Wegmans Lasagna Soup Recipe: Deconstructed Pasta Layers in a Bowl

This soup captures all the flavors of classic lasagna in a comforting bowl. Every spoonful delivers tender pasta, rich tomato sauce, and melted cheese—without the layering fuss.

I’ve streamlined the process to keep it simple yet deeply satisfying. The result is a hearty, one-pot meal that tastes like it simmered for hours, ready in under 45 minutes.

Ingredients for Wegmans Lasagna Soup

Classic lasagna flavors without the fuss—just one pot and 45 minutes.

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The sausage and beef are the base here. Wegmans has great Italian sausage with fennel seeds—grab sweet or spicy depending on your mood. For the beef, 80/20 ground chuck gives you the richness you need. The crushed tomatoes should be San Marzano if you can find them (canned at Wegmans), but any good brand works. Look for bright red, no added sugars.

No sausage? Ground turkey or pork works fine—just add a pinch of fennel seed. Out of fresh spinach? Frozen works in a pinch (thaw and drain first). The ricotta is non-negotiable for that creamy texture, but if you’re in a bind, cottage cheese blended smooth gets close. For the noodles, regular lasagna sheets broken up, or use mafalda noodles if you want to skip the breaking step.

This soup actually gets better overnight. Keeps 4-5 days in the fridge—store without the cheese topping to avoid sogginess. Freezes beautifully for 3 months. Reheat gently to keep the noodles from turning mushy.

Step-by-Step Instructions for Deconstructed Lasagna Soup

This method delivers all the cozy flavors of lasagna in a hearty, spoonable soup format.

Step 1: Brown the Meats and Build the Base

In a large Dutch oven over medium-high heat, add the 1 lb Italian Sausage and 0.5 lb Ground Beef with casings removed. Break up the meat with a wooden spoon as it cooks. You want it to develop a deep brown color—this takes about 8-10 minutes and creates the flavor foundation.

Once browned, drain off all but 1 tablespoon of fat. Add the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until it softens and becomes translucent. Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant—don’t let it burn.

Step 2: Develop the Rich Tomato Broth

Add the 2 tbsp Tomato Paste to the pot and stir to coat the meat and onions. This concentrates the tomato flavor. Cook for 1-2 minutes, stirring constantly, until the paste darkens slightly.

Pour in the 2 cups Crushed Tomatoes, 4 cups Beef Broth, 1 tsp Dried Basil, and 1 tsp Dried Oregano. Stir well to combine and bring to a gentle simmer. Reduce heat to medium-low and let it cook for 15 minutes to meld the flavors.

Step 3: Cook the Noodles and Add Creaminess

Break the 8 sheets Lasagna Noodles into bite-sized pieces directly into the pot. Stir to ensure they’re submerged in the broth. Cook for 10-12 minutes, stirring occasionally, until the noodles are al dente—they should be tender but still have a slight bite.

Stir in the 0.25 cup Heavy Cream and 2 cups Fresh Spinach. Cook for another 2 minutes until the spinach wilts and the soup turns a vibrant green. The cream adds richness, while the spinach brings freshness to balance the dish.

Step 4: Finish with Cheesy Toppings

Ladle the soup into bowls and top each serving with a generous dollop of 1 cup Ricotta Cheese, divided evenly. Sprinkle with 1.5 cups Shredded Mozzarella Cheese and 0.5 cup Parmesan Cheese, allowing the heat of the soup to melt the cheeses slightly.

Let it sit for 1-2 minutes before serving so the cheeses soften into gooey, stretchy strands. Each spoonful should deliver layers of meaty broth, tender noodles, and creamy, melty cheese—just like lasagna, but in a bowl.

Creative Variations of This Recipe

Vegetarian Twist

Swap the meats for 1 lb mushrooms and 1 cup lentils. Sauté cremini mushrooms until browned, then add cooked lentils. The umami from mushrooms mimics the meaty depth beautifully. 🌱

Spicy Kick

Add 1 tsp red pepper flakes with the garlic, and use spicy Italian sausage. For extra heat, stir in 1 diced jalapeño with the onions. The spice cuts through the richness perfectly.

Creamy White Sauce

Replace crushed tomatoes with 2 cups marinara sauce and 1 cup Alfredo sauce. Use chicken broth instead of beef, and add 1 tsp Italian seasoning. The result is a decadent, creamy version.

Gluten-Free Option

Use gluten-free lasagna noodles and ensure your sausage is gluten-free. I’ve had great results with Barilla gluten-free noodles. They hold up well in the broth without turning mushy.

Slow Cooker Method

Brown the meats first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add noodles and spinach in the last 30 minutes to prevent overcooking.

This hands-off approach lets the flavors develop all day. 🔥

Frequently Asked Questions