One-Pot Italian Wedding Lasagna Soup
This comforting Italian Wedding Lasagna Soup fuses two beloved classics—Italian Wedding Soup and Lasagna—into one hearty, cheesy one-pot meal. Mini meatballs simmer in a rich tomato-broth base with pasta, spinach, and a creamy ricotta topping for the ultimate cold-weather comfort food.
Equipment
- Large Dutch oven or soup pot
- Baking sheet
- Small bowl
- Slotted spoon
- Wooden spoon or spatula
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb sweet Italian sausage, casings removed
- 1 large egg, lightly beaten
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp fennel seeds, lightly crushed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup yellow onion, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 6 cups low-sodium chicken broth
- 3 cups marinara sauce (jarred or homemade)
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into 2-inch pieces
- 2 cups fresh baby spinach
- salt and black pepper, to taste
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, gently mix beef, sausage, egg, breadcrumbs, Parmesan, garlic, fennel, salt, and pepper until combined. Do not overmix.
- Roll into 30–35 small meatballs and place on the baking sheet. Bake for 10–12 minutes until browned. Set aside.
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery; sauté for 5–7 minutes until softened.
- Add Italian seasoning and red pepper flakes; cook 30 seconds until fragrant. Pour in chicken broth and marinara sauce. Bring to a boil, then reduce heat to simmer.
- Add broken lasagna noodles and baked meatballs. Simmer for 12–15 minutes, stirring occasionally, until noodles are al dente and meatballs are cooked through.
- Stir in fresh spinach and cook just until wilted. Adjust seasoning with salt and pepper.
- In a small bowl, combine ricotta, mozzarella, and Parmesan cheeses.
- Ladle hot soup into bowls and top each serving with a dollop of ricotta mixture and a sprinkle of fresh basil or parsley. Serve with garlic bread.
Notes
Use quality marinara for the richest flavor. To prevent soggy noodles, cook pasta separately if you plan to store leftovers. Add a splash of cream for extra richness or substitute turkey for a lighter version.