Soups & Stews
This Wegmans lasagna soup recipe transforms the classic layered comfort of lasagna into a hearty one-pot meal that’s perfect for busy weeknights. The secret lies in balancing rich tomato sauce, creamy ricotta, and melted mozzarella—just like your favorite Italian restaurant, but with Wegmans-quality ingredients you can trust.
I’ve perfected the technique to ensure every spoonful delivers that satisfying mix of textures: tender noodles, velvety cheese, and a deep, savory broth that pulls it all together.
The beauty of this recipe is its simplicity—no complicated layering required. Instead, we build flavor by sautéing onions and garlic until fragrant, then simmering them with crushed tomatoes and herbs to create a robust base.
The real magic happens when we fold in Wegmans ricotta cheese and shredded mozzarella, letting them melt into a luscious, cheesy finish. The result? A soup so rich and comforting, it feels like a hug in a bowl, yet still light enough for a weeknight dinner.
What sets this apart is the textural contrast—al dente lasagna noodles hold their shape while absorbing the creamy sauce, and the cheese stretches into delicate strands with every bite. It’s the kind of dish that disappears quickly, leaving your kitchen smelling like a cozy Italian trattoria.
Serve it with a side of crusty garlic bread or a simple green salad to round out the meal, and you’ll have everyone asking for seconds.
Ready in under an hour and packed with Wegmans-quality ingredients, this lasagna soup is the ultimate comfort food—elegant enough for company but easy enough for a weeknight. The best part? It reheats beautifully, making it a perfect make-ahead option for meal prep. Let’s get cooking!
Ingredients for wegmans lasagna soup
Sixteen ingredients, Wegmans-quality flavor—this lasagna soup delivers restaurant-style comfort in one bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Wegmans Lasagna Noodles 🍝 | 12 oz | Uncooked, broken into 2-inch pieces |
| Wegmans Ricotta Cheese 🧀 | 1 ½ cups | Full-fat for creaminess |
| Shredded Mozzarella Cheese 🧀 | 3 cups | Part-skim or whole milk preferred |
| Crushed Tomatoes (28 oz can) 🍅 | 1 can | San Marzano preferred for sweetness |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Dry Red Wine 🍷 | ½ cup | Bold Cabernet or Chianti |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Dried Oregano 🍃 | 1 tsp | Italian preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing |
The cheese is where this soup shines. Wegmans ricotta has that perfect balance of creaminess without being too heavy, and their part-skim mozzarella melts beautifully into those signature strands. If you're not near a Wegmans, Whole Foods or Trader Joe's carry excellent alternatives—just look for full-fat ricotta and avoid pre-shredded mozzarella (it gets gummy). The crushed tomatoes? San Marzano is ideal, but Wegmans' own brand works perfectly. For the wine, any bold red will do—Cabernet, Chianti, or even a dry Zinfandel. The key is letting it reduce into the base for that deep, savory flavor.
No ricotta? Cottage cheese blended with a splash of cream works in a pinch, though it won't be as smooth. Short on mozzarella? Parmesan or provolone adds great flavor, but the texture won't be identical. The lasagna noodles must be broken into pieces—2-inch chunks work perfectly, but don't skip cooking them first (they need to be al dente). Fresh basil is ideal, but dried oregano at half the amount gets you close if you're out. Pro tip: Toast the oregano in the olive oil for 10 seconds before adding to the pot—it intensifies the flavor instantly.
This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I always double the batch—leftovers make amazing lunches or a quick dinner when I'm running late. The noodles absorb the sauce beautifully, so if you're meal prepping, reheat with a splash of broth or water to keep it from drying out. Garnish with extra basil and a crack of black pepper right before serving—that's the secret to restaurant-quality presentation.
Why You'll Love This Recipe
- Here’s what sold me: this soup begs to be made in bulk. The flavors deepen overnight, and reheating it? A microwave hug for lazy mornings. My freezer’s full of portions because it’s that good.
- No Boil, No Fuss: I swear by this—just toss those uncooked Wegmans lasagna noodles right into the simmering sauce. No pre-boiling, no waiting, no stress. The noodles soften perfectly while the ricotta and mozzarella melt into that creamy, cheesy blanket.
- Creamy Cheese Hug: Between us, the ricotta and heavy cream combo is chef’s kiss—smooth, velvety, and just rich enough to make you close your eyes. That first spoonful? Pure satisfaction, no matter how tired I am.
- Leftover Goldmine: Here’s what sold me: this soup begs to be made in bulk. The flavors deepen overnight, and reheating it? A microwave hug for lazy mornings. My freezer’s full of portions because it’s that good.
Step-by-step instructions for Wegmans lasagna soup
Transform classic lasagna into a comforting one-pot wonder with this cheesy, layered delight.
Sauté Aromatics Until Deeply Fragrant
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1 whole yellow onion, diced, and cook for 5 minutes until softened and translucent. Stir in the 4 cloves garlic cloves, minced, and cook for another 30 seconds until fragrant—you should smell that rich, toasty garlic aroma.
Here's the thing—don't let the garlic burn. It happens fast, and once it does, the flavor turns bitter. Keep the heat at medium and stir constantly. The onions should be golden around the edges by the time you add the garlic, signaling they're ready for the next step.
Build the Rich Tomato-Wine Base
Pour in the 0.5 cup dry red wine and scrape up any browned bits from the bottom of the pot. This deglazing step captures all the flavor you've built so far. Let the wine simmer for 3-4 minutes until it reduces by half and the alcohol cooks off—you'll notice the aroma becomes more concentrated and less sharp.
Add the 1 can crushed tomatoes, 1 teaspoon dried oregano, 0.5 teaspoon ground black pepper, and 1.5 teaspoons kosher salt. Stir well to combine, then pour in the 4 cups chicken broth. Bring the mixture to a gentle simmer and let it cook uncovered for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. This step is where the soup's depth of flavor begins to develop.
Cook the Lasagna Noodles Until Al Dente
Break the 12 oz Wegmans lasagna noodles into 2-inch pieces (if they aren't already pre-cut). Add them to the simmering broth mixture and stir gently to submerge. Cook for 8-10 minutes, stirring occasionally, until the noodles are al dente—they should still have a slight bite but be tender when pierced with a fork. The soup should have a thick, hearty consistency at this point.
Real talk: Don't overcook the noodles. They'll finish cooking in the oven, and you want them to hold their shape in the final dish. If they're fully cooked now, they'll turn mushy and lose their texture. Taste one piece to check—it should be tender but still offer a slight resistance.
Layer and Bake for Maximum Cheesy Goodness
Reduce the heat to low and stir in the 1.5 cups Wegmans ricotta cheese and 1 cup heavy cream. Let the mixture simmer gently for 2 minutes until the ricotta is fully incorporated and the cream is warmed through—you'll see the soup become luxuriously thick and velvety. Remove from heat and stir in the 0.25 cup fresh basil leaves, chopped.
Transfer the soup to a 9x13-inch baking dish and top with the 3 cups shredded mozzarella cheese. Here's where it gets fun—sprinkle the mozzarella evenly over the top, creating a beautiful, melty blanket. Preheat your oven to 375°F while you prepare the next step.
Bake Until Bubbly and Golden
Bake the lasagna soup uncovered for 20-25 minutes until the cheese is deep golden brown and bubbling vigorously. The edges should be crispy, and the cheese should pull away slightly from the sides of the dish. This is the moment that matters: the cheese should be fully melted and create that irresistible, stretchy pull when you serve it.
Let the soup rest for 5 minutes before serving—this allows the layers to set slightly and makes it easier to scoop. The result is a rich, cheesy soup with all the comforting flavors of lasagna, but in a single, easy-to-eat bowl. Serve with crusty bread to soak up every last drop of that creamy goodness.
Pro Tips For Making Wegmans Lasagna Soup
- Simmer the Noodles First: Break the Wegmans lasagna noodles into 2-inch pieces before adding them to the pot—this prevents clumping and ensures even cooking. I used to toss them in whole, and half the batch always ended up undercooked or mushy.
- Drain Ricotta Properly: Squeeze the Wegmans ricotta through a fine-mesh strainer to remove excess water before mixing it into the soup—it keeps the texture creamy instead of watery. Skipping this step turns your soup into a sad, thin mess.
- Salt the Tomatoes Early: Add 1 teaspoon of salt to the crushed tomatoes while they simmer, not after—the acidity needs time to mellow out. I learned this the hard way when my soup tasted harsh and metallic.
