Soups & Stews
This Wegmans lasagna soup recipe brings all the comfort of classic lasagna into a single pot, with layers of pasta, rich tomato sauce, and melted cheese—no baking required.
The secret lies in creating a creamy, deeply flavorful broth that absorbs the essence of Italian herbs and simmered ground beef, while the pasta absorbs every last drop of that velvety goodness.
I developed this version after craving lasagna on a busy weeknight when I didn’t have the time (or the patience) to layer a traditional casserole.
The beauty of this one-pot approach is its simplicity: no pre-baking, no waiting for layers to set, just a hearty soup that delivers the same satisfying textures—tender pasta, gooey cheese, and a sauce so rich it feels like a hug in a bowl.
The key is browning the ground meat thoroughly to build deep, meaty flavor, then letting the tomatoes and herbs simmer until they meld into a harmonious, slightly thickened broth.
Wegmans’ high-quality marinara and shredded mozzarella (if using) elevate it further, but any good store-bought or homemade versions will work just as well.
By the time you’re done, you’ll have a soup that’s creamy without being heavy, packed with layers of flavor and the satisfying bite of al dente pasta.
The cheese stretches and melts into the broth, creating pockets of indulgence in every spoonful—perfect for a chilly evening or a quick family meal.
Serve it with a sprinkle of fresh basil or a drizzle of olive oil for extra brightness, and you’ve got a dish that feels like a restaurant-quality meal with minimal effort.
This recipe is especially adaptable: swap in turkey or Italian sausage for the beef, use whole wheat pasta for a heartier version, or add spinach for extra greens. The one-pot method means easy cleanup, and the leftovers reheat beautifully—making it ideal for meal prep. Let’s get cooking!
Ingredients for wegmans lasagna soup
Pantry staples meet Wegmans quality for this creamy, one-pot lasagna soup experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Lasagna Noodles 🍝 | 12 oz | Uncooked, broken into 2-inch pieces |
| Wegmans Marinara Sauce 🍅 | 2 cups | High-quality jarred or homemade |
| Heavy Cream 🥛 | 1 cup | Full-fat for creamy texture |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk preferred |
| Ricotta Cheese 🧀 | 1 cup | Whole milk, drained if watery |
| Garlic Cloves 🧄 | 4 cloves | Minced for even distribution |
| Carrots 🥕 | 2 medium | Peeled and diced small |
| Celery Stalks 🧅 | 2 whole | Diced into small pieces |
| Onion 🧅 | 1 medium | Diced into small pieces |
| Dried Basil 🌿 | 1 tbsp | Or 0.25 cup fresh basil |
| Dried Oregano 🌿 | 1 tsp | Italian blend preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
The ground beef is where the flavor starts. Wegmans has great 80/20 blends—look for good marbling if buying elsewhere. Browning it thoroughly in olive oil (don't skip this!) builds that deep, meaty base. For the noodles, uncooked lasagna sheets break into perfect bite-sized pieces—no pre-cooking needed. The ricotta needs to be whole milk for creaminess; part-skim gets watery. I always grab the Wegmans brand ricotta—it's perfectly balanced. Fresh basil? Toss in half at the end for brightness, save the rest for garnish.
No ricotta? Cottage cheese blended smooth works in a pinch (drain it first). Short on mozzarella? Parmesan or provolone add great flavor too. The celery and carrots can be swapped for frozen veggies if you're in a rush—just thaw and drain them first. Dried herbs are fine, but fresh basil and oregano (if you've got them) make a world of difference. For the marinara, Wegmans' own brand is ideal, but Rao's or Barilla work perfectly too. The key is letting everything simmer until the noodles soften—about 20 minutes of gentle bubbling.
This reheats beautifully—honestly tastes better the next day as flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. I portion mine into containers so lunches are sorted for the week. For extra richness, stir in a splash of heavy cream when reheating. The soup thickens as it cools, so add a splash of broth or water if it gets too stiff. Garnish with fresh basil and a drizzle of olive oil before serving—trust me on this.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s basically lasagna without the layers—just brown the beef, toss in broken noodles and sauce, and let it simmer. No baking sheet, no fuss, and honestly, the noodles soften just enough to melt into the sauce like a dream.
