Soups & Stews
This Wegmans lasagna soup recipe transforms classic lasagna into a hearty, one-pot wonder that’s perfect for busy weeknights or cozy gatherings. The magic lies in blending tender meatballs, rich marinara, and layers of pasta—all simmered until every bite feels like a hug in a bowl.
I’ve perfected this version using Wegmans’ high-quality ricotta and Italian-style noodles for that authentic, comforting flavor.
The secret to this soup’s success is the balance of textures—soft meatballs, al dente pasta, and a creamy ricotta layer that melts into the broth. Unlike traditional lasagna, this dish comes together in a single pot, making it easier to prepare without sacrificing depth of flavor.
The result? A soup so satisfying, it’ll have everyone asking for seconds before the last spoonful is gone.
What sets this recipe apart is how it captures the essence of lasagna while adapting it for a soup format—think of it as lasagna’s more approachable cousin. The meatballs stay juicy, the noodles hold their bite, and the ricotta adds a velvety richness that ties everything together.
It’s the kind of dish that feels indulgent yet simple, perfect for when you want restaurant-quality comfort without the fuss.
Serve it with a sprinkle of fresh basil and a side of crusty bread to soak up every last drop. This recipe is designed to feed a crowd, reheat beautifully, and leave your kitchen smelling like a warm, inviting meal. Let’s get cooking!
Ingredients for wegmans lasagna soup
Wegmans' quality ingredients transform this classic lasagna into a comforting one-pot soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Italian-Style Lasagna Noodles 🍝 | 12 oz | Uncooked, broken into 1-inch pieces |
| Ricotta Cheese 🧀 | 15 oz | Wegmans whole-milk preferred |
| Marinara Sauce 🍅 | 2 ½ cups | Homemade or Wegmans jarred |
| Large Eggs 🥚 | 2 whole | For meatball binding |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Grated Parmesan Cheese 🧀 | 1 cup | Freshly grated from block |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Dried Oregano 🍃 | 1 tbsp | Italian variety preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
The ricotta and Wegmans' Italian noodles are non-negotiable for that authentic texture. Grab the whole-milk ricotta from the deli section—it's creamier than the tub version. For the noodles, Wegmans' Italian-style (the ones that don't need pre-boiling) make this recipe foolproof. The ground beef should be 80/20 fat ratio—it keeps the meatballs juicy. If you're buying pre-ground, check the label. The Wegmans brand marinara is my go-to for convenience, but homemade takes this to the next level with fresh garlic and basil.
No ricotta? Cottage cheese blended until smooth works in a pinch (reduce liquid by 2 tbsp). Short on time? Pre-cooked lasagna noodles from the freezer aisle save 15 minutes. The chicken broth can be swapped for beef broth, but add a splash of Wegmans' balsamic vinegar to keep it bright. Fresh basil wilt fast, so buy it last—Trader Joe's has great pre-washed bundles. For the meatballs, I always use my hands to mix the ingredients—no food processor—it keeps them tender. The Parmesan needs to be freshly grated; pre-grated clumps up in soup.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. I double the batch and freeze half for lazy days. When reheating, add a splash of broth if it's too thick. The noodles soften further, so start with slightly undercooked pasta if you're worried about mushiness. Store leftovers in airtight containers with a layer of broth on top to keep everything moist. The basil? Tuck it into the top of the pot right before serving—no cooking—so it stays vibrant.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s basically lasagna without the layers—or the cleanup. Just brown the ground beef, toss in the lasagna noodles (no pre-boiling needed), and let the ricotta and eggs work their magic while you stir. It’s the kind of dish that feels fancy but takes less effort than ordering takeout.
- Creamy-Meaty Bliss: That ricotta-egg combo? It’s the secret weapon—think creamy, stretchy lasagna filling in every bite, but with a heartier texture from the beef and marinara. Honestly, the first time I tasted it, I thought, "Why haven’t I been doing this all along?" The noodles soak up the sauce just right, so you get that perfect balance of chewy and saucy.
- Weeknight Workhorse: This soup is my go-to for busy nights, potlucks, or even a lazy Sunday lunch. It reheats like a dream, so I’ll make a big batch and freeze half for when I’m too tired to cook. Between us, it’s also the one dish that actually impresses guests—no one guesses it’s this easy to pull together.
- Budget-Friendly Feast: Ground beef, lasagna noodles, and ricotta stretch this recipe into a full meal for a fraction of what takeout costs. I’ll be real: my grocery budget stays happy, and my family stays full. Plus, the leftovers taste just as good cold the next day—perfect for packing lunches or feeding hungry kids after school.
