I’m obsessed with this Wegmans-inspired lasagna soup that transforms everyone’s favorite Italian comfort food into a cozy, one-pot wonder! 🍲😋 You’ll get all those classic lasagna flavors—rich tomato sauce, savory meat, and gooey cheese—without the layering fuss. Perfect for chilly evenings when you’re craving something hearty!
Ingredients for wegmans lasagna soup
Here’s everything you need to create this delicious Wegmans-inspired lasagna soup that’s pure comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Italian Sausage 🥩 | 1 lb | Sweet or spicy variety |
| Yellow Onion 🧅 | 1 whole | Diced |
| Garlic 🧄 | 4 cloves | Minced |
| Crushed Tomatoes 🍅 | 28 oz | One can |
| Chicken Broth 🥣 | 4 cup | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Adds depth |
| Italian Seasoning 🌿 | 2 tsp | Dried blend |
| Lasagna Noodles 🍝 | 8 pieces | Broken into pieces |
| Ricotta Cheese 🧀 | 1 cup | Whole milk preferred |
| Mozzarella Cheese 🧀 | 1 ½ cup | Shredded |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Fresh Basil 🌿 | ¼ cup | Chopped for garnish |
| Salt 🧂 | 1 tsp | To taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
[recipe_ingredient_scaler]
For the best results, source your Italian sausage from Wegmans or your local butcher counter. Look for quality crushed tomatoes like San Marzano from Whole Foods or Trader Joe's. Fresh herbs and good Parmigiano-Reggiano from specialty stores like Murray's cheese elevate this soup significantly.
You can substitute ground beef or turkey for the sausage if preferred. Choose ricotta with a creamy texture and avoid watery brands. For a vegetarian version, use plant-based sausage and vegetable broth. Fresh mozzarella can replace pre-shredded for richer flavor and better melting.
Store leftover soup in airtight containers for up to four days in the refrigerator. The noodles will absorb liquid over time, so add extra broth when reheating for best consistency.
Step-by-Step Instructions for Wegmans Lasagna Soup
Follow these simple steps to create this comforting soup that tastes just like lasagna.
🔥 Step 1: Brown the Meat and Build the Base
I start by heating a large Dutch oven or soup pot over medium-high heat. Once it’s hot, I add 1 pound of Italian sausage and 1 pound of ground beef, breaking them up with a wooden spoon as they cook. This takes about 8 to 10 minutes, and I make sure to get a nice brown color on the meat for maximum flavor.
When the meat is fully cooked, I add 1 diced onion and 4 minced garlic cloves right into the pot. I let these cook for about 3 to 4 minutes until the onion turns translucent and everything smells amazing. If there’s excess grease in the pot, I drain most of it off, leaving just a tablespoon or so for flavor.
🍳 Step 2: Add Liquids and Seasonings
Now comes the fun part where the soup really starts to come together. I pour in 1 can (28 ounces) of crushed tomatoes, 1 can (15 ounces) of tomato sauce, and 6 cups of chicken or beef broth. I give everything a good stir to combine all those beautiful flavors.
Next, I add my seasonings: 2 teaspoons of Italian seasoning, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, ½ teaspoon of red pepper flakes (adjust based on your heat preference), and salt and pepper to taste. I bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 to 20 minutes so all the flavors can meld together beautifully.
👨🍳 Step 3: Cook the Pasta
While the soup is simmering, I break 8 ounces of lasagna noodles into bite-sized pieces—roughly 2-inch squares work perfectly. You’ll want to add these directly to the simmering soup, stirring them in gently to make sure they don’t stick together.
I let the pasta cook right in the soup for 10 to 12 minutes, stirring occasionally, until the noodles are tender but still have a slight bite to them. The pasta will absorb some of the broth and release starch, which naturally thickens the soup and gives it that wonderful, hearty texture.
🥘 Step 4: Add the Cheese and Finish
Once the pasta is cooked, I reduce the heat to low and stir in 1 cup of ricotta cheese and ½ cup of grated Parmesan cheese. I mix these in gently until they’re fully incorporated and the soup becomes wonderfully creamy. This is what gives it that authentic lasagna flavor we’re after.
I taste the soup at this point and adjust the seasonings if needed—sometimes I add a pinch more salt or an extra sprinkle of Italian seasoning. When I’m ready to serve, I ladle the soup into bowls and top each one with shredded mozzarella cheese, a dollop of ricotta, fresh basil leaves, and an extra sprinkle of Parmesan. The hot soup melts the mozzarella perfectly, creating that gooey, cheesy experience you’d get from traditional lasagna.
Make-Ahead Tips for This Dish
I love making Wegmans lasagna soup ahead because it actually tastes even better the next day when all those Italian flavors have time to meld together! ⏰ The best part is you can prep this soup using several different approaches depending on your schedule. For a partial make-ahead method, I brown the ground beef or Italian sausage, sauté the aromatics, and simmer the tomato base up to 2 days in advance. Store this base in an airtight container in the fridge, and when you’re ready to serve, simply reheat it, add your pasta, and finish with the cheese. This saves you about 30 minutes on busy weeknights!
For full make-ahead prep, I recommend cooking the entire soup but keeping the pasta separate until serving time. Cook your broken lasagna noodles or mini shells al dente, toss them with a tiny bit of olive oil to prevent sticking, and store them in a separate container. The complete soup base (meat, tomatoes, broth, and seasonings) can be refrigerated for up to 3-4 days or frozen for up to 3 months. 📅 When freezing, use freezer-safe containers and leave about an inch of headspace for expansion. I always label mine with the date and reheating instructions!
Here’s my favorite timeline for stress-free prep: Two days before serving, brown 1 pound of ground beef with diced onions and minced garlic, then add your crushed tomatoes, tomato paste, beef broth, and Italian seasonings. Let it cool completely before refrigerating. One day before, prepare any additional vegetables like diced bell peppers or zucchini and store them separately. On serving day, reheat the soup base over medium heat for about 15-20 minutes, add your pre-cooked pasta during the last 5 minutes, and top with ricotta dollops, shredded mozzarella, and fresh basil right before serving.
The cheese components deserve special attention for make-ahead success! I keep the ricotta, mozzarella, and Parmesan separate until the very last minute because adding them too early can make the soup grainy when reheated. Mix your ricotta with a bit of Italian seasoning and garlic powder up to 2 days ahead, and pre-shred your mozzarella if you’re using block cheese. Store each cheese in individual containers so you can quickly assemble your bowls. For the best texture, let the ricotta come to room temperature for about 15 minutes before dolloping it into hot soup—this prevents it from clumping! 🧀
My last-minute assembly workflow takes just 10 minutes when everything’s prepped: Reheat your soup base in a large pot over medium heat, stirring occasionally. Add the cooked pasta and simmer for 3-4 minutes until heated through. While that’s warming, set out your cheese station with ricotta, shredded mozzarella, and grated Parmesan. Tear some fresh basil leaves and have them ready. Ladle the hot soup into bowls, add a generous dollop of seasoned ricotta to each bowl, sprinkle with mozzarella, dust with parmesan, and top with fresh basil. The residual heat will melt the cheese perfectly without overcooking it!
Nutrition Facts
485kcal
[recipe_ingredient_scaler]
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026