- Stir in Heavy Cream Last: Temper the heavy cream by mixing in just a ladleful at a time while the soup is still hot, then finish with the rest off the heat—this prevents curdling. Pouring it all in at once turns your creamy soup into a lumpy disaster.
Storing and reheating this wegmans lasagna soup
Fridge Storage Tips
Let your lasagna soup cool completely before transferring it to an airtight container—I use glass Pyrex with snap-on lids for best results. Store it in the fridge at 40°F or below for up to 5 days.
The flavors actually deepen overnight as the spices meld together, making leftovers even more delicious. Honestly, I always make a double batch just so I have leftovers for lunches! 💛
Freezer Magic
For longer storage, freeze portions in quart-sized freezer bags or airtight containers, leaving 1 inch of headspace for expansion. This soup keeps its quality for up to 3 months in the freezer.
When reheating frozen soup, thaw it overnight in the fridge first—this prevents uneven heating and keeps the noodles from turning mushy. I swear by this method for busy weeknights!
Stovetop Reheating
My preferred method is stovetop reheating because it maintains the best texture. Pour the soup into a heavy-bottomed pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. Add 2-3 tablespoons of water or chicken broth if it looks too thick—this prevents the cheese from separating.
Taste and adjust seasonings after reheating, as flavors can concentrate during storage. 🔥
Microwave Shortcut
For quick reheating, transfer individual portions to microwave-safe bowls and cover with a damp paper towel. Heat on medium power (70%) for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F.
This gentle approach prevents the cheese from becoming rubbery. I often use this method when I'm in a rush but still want that restaurant-quality taste.
Oven Refresh
Give your soup an oven refresh for extra cheesiness. Transfer it to an oven-safe dish, cover with foil, and bake at 350°F for 15 minutes. Uncover and broil for 2-3 minutes to create a golden, bubbly top.
This technique works wonders for making reheated soup feel fresh again—perfect for when you're craving that homemade taste without starting from scratch. ✨
Garnish Like a Pro
Before serving, garnish with fresh basil leaves and a crack of black pepper to elevate the presentation. A drizzle of extra-virgin olive oil adds richness, while a sprinkle of grated Parmesan brings extra depth.
These finishing touches make your reheated soup feel like a special meal, not just leftovers. Trust me, it makes all the difference! 💫
Nutrition facts
Frequently asked questions
Can I make this lasagna soup without baking it?
For a stovetop version, skip the baking step and instead stir in the ricotta and heavy cream at the end, then let the soup simmer gently for 5-7 minutes until the cheese melts completely. Top with mozzarella and cover the pot for 3-5 minutes to melt the cheese. The texture will be creamier but still packed with flavor—just like a cheesy tomato noodle soup!
What's the best way to substitute Wegmans ricotta?
If you can't find Wegmans ricotta, look for full-fat ricotta from other brands like Whole Foods or Trader Joe's. For a quick substitute, blend 1 cup cottage cheese with 2 tablespoons heavy cream until smooth. The texture won't be identical, but it'll still add creaminess. Avoid low-fat ricotta—it won't melt as beautifully and can make the soup gummy.
How do I prevent the noodles from getting mushy?
Cook the lasagna noodles just until al dente—they'll finish cooking in the oven. For extra structure, break them into 2-inch pieces and cook them in the broth for only 6-8 minutes instead of the full 8-10 minutes. The key is not to overcook them initially. Also, avoid stirring the soup too much after adding the cheese—let it set for 5 minutes before serving.
Can I add meat to this recipe?
Yes! For a heartier version, brown 1 pound Italian sausage or ground beef with the onions, then drain the fat before adding the wine. You can also stir in 1 cup cooked diced chicken or 12 oz chopped bacon at the end. Just adjust the seasoning—meat adds saltiness, so you may need less salt. The soup will be even more satisfying and perfect for cold nights!
Why did my cheese separate after reheating?
Cheese separation happens when the soup gets too hot too fast, causing the fat in the cheese to rise. To fix it, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 2 minutes. For prevention, reheat on low heat and add 2-3 tablespoons broth or water to thin the soup slightly. The gentle heat keeps the cheese emulsified.