Lasagna and Italian wedding soup are two well-loved staples in Italian cuisine. Both offer hearty, comforting flavors that warm the soul and satisfy cravings for something rich and filling. But what if you could blend these two beloved dishes into one delightful creation?
Enter Italian Wedding Lasagna Soup, a harmonious blend of tender pasta, savory meatballs, and classic Italian seasonings simmered in a rich, tomato-based broth. This soup is perfect for those who love the flavors of lasagna but want the convenience of a one-pot meal. In this post, I’ll walk you through everything you need to make this deliciously comforting dish, complete with tips, equipment, and pairing suggestions.
Why You’ll Love This Recipe
- Rich and Hearty: Combines the best of both worlds—meatballs from Italian wedding soup and the cheesy, saucy goodness of lasagna.
- One-Pot Wonder: Everything simmers in one pot, making cleanup a breeze.
- Customizable: Adaptable for various dietary needs and flavor preferences.
- Comforting and Nostalgic: Brings the familiar flavors of traditional Italian dishes to your bowl with a modern twist.
Who Is This Recipe For?
If you’re a fan of Italian flavors, a lover of lasagna, or someone who seeks comfort in a bowl, this recipe is calling your name. It’s perfect for busy weeknights, cozy weekends at home, or when you want to impress guests with minimal effort but maximum flavor. This recipe is also a great way to introduce kids to new flavors in a familiar format, with fun meatballs and pasta in every spoonful.
Ingredients You’ll Need
The Meatballs:
- Ground pork or chicken: 1 lb (or a mix of both for more complex flavors)
- Breadcrumbs: ½ cup (Italian-seasoned recommended)
- Parmesan cheese: ¼ cup, grated
- Egg: 1 large
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, finely chopped
- Salt and black pepper: To taste
The Soup Base:
- Olive oil: 2 tbsp
- Yellow onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Tomato paste: 2 tbsp
- Canned crushed tomatoes: 28 oz can
- Chicken broth: 4 cups
- Dried Italian seasoning: 2 tsp
- Bay leaf: 1
- Salt and black pepper: To taste
For the Lasagna Noodles:
- Lasagna noodles: 8 oz, broken into 2-inch pieces (or substitute with mafaldine or any wide ribbon-like pasta)
For Serving:
- Ricotta cheese: ½ cup
- Mozzarella cheese: 1 cup, shredded
- Fresh basil or parsley: For garnish
- Red pepper flakes: Optional, for those who like a bit of heat
Kitchen Equipment Needed
- Large mixing bowl: