp ground nutmeg
  • 38 oz canned cannellini beans, rinsed and drained (two 19 oz cans)
  • 2 tsp fresh lemon juice
  • 2 Tbsp grated Parmesan cheese


Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 teaspoon salt and sauté until softened, about 5 to 10 minutes.

Remove casings from sausages; pull sausages apart into bite-size pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.

Add garlic; cook, stirring, 1 minute.

Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; stir and cook until heated through, about 10 minutes more.

Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.


View CBS News In
CBS News App Open
Chrome Safari Continue
Be the first to know
Get browser notifications for breaking news, live events, and exclusive reporting.