Wegmans Lasagna Soup Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And if you’re like me, Wegmans has probably *ruined* you with their ridiculously good prepared foods. Their Lasagna Soup? *Chef’s kiss*. But trekking to Wegmans every time that craving hits is, well, a whole *thing*. What if I told you we could make something just as gloriously comforting, without leaving your kitchen (or even putting on real pants)? Get ready, my friend, because we’re about to make the most epic, easy peasy, Wegmans-inspired Lasagna Soup ever!

Why This Recipe is Awesome

First off, it’s basically a hug in a bowl, and who doesn’t need more hugs? Secondly, it’s genuinely **idiot-proof**. I made it, and my kitchen is usually reserved for making reservations. Seriously, it’s got all the cheesy, tomato-y, pasta-y goodness of lasagna without the whole “layering and baking for an hour” drama. Plus, cleanup is way easier, which, let’s be real, is half the battle. You get maximum flavor with minimum effort. Win-win-win, if you ask me!

Ingredients You’ll Need

• 1 lb ground beef or Italian sausage: Your choice, boo. Sausage gives it a little extra zing, but beef is classic.
• 1 large onion, chopped: Tears are optional, but usually inevitable.
• 2-3 cloves garlic, minced: Because everything is better with garlic. Don’t fight me on this.
• 1 (28 oz) can crushed tomatoes: The good stuff, please. This is the heart of your soup.
• 1 (15 oz) can tomato sauce: Backing up those crushed tomatoes.
• 4 cups beef or vegetable broth: Liquid gold, sets the soup base.
• 1 tsp dried oregano: A little herb magic.
• 1/2 tsp dried basil: Oregano’s bestie.
• Salt and black pepper to taste: Don’t be shy, season your life!
• 6-8 lasagna noodles, broken into pieces: The key to “lasagna” soup, obviously. Break ’em up good.
• 1/2 cup heavy cream (optional, but highly recommended): For that luxurious, creamy finish. Do it.

For the cheesy topping:

• 1 cup ricotta cheese: Creamy dreaminess.
• 1/2 cup grated Parmesan cheese: Salty goodness.
• 1/4 cup chopped fresh parsley: For fancy green bits.
• 1/2 cup shredded mozzarella cheese: The ultimate melty cheese.

Step-by-Step Instructions

1. Brown the Meat: In a large pot or Dutch oven over medium-high heat, cook your ground beef or sausage until it’s beautifully browned. Make sure to break it up as it cooks. Once done, drain any excess fat like a pro.
2. Sauté the Aromatics: Toss in your chopped onion and cook until it’s softened and smelling amazing, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Don’t let it burn, okay? **Burnt garlic is a tragedy.**
3. Build the Base: Pour in the crushed tomatoes, tomato sauce, and broth. Stir in the oregano, basil, salt, and pepper. Bring it all to a gentle simmer, then reduce the heat to low, cover, and let it hang out for at least 15-20 minutes. This lets the flavors get to know each other.
4. Add the Noodles: Uncover the pot, crank the heat back up to medium, and carefully add your broken lasagna noodles. Cook for about 8-10 minutes, or until the noodles are al dente. Keep an eye on them and stir occasionally so they don’t stick to the bottom or each other.
5. Cream It Up (If You Dare): If you’re going for that extra creamy vibe (and you totally should), stir in the heavy cream now. Let it warm through for a minute or two.
6. Make the Cheesy Topping: While the soup simmers, in a small bowl, mix together the ricotta cheese, Parmesan, and fresh parsley. Set it aside for glory.
7. Serve It Up: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of shredded mozzarella. The residual heat from the soup will make that mozzarella nice and melty.
8. Devour: Grab a spoon and go to town! Maybe serve with some crusty bread for dipping, if you’re feeling extra fancy.

Common Mistakes to Avoid

• **Not draining the fat:** Seriously, your soup will be greasy. Nobody wants greasy soup. Don’t be that person.
• **Overcooking the noodles:** Mushy noodles are a sad, sad sight. **Keep an eye on them!** They should still have a little bite.
• **Skimping on seasoning:** Taste as you go, my friend! A pinch more salt or pepper can make all the difference. Don’t be afraid to adjust.
• **Forgetting the cheese topping:** This isn’t just a garnish; it’s the *soul* of the lasagna experience. Without it, it’s just… pasta soup. Don’t deny yourself this joy.

Alternatives & Substitutions

• **Meatless Monday?** Ditch the ground meat and use a plant-based crumble, or load up on mushrooms and zucchini for a hearty veggie version. Still delicious, I promise!
• **Different Pasta?** No lasagna noodles? No problem! Use rotini, penne, or even broken spaghetti. It’ll still be soup, just maybe “lasagna-inspired” soup.
• **Spice It Up!** A pinch of red pepper flakes with the garlic can add a nice little kick if you like things feisty.
• **Ricotta-phobe?** If ricotta isn’t your jam, you can just do a combo of mozzarella and Parmesan for the topping, or even a dollop of cream cheese stirred into the hot soup for creaminess. **But IMO, the ricotta mix is perfection.**

FAQ (Frequently Asked Questions)

• **Can I make this ahead of time?** Absolutely! The soup base is great made a day or two in advance. **Just hold off on adding the noodles until you’re ready to reheat and serve**, otherwise, they’ll soak up all the liquid and get mushy.
• **What if my soup is too thick?** Easy fix! Just add a little more broth or even water until it reaches your desired consistency. Your call!
• **Can I freeze this soup?** Yes, but again, **freeze the base *before* adding the noodles**. Thaw, reheat, add fresh noodles, and proceed with the cheesy topping. Trust me on this.
• **My kids hate chunks of onion. Help!** Blend the cooked onions and garlic with a bit of the broth before adding the rest of the ingredients. They’ll never know. **Sneaky parenting for the win!**
• **Is it *really* like Wegmans’ version?** Okay, it’s a homemade interpretation, but it hits all the right notes: savory, cheesy, comforting, and seriously satisfying. You might even like it better, **FYI**!
• **Do I have to use fresh parsley?** No, you *don’t have to*, but it adds a lovely freshness and pop of color that dried parsley just can’t replicate. Give it a shot!

Final Thoughts

Alright, my culinary compadre, you’ve officially got the power to whip up a bowl of pure, unadulterated comfort whenever the mood strikes. No fancy techniques, no hours slaving over a hot stove, just deliciousness in a bowl. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make this. You won’t regret it.