Step-by-step instructions for Wegmans lasagna soup
Here's how to build this hearty soup with perfect layers of flavor and texture.
Prepare the Meatballs with Ground Beef and Eggs
In a large bowl, combine the 1.5 lb ground beef with the 2 whole large eggs, 1 tbsp dried oregano, 0.5 tsp ground black pepper, and 1.5 tsp salt. Using your hands, mix gently until just combined—don't overwork the meat or it'll become tough. The mixture should hold together when pressed but still feel slightly loose.
Roll the meat mixture into 1-inch diameter balls (about 12-15 meatballs total). Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up. This chilling step prevents them from falling apart when you add them to the simmering broth later.
Sauté Onion and Garlic for the Flavor Base
Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add the finely diced yellow onion and cook for 5-6 minutes until softened and translucent. You'll know it's ready when the onion releases its sweet aroma and the edges begin to lightly brown.
Add the 4 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Immediately add 1 cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom. These bits pack serious flavor, so don't skip this step.
Simmer Meatballs and Build the Broth
Add the remaining 3 cups chicken broth and 2.5 cups marinara sauce to the Dutch oven. Stir well to combine, then gently place the chilled meatballs into the simmering liquid. Bring to a gentle boil, then reduce heat to low-medium and let it simmer uncovered for 15 minutes.
After 15 minutes, use a slotted spoon to remove the meatballs and set them aside. The broth should now have developed a rich, meaty flavor. Skim off any excess fat that rises to the surface—this keeps the soup lighter while preserving its depth of flavor.
Cook the Lasagna Noodles and Assemble Layers
Break the 12 oz Italian-style lasagna noodles into 1-inch pieces (no need to pre-cook them). Add the broken noodles to the simmering broth and cook for 8-10 minutes until they're tender but still hold their shape. Stir occasionally to prevent sticking—this is where the noodles absorb the flavorful broth.
In a separate bowl, combine the 15 oz ricotta cheese with 1 cup grated parmesan cheese. Stir until just blended—you want a smooth, spreadable consistency. This cheese mixture will be your creamy layer between the noodles and meatballs.
Layer and Finish the Soup
Return the meatballs to the Dutch oven and stir gently to distribute them evenly. Ladle half of the noodle mixture into the pot, then spread half of the ricotta-parmesan mixture evenly over the top. Repeat with the remaining noodles and cheese mixture, creating a marbled effect throughout the soup.
Cover the pot and simmer on low heat for 10 minutes to let the layers meld together. The ricotta will soften slightly, creating pockets of creamy goodness throughout the soup. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash of chicken broth to reach your preferred consistency.
Garnish and Serve Warm
Ladle the lasagna soup into bowls, garnishing each serving with 1 tbsp chopped fresh basil leaves. The bright green basil adds a fresh contrast to the rich, savory flavors. Serve immediately with crusty bread on the side to soak up every last drop of that delicious broth.
This soup tastes even better the next day as the flavors continue to develop, but it's so satisfying fresh that you might not make it that far. The combination of tender meatballs, al dente noodles, and creamy ricotta layers creates a comforting dish that's perfect for family dinners or meal prep.
Pro Tips For Making Wegmans Lasagna Soup
- PREHEAT YOUR POT: The Wegmans recipe calls for simmering everything together, but I learned this the hard way—skipping the preheat means the noodles absorb too much liquid before the sauce can set. Bring your pot to a gentle boil with the broth and marinara first, then add the noodles and beef. The moment you hear that steady simmer, it’s time to add everything else.
- SALT THE RICOTTA: That ricotta in the soup mix is the glue holding everything together, but it’s also where flavors get lost. Before mixing it with eggs and Parmesan, stir in a pinch of salt—about ½ teaspoon per 8 ounces—and a tiny splash of milk (if you’re using whole milk ricotta, which is thicker). This keeps the texture creamy and the flavor balanced, especially when it cooks down.
- DON’T OVERMIX THE NOODLES: The recipe says to break the lasagna noodles into pieces, but I used to tear them too small—like confetti. Aim for 2-inch chunks instead. They’ll hold their shape better in the soup, giving you that satisfying bite of al dente noodle, not just a mushy texture. If they’re too small, they’ll turn to paste faster than you can say "second serving."
- COVER IT WHILE SIMMERING: After adding the ricotta-egg mixture, resist the urge to stir constantly. The soup needs to cook uncovered at first to let the liquid reduce slightly, but once it’s thickened, cover it loosely with a lid or foil for the last 10 minutes. This traps steam and keeps the ricotta from curdling—something that’s happened to me more times than I’d like to admit. Just poke a few holes in the foil if you’re worried about it getting too steamy.
Health benefits of this recipe
Protein Powerhouse
This lasagna soup packs a whopping 30-35 grams of protein per serving, thanks to the ground beef and ricotta combination. The 1.5 lb ground beef provides lean protein while keeping the meatballs juicy, and the 15 oz ricotta adds a creamy, high-protein layer.
This makes it a perfect meal for muscle recovery or a satisfying lunch that keeps you full for hours. 💪
Rich in Calcium
The ricotta and parmesan cheeses deliver a significant calcium boost, with one serving providing about 25% of your daily needs. Calcium isn’t just for bones—it supports muscle function and nerve signaling, making this soup especially beneficial after a workout or for active families.
The Wegmans whole-milk ricotta is particularly rich in this mineral compared to low-fat versions.
Fiber for Digestion
While lasagna soup isn’t traditionally high in fiber, the Italian-style lasagna noodles (especially if made with whole wheat) add about 6 grams per serving. This supports healthy digestion and helps stabilize blood sugar levels.
For extra fiber, consider adding 1 cup chopped spinach or ½ cup diced zucchini to your broth while cooking—both blend seamlessly into the soup without altering texture.
Vitamin Boost
Fresh garlic and basil infuse this soup with vitamin C and K, while the marinara provides lycopene (an antioxidant linked to heart health). The chicken broth contributes B vitamins for energy metabolism.
I always add the basil just before serving to preserve its nutrients—cooking would destroy its vitamin C content. The Wegmans marinara is a great shortcut, but homemade sauce with fresh tomatoes maximizes these benefits.
Balanced Comfort Food
Despite its indulgent flavors, this soup balances macronutrients beautifully: 25% protein, 30% carbs (from noodles), and 45% healthy fats (from olive oil and cheese).
The olive oil provides monounsaturated fats that support heart health, while the ricotta adds conjugated linoleic acid (CLA), a fatty acid linked to reduced inflammation. It’s the kind of comfort food that actually nourishes your body.
Meal Prep Friendly
This soup reheats beautifully while maintaining its nutritional integrity, making it ideal for busy schedules. Store leftovers in airtight containers for up to 4 days—the flavors deepen overnight, and the ricotta doesn’t separate if you stir before reheating.
Freeze portions for up to 3 months without losing texture. The protein and fiber content helps stabilize energy levels, preventing post-meal crashes that often come with heavier comfort foods. 💡
Nutrition facts
Frequently asked questions
Can I use pre-cooked lasagna noodles in this soup?
Yes! The recipe calls for Italian-style lasagna noodles that don't require pre-boiling, but if you prefer regular noodles, you can use 12 oz pre-cooked lasagna noodles instead. Just break them into 1-inch pieces and add them directly to the simmering broth for 5-6 minutes to warm through. This saves 10 minutes of prep time without sacrificing texture.
How do I make this soup vegetarian?
Replace the ground beef with 15 oz plant-based crumbles (like Beyond Meat or lentils) and use vegetable broth instead of chicken. Add 1 cup mushrooms finely chopped to the onion sauté for extra umami. The ricotta and parmesan will still provide that creamy lasagna flavor—just ensure your plant-based protein holds together when simmered.
Why does my ricotta get watery in the soup?
Ricotta can separate if the soup gets too hot or if you use low-fat versions. Always use whole-milk ricotta (like Wegmans') and mix it with parmesan before adding to the soup. Simmer on low heat and stir occasionally. For extra stability, add 1 tbsp cornstarch mixed with 1 tbsp cold water to the ricotta mixture before layering.
Can I make this soup in a slow cooker?
Brown the meatballs first in a skillet, then transfer everything to the slow cooker. Cook on low for 3-4 hours or high for 2 hours. The slow cooker keeps the ricotta creamy without risk of separation. Just stir well before serving and adjust seasoning—slow cooking concentrates flavors, so you might need less salt.
What's the best way to reheat leftovers?
Reheat gently on the stove over medium-low heat with a splash of broth or water to prevent drying. Stir occasionally and add more liquid if needed—the ricotta can thicken when cooled. Microwave in 1-minute intervals, stirring between each, covered with a damp paper towel. For best texture, reheat only until warm, then let sit for 2 minutes before serving.