- Wegmans Sauce Wins: Between us, that Wegmans marinara sauce is chef’s kiss—rich, balanced, and ready to go. The heavy cream and mozzarella turn it into something creamy yet still hearty, like a hug in a bowl. My picky eaters actually finish their bowls.
- Double-Duty Dinner: Make a big batch on Sunday, and you’ve got lunch for Tuesday and leftovers for Thursday. It reheats like a champ, and the noodles stay tender (no one likes sad, rubbery pasta). My go-to for game days or when I’m too tired to cook.
- Budget-Friendly Luxury: Ground beef and lasagna noodles stretch this soup into a meal that feeds four for under $15. The heavy cream and cheese make it feel fancy, but the grocery bill stays friendly. Plus, it’s the kind of dish that makes you look like a hero without breaking the bank.
Step-by-step instructions for Wegmans lasagna soup
This one-pot wonder delivers all the comfort of lasagna with half the effort.
Sauté the Vegetable Base
Heat the 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery stalks and cook for 5-6 minutes until the vegetables soften and begin to release their juices. You'll see them turn translucent and smell sweetly aromatic.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. This quick cooking prevents the garlic from burning, which would make the entire soup bitter. Stir frequently to distribute the heat evenly and prevent sticking. The vegetables should coat the bottom of the pot lightly, creating a flavorful foundation for the soup.
Brown the Ground Beef
Push the vegetables to one side of the pot and add the 1.5 lb ground beef to the empty space. Break it up with a wooden spoon and cook over medium-high heat until it loses its raw color and becomes deep brown in spots, about 5-6 minutes. This browning step, called the Maillard reaction, creates deep, rich flavors that elevate the entire dish.
Once the beef is mostly browned, stir it back together with the vegetables. Add the 1 tablespoon dried basil, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper, mixing well to coat everything evenly. Let the seasonings bloom for 1 minute to release their full flavor potential.
Build the Creamy Tomato Broth
Pour in the 2 cups Wegmans marinara sauce and stir to combine with the beef and vegetables. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook uncovered for 10 minutes. This allows the flavors to meld together and the sauce to thicken slightly, creating a rich base for the noodles.
Add the 1 cup heavy cream and stir gently. The cream will create a luxurious, velvety texture that makes this soup feel indulgent. Let the soup simmer for another 5 minutes to heat through completely. Here's the thing—don't rush this step. The cream needs time to fully incorporate and create that signature creamy consistency.
Layer and Cook the Noodles
Break the 12 oz lasagna noodles into 2-inch pieces (no need to cook them separately). Add them to the pot and stir gently to distribute them evenly throughout the soup. The noodles will begin to soften immediately as they absorb the hot liquid. Let the soup simmer for 8-10 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
Real talk: The noodles should be al dente, not mushy. If you're worried about them becoming too soft, check them at the 8-minute mark. They're done when they're easily pierced with a fork but still have a slight bite to them. This texture is crucial for maintaining the structure of the soup.
Add Cheeses and Finish
Remove the pot from heat and stir in the 1 cup ricotta cheese and 2 cups shredded mozzarella cheese until fully melted and creamy. The residual heat from the soup will melt the cheeses perfectly. If you notice any unmelted cheese after 2 minutes, give it a quick stir to help it incorporate completely.
Taste and adjust seasoning if needed. You might need a little more salt or pepper to balance the rich flavors. Ladle the soup into bowls and serve immediately while it's hot. The creamy tomato broth will coat every bite, and each spoonful will deliver layers of flavor from the browned beef, aromatic vegetables, and melted cheeses.
Pro Tips For Making Wegmans Lasagna Soup
- CRANK THE HEAT FIRST: Cook your ground beef on medium-high until it’s fully browned—don’t skimp on the initial sear. I learned this the hard way; skipping this step leaves the meat dull and the soup tasting flat, especially with Wegmans’ marinara which needs that meaty depth to shine.
- SALT THE NOODLES BEFORE COOKING: Toss the lasagna noodles in a pinch of salt and a drizzle of olive oil before boiling—it keeps them from sticking and adds a subtle backbone to the soup. Sounds weird, but it works: the noodles hold up better when mixed with the creamy sauce later.
- STIR IN CHEESE LOW AND SLOW: Add the shredded mozzarella off the heat, then let the soup sit for 2 minutes before stirring—this prevents clumping and lets the cheese melt smoothly into the heavy cream. I used to dump it in while simmering, and half the time it turned into a gluey mess.
