Soups & Stews
This Wegmans lasagna soup recipe delivers all the comfort of layered lasagna without the fuss of multiple dishes. The secret lies in simmering pasta directly in the broth, creating a rich, hearty soup with tender noodles and melty cheese—plus crispy celery crowns that add a satisfying crunch.
I developed this version after years of testing, balancing traditional lasagna flavors with the convenience of one-pot cooking.
The magic happens when you cook the lasagna noodles directly in the broth, allowing them to absorb all the savory, tomato-based flavors. Adding a layer of cheese halfway through ensures each spoonful delivers that classic lasagna experience.
The crispy celery crowns—tossed in seasoned breadcrumbs—add texture and become the perfect garnish for every bowl. This recipe serves a crowd but scales easily for smaller gatherings.
By the end, you’ll have a soup so satisfying it feels like a hug in a bowl—creamy, cheesy, and packed with layers of flavor. The crispy celery crowns add a restaurant-quality touch that turns a simple weeknight meal into something special.
Ready in under an hour, this lasagna soup is perfect for busy days when you still crave a homemade, comforting dinner.
Serve with garlic bread for dipping or a side salad to balance the richness. Leftovers reheat beautifully, making it an ideal meal prep option. The one-pot method means minimal cleanup, so you can spend more time enjoying the meal and less time at the sink.
Ingredients for wegmans lasagna soup
Pantry staples meet Wegmans' freshest finds for this comforting one-pot wonder.
| Ingredient | Amount | Notes |
|---|---|---|
| Lasagna Noodles 🍝 | 12 oz | Uncooked, broken into 2-inch pieces |
| Celery Stems 🧅 | 4 whole | Cut into 1-inch pieces for crowns |
| Onion 🧅 | 1 medium | Diced, yellow or white |
| Carrots 🥕 | 2 medium | Diced, peeled |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Canned Tomato Sauce 🍅 | 2 cups | San Marzano preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Ricotta Cheese 🧀 | 1 cup | Whole milk, not part-skim |
| Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, low-moisture |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Italian Seasoning 🌿 | 1 tbsp | Or mix dried oregano, basil, thyme |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
The lasagna noodles are the star here—Wegmans' fresh pasta adds that restaurant-quality texture, but regular dried noodles work too. For the crispy celery crowns, look for crisp stalks at the store (avoid the wilted ones). The ricotta and mozzarella should be full-fat—part-skim just doesn't melt as beautifully. I always grab San Marzano tomato sauce from the Italian section at Wegmans if I'm doing a big batch, but any quality canned sauce works. The Parmesan? Freshly grated from a wedge makes all the difference—pre-grated gets clumpy.
No ricotta? Cottage cheese blended smooth gets you close. Short on mozzarella? Provolone or sharp cheddar work in a pinch. The Italian seasoning can be homemade (dried oregano + basil + thyme) if you're feeling fancy. For the celery crowns, skip the breadcrumbs if you're gluten-free—just toss them in olive oil and seasoning. The chicken broth? Low-sodium is key—otherwise you'll need to adjust the salt later. And if you're watching calories, use half-and-half instead of heavy cream—it still tastes creamy.
This soup tastes even better the next day—reheats beautifully in about 5 minutes. Store leftovers in the fridge for 4-5 days, or freeze for 3 months. I always double the celery crowns recipe and freeze half—they're perfect for topping other soups later. The breadcrumbs stay crispy for about 2 days if you make them ahead, so prep those first if you're doing a big batch. Keep the noodles dry until the last minute to prevent sogginess.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because it only calls for dicing onion, celery, and carrots—no julienne, no fancy knife work. Toss those veggies in the pot, add the pre-cooked lasagna noodles (yes, the uncooked kind), and let the broth do the heavy lifting. My hands stay clean, and my soup still tastes like I slaved over it.
- Garlic Bomb Flavor: That first whiff of garlic sizzling in the oil? Chef’s kiss. The recipe uses actual cloves—no powder here—so you get real, punchy depth. The noodles soak up the richness while the carrots and celery add sweetness, balancing it out. Honestly, it’s the kind of soup that makes you go back for seconds without even thinking.
- Meal Prep MVP: Between us, this is my go-to for busy nights. Make a double batch, and you’ve got lunch for three days—just reheat and serve. The noodles hold up perfectly, and the flavors get even better after a night in the fridge. (Yes, even on a Tuesday night, when takeout feels like a fantasy.)
- Budget-Friendly Feast: Lasagna noodles are a steal, and the veggies stretch this soup into a full meal. I’ve fed four people for under $10, and no one complains—especially when I top it with store-bought ricotta and a sprinkle of Parmesan. Frugal? Absolutely. Filling? Even more so.
Step-by-step instructions for Wegmans lasagna soup
This one-pot wonder delivers all the comfort of lasagna with crispy celery crowns on top.
Prep the Celery Crowns and Sauté the Vegetables
First, cut the 4 whole celery stems into 1-inch pieces for the crowns—set these aside. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the diced onion and diced carrots from the ingredients list, cooking for 5 minutes until they soften slightly and begin to color.
Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant. Here's the thing—don't let the garlic burn. It should smell amazing but not bitter. Add 1 tablespoon Italian seasoning, 1.5 teaspoons salt, and 0.5 teaspoon black pepper, stirring to combine. This aromatic base will flavor every spoonful of your soup.
Build the Pasta and Cheese Layers
Pour in the 2 cups canned tomato sauce and 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat to low. Break the 12 oz lasagna noodles into 2-inch pieces (no need to pre-cook them—they'll soften in the soup).
Add the noodles to the pot and stir gently to distribute. Let them simmer for 10 minutes, stirring occasionally, until they begin to soften but aren't fully cooked. Then, fold in the 1 cup ricotta cheese, 1.5 cups mozzarella cheese, and 0.5 cup parmesan cheese, stirring until the cheeses melt into the soup. The mixture should be creamy but not runny—if it looks too thick, add ¼ cup chicken broth to loosen it.
Finish with Cream and Crispy Topping
Stir in the 1 cup heavy cream and let the soup simmer for another 5 minutes on low heat. Taste and adjust seasoning—you might need a pinch more salt or pepper depending on your broth. The soup should be rich, cheesy, and deeply flavorful at this point.
While the soup simmers, preheat your broiler to high. Transfer the reserved celery crowns to a small baking dish and toss them with 2 tablespoons olive oil and 1 tablespoon Italian seasoning. Broil for 3-4 minutes until the edges are deep golden brown and crispy. Watch them closely—they burn fast!
Assemble and Serve
Ladle the warm lasagna soup into bowls, dividing it evenly among the 8 servings. Top each portion generously with the crispy celery crowns and an extra sprinkle of parmesan cheese. The contrast of the warm, creamy soup and the crispy celery is what makes this dish special.
Serve immediately with crusty bread on the side for soaking up every last bit of that cheesy goodness. The noodles will finish cooking in the hot soup, so they'll be perfectly al dente when you take your first spoonful. This one-pot meal is perfect for feeding a crowd or meal prepping for the week!
Pro Tips For Making Wegmans Lasagna Soup
- Sauté the Veggies Long: The Wegmans recipe calls for quick cooking, but I learned the hard way—don’t rush the celery, onion, and carrots. Five minutes of steady sweating over medium heat until the onion’s translucent and the carrots soften makes the whole soup richer. (Yes, even if you’re impatient like me.)
- Break Noodles First: Noodles in soup? They’ll turn to mush if you toss them in whole. Snap the lasagna noodles into 2-inch pieces before adding them to the simmering broth—this guarantees they cook evenly without falling apart. (And no, they won’t taste like pasta. They’ll just hold up.)
- Don’t Skip the Garlic: The recipe lists garlic, but I used to throw in just one minced clove. Now I use three, toasted in the oil until golden—it’s the only way to cut through the tomato-heavy broth. (Your future self will notice the difference.)
- Simmer, Don’t Boil: A rolling boil will turn the noodles into a sad, mushy mess. Keep the soup at a gentle simmer—tiny bubbles, occasional swirls—especially in the last 10 minutes. (This is the thing that matters most for texture.)
