Imagine taking the savory, herby mini meatballs and vegetable base of Italian Wedding Soup and melding it with the rich, tomato-y sauce and layered cheese toppings of Lasagna. The result is this incredible one-pot Italian wedding lasagna soup—a hearty, comforting fusion that combines two beloved classics into one deeply satisfying bowl.
This soup is designed to deliver maximum flavor with minimal fuss. We use a combination of meats for tender, flavorful meatballs, build a rich tomato broth right in the pot, and top each serving with a creamy ricotta-mozzarella blend. It’s the ultimate winter comfort food, perfect for family dinners or entertaining, offering a rich, meaty, and wonderfully cheesy meal all in one spoonful.
Why You’ll Love This Recipe
- Ultimate Fusion Flavor: Combines the fragrant herb profile of wedding soup with the hearty tomato richness of lasagna.
- Homemade Meatballs: Mini meatballs (made from a beef and sausage blend) add deep flavor and tender texture to every bite.
- One-Pot Method: The entire soup base comes together in one large pot, drastically cutting down on cleanup time.
- Customizable Cheese Topping: The creamy ricotta-mozzarella blend added at the end perfectly mimics the cheese layers of traditional lasagna.
- Hearty and Filling: This soup is packed with protein, vegetables, and pasta, making it a complete meal on its own.
Ingredients
For the Mini Meatballs
- 1/2 lb (225 g) lean ground beef
- 1/2 lb (225 g) sweet Italian sausage, casings removed
- 1 large egg, lightly beaten
- 1/2 cup (40 g) Italian seasoned breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp fennel seeds, lightly crushed
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Soup Base
- 1 tbsp (15 ml) olive oil
- 1/2 cup (75 g) yellow onion, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 6 cups (1.4 L) low-sodium chicken broth
- 3 cups (710 ml) marinara sauce (your favorite jarred brand)
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 8 uncooked lasagna noodles, broken into 2-inch (5 cm) pieces
- 2 cups (60 g) fresh baby spinach
- Salt and black pepper, to taste
For the Ricotta Topping
- 1 cup (240 g) whole milk ricotta cheese
- 1/2 cup (55 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
Equipment
- Large Dutch oven or soup pot (at least 6-quart capacity)
- Baking sheet (for meatballs)
- Small bowl (for cheese topping)
- Slotted spoon
Step-by-Step Instructions
1. Prepare and Cook the Meatballs
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Meatballs: In a large bowl, gently combine the ground beef, sausage, beaten egg, breadcrumbs, Parmesan, garlic, fennel seeds, salt, and pepper. Do not overmix the meat, as it can make the meatballs tough.
- Roll and Bake: Roll the mixture into about 30–35 small (3/4-inch or 2 cm) meatballs. Place them on the prepared baking sheet. Bake for 10–12 minutes, or until lightly browned and set. Remove and set aside. (They will finish cooking in the soup).
2. Build the Soup Base
- Sauté Mirepoix: In the Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, carrot, and celery. Cook for 5–7 minutes until the vegetables are softened and the onion is translucent.
- Build Broth: Stir in the Italian seasoning and red pepper flakes and cook for 30 seconds until fragrant. Pour in the chicken broth and marinara sauce. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Simmer and Finish
- Cook Pasta and Meatballs: Add the broken lasagna noodles and the baked meatballs to the simmering soup. Cook, stirring occasionally to prevent the pasta from sticking, for 12–15 minutes, or until the noodles are al dente.
- Add Greens: Remove the pot from the heat. Stir in the fresh baby spinach until it has fully wilted (about 1 minute). Taste the soup and adjust the seasoning with salt and pepper if needed.
- Prep Topping: While the soup simmers, combine the ricotta cheese, shredded mozzarella, and Parmesan cheese in a small bowl.
- Serve: Ladle the hot soup into bowls. Top each serving with a large dollop of the ricotta cheese mixture and a sprinkle of fresh basil or parsley. Serve immediately.
Substitutions and Variations
- Pasta: If you don’t have lasagna noodles, substitute them with 1 cup (225 g) of another small, sturdy pasta like mafalda, ziti, or cavatappi. The cooking time may be shorter.
- Meat: For a simpler or lower-fat option, use 1 lb (450 g) of ground turkey or lean ground beef and season it heavily with 1 teaspoon of Italian seasoning.
- Creamy Broth: For an extra luxurious texture, stir in 1/2 cup (120 ml) of heavy cream at the very end when you add the spinach.
- Spice: Add a pinch of nutmeg to the ricotta topping to enhance the sweet-savory balance.
Pro Tips and Common Mistakes to Avoid
- Don’t Overwork the Meat: When mixing the meatball ingredients, use your hands and mix only until the ingredients are just combined. Overworking the meat will result in tough, dense meatballs.
- Cook Pasta Separately for Leftovers: The pasta in this soup will absorb all the liquid as it sits. If you plan on having leftovers, cook the lasagna noodles in a separate pot of water and add them directly to the serving bowls just before ladling the hot soup on top.
- Sear the Meatballs (Optional): While baking is easiest, searing the meatballs in the pot before adding the vegetables creates extra browned bits (fond) which adds tremendous depth to the broth.
- Use Quality Marinara: Since jarred marinara forms the bulk of the flavor, use a brand you love for the best tasting soup.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can make the soup base (everything except the noodles and ricotta topping) up to 3 days in advance. Cook the meatballs and store them separately. When ready to serve, reheat the soup, add the noodles, and simmer until the noodles are tender.
- Storage (Leftovers): Store leftover soup without the noodles in the refrigerator for up to 4 days. If the noodles are already in the soup, the leftovers will be very thick and more like a casserole, but still edible.
- Freezing: The soup base and meatballs freeze exceptionally well. Freeze for up to 3 months. Thaw overnight, reheat, and cook fresh noodles just before serving.
- Reheating: Reheat the soup gently on the stovetop. If the leftovers are too thick, stir in a splash of chicken broth to return it to a soup consistency.
Serving Suggestions
Serve this hearty soup with warm garlic bread or thick slices of sourdough for dipping. A light, fresh side salad is also a great counterpoint to the rich, creamy flavor.
Approximate Nutrition
- Yields: 8 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 480 kcal
- Protein: 35 g
- Fat: 20 g
- Carbohydrates: 38 g
Note: These are approximations and can vary based on the specific brand of sauce and the fat content of the cheese used.
FAQs
Q: Can I use different pasta shapes?
A: Yes. If you prefer a smaller pasta, use a sturdy shape like cavatappi, rotini, or small shells. The cooking time will be shorter (around 8–10 minutes).
Q: Why do I bake the meatballs instead of browning them in the pot?
A: Baking is easier and cleaner! It cooks all the meatballs at once, ensures they stay perfectly round, and prevents them from breaking apart in the soup as they finish cooking.
Q: What if I don’t have a Parmesan rind for the soup?
A: The Parmesan rind adds an optional but fantastic layer of savory depth (umami). If you don’t have a rind, you can simply skip it, or add an extra pinch of salt and Parmesan cheese to the broth.
Q: Why did my meatballs sink to the bottom?
A: Meatballs sink because they are denser than the liquid. Baking them briefly first (step 1) helps them hold their shape and density, but they will naturally stay toward the bottom of the pot.
Q: Can I make this with just ground beef?
A: Yes, you can. Substitute the Italian sausage with ground beef, but add an extra 1/2 teaspoon of fennel seeds and a pinch of red pepper flakes to the meatball mixture to mimic the flavor of Italian sausage.