- USE STALE BREAD FOR THICKENING: If the soup feels too thin, tear up a few slices of day-old bread and stir them in during the last 5 minutes of simmering. It absorbs excess liquid without altering the texture like flour would—my grandmother swore by this, and she was right.
Pro cooking tips for perfect results
Perfect Pot Choice
A 6-quart Dutch oven is ideal for this recipe—its thick base distributes heat evenly and prevents scorching. I swear by my Le Creuset for soups, but any enamel-coated Dutch oven (like All-Clad) works perfectly.
If you don’t have one, a heavy-bottomed stockpot with a tight-fitting lid will do the trick. The key is avoiding thin, reactive metal that can make your soup taste metallic. 🔥
Cheese Melting Hack
For ultra-smooth cheese integration, microwave the ricotta and mozzarella for 15-20 seconds before adding them to the soup. This pre-melting ensures they blend seamlessly into the broth without clumping.
If you’re using fresh mozzarella, pat it dry first—excess moisture can make the soup watery. For extra richness, stir in ¼ cup grated Parmesan at the end. 🧀
Noodle Texture Control
Break the lasagna noodles into 2-inch pieces for even cooking, but don’t overcrowd the pot. If your soup feels too thick after adding the noodles, splash in ¼ cup water or broth to loosen it.
For extra firm noodles, reduce simmering time to 8 minutes—they’ll finish cooking slightly when reheated. Pro tip: Taste a noodle early—it should be tender but still resist a fork’s pressure. ✨
Flavor Boosters
Add ½ cup frozen peas in the last 5 minutes of cooking for a pop of color and texture. For depth, stir in 1 teaspoon balsamic vinegar when the soup is done—it brightens the tomato base without overpowering.
If you love umami, sprinkle ½ teaspoon nutritional yeast on top before serving. The secret to restaurant-quality flavor? Simmer uncovered—this lets excess moisture evaporate, concentrating the taste. 💡
Make-Ahead Magic
This soup tastes even better the next day as flavors meld! Let it cool to room temperature, then refrigerate in an airtight container for up to 5 days. For reheating, transfer to a pot with 2 tablespoons water and simmer on low heat for 10 minutes, stirring occasionally.
If it thickens too much, thin with broth or water. Freeze for up to 3 months—portion into quart-sized bags for easy lunches. 📅
Garnish Game-Changers
Top with fresh basil leaves for brightness, toasted breadcrumbs for crunch, or a drizzle of high-quality olive oil (like Wegmans’ Italian blend) for richness. For a smoky touch, sprinkle crumbled pancetta or freshly cracked black pepper.
The best garnish? Extra shredded mozzarella—it melts into gooey perfection when the soup sits for a minute. 🌿
Nutrition facts
Frequently asked questions
Can I use regular pasta instead of lasagna noodles?
Yes, but with a few adjustments! Use 12 oz short pasta like ditalini or penne, and cook it separately until al dente (8-10 minutes in boiling water). Add it to the soup in the last 5 minutes of simmering to prevent mushiness. The texture will be slightly different but still delicious.
How do I make this soup vegetarian?
Swap the ground beef for 2 cups crumbled tempeh or lentils (cooked until tender) and use vegetable broth instead of water. Add 1 teaspoon smoked paprika to the sautéed veggies for depth. For extra protein, stir in 1 cup cooked chickpeas at the end.
Why is my soup too thick/thin?
Too thick? Stir in ¼ cup water or broth while reheating. Too thin? Simmer uncovered for 5-10 extra minutes to evaporate excess liquid. For prevention, break noodles into smaller pieces (they absorb more liquid) and simmer uncovered whenever possible.
Can I add spinach or other greens?
Add 2 cups fresh spinach or 1 cup frozen chopped greens in the last 3 minutes of cooking—they'll wilt quickly without turning mushy. For heartier soups, try kale or Swiss chard (chop finely first). Remove stems before adding.
How do I store leftovers?
Cool completely, then store in an airtight container in the fridge for 4-5 days or freeze for 3 months. For reheating, add 2 tablespoons water and simmer on low heat for 10 minutes, stirring occasionally. The noodles may soften further—this is normal!