Pro cooking tips for perfect results
Noodle Cooking Tricks
Break the 12 oz lasagna noodles into 2-inch pieces before adding them to the soup—this ensures even cooking and prevents clumping. I find that Wegmans' fresh lasagna noodles cook faster than dried, so reduce simmering time to 8-10 minutes instead of the usual 12-15 minutes.
If using dried noodles, add them 2 minutes earlier to avoid overcooking.
For extra flavor, toast the broken noodle pieces in the Dutch oven for 1-2 minutes before adding liquid. This caramelizes the edges slightly, giving your soup a deeper, nuttier taste. Just be careful not to let them brown too much—you want them to soften, not crisp. 🌟
Cheese Melting Secrets
When folding in the cheeses, use low-moisture mozzarella to prevent a watery soup. I like to shred my own cheese using a box grater for finer, more even melting.
For a smoother texture, blend the 1 cup ricotta with ¼ cup chicken broth before adding it to the pot—this prevents lumps and creates a silkier consistency.
If your soup looks too thick after adding cheese, loosen it with ¼ cup warm chicken broth or heavy cream. The goal is a creamy, spoonable texture—not a solid block. Pro tip: Stir in the 1 cup heavy cream off the heat to prevent curdling. 🥛
Crispy Celery Crowns
For perfectly crispy celery crowns, use fresh celery stalks with intact leaves—these add visual appeal and flavor. Toss the cut pieces with 2 tablespoons olive oil and 1 tablespoon Italian seasoning before broiling.
Spread them in a single layer on a baking sheet lined with parchment paper to ensure even browning.
Broil on high heat for 3-4 minutes, flipping halfway through. Watch closely—they go from golden to burnt in seconds! For extra crunch, sprinkle with ¼ cup panko breadcrumbs before broiling. These crowns stay crispy for about 2 days if stored in an airtight container. 🧅
One-Pot Efficiency
Use a 6-quart Dutch oven for this recipe—it’s deep enough to hold all ingredients without boiling over. If your pot is smaller, reduce the broth by ½ cup to prevent spillage. I love using a Lodge enameled Dutch oven because it distributes heat evenly and prevents scorching.
Simmer the soup on low heat to avoid a skin forming on top. If you notice a skin developing, gently stir it down or cover the pot with a lid for 2-3 minutes to steam it off. This keeps the soup smooth and creamy. 🔥
Nutrition facts
Frequently asked questions
Can I use regular lasagna noodles instead of fresh?
Regular dried lasagna noodles work perfectly—just break them into 2-inch pieces and add them 2 minutes earlier to the simmering broth since they take slightly longer to cook. The texture will be slightly firmer but still delicious. For extra flavor, toast the broken noodles in olive oil for 1-2 minutes before adding liquid.
How do I make this soup without heavy cream?
For a lighter version, substitute the 1 cup heavy cream with ½ cup half-and-half or ½ cup whole milk. If you prefer a dairy-free option, use ½ cup full-fat coconut milk (unsweetened) for richness, though the flavor will be slightly different. The soup will still be creamy but with a more neutral taste.
Can I prepare this soup ahead of time?
Yes! This soup actually tastes better the next day—reheat gently on the stove over low heat for 5-10 minutes, stirring occasionally. Store leftovers in the fridge for 4-5 days or freeze for 3 months. The crispy celery crowns can be made 2 days ahead and stored in an airtight container to maintain crunch. Just reheat the crowns in a dry skillet for 1-2 minutes before serving.
What if my soup is too thick after adding cheese?
No problem! If your soup becomes too thick, simply stir in ¼ cup warm chicken broth or heavy cream to loosen it. The goal is a creamy, spoonable consistency—not a solid block. If the cheese separates, stir vigorously over low heat for 1-2 minutes to re-emulsify. For extra smoothness, blend the ricotta with ¼ cup broth before adding it to the pot.
Can I make this gluten-free?
Yes, but you'll need to swap a few ingredients. Use gluten-free lasagna noodles (like brown rice or chickpea-based) and ensure your broth and Italian seasoning are certified gluten-free. For the celery crowns, skip the breadcrumbs and toss the celery in olive oil and seasoning instead. The flavor will still be fantastic—just check all labels for hidden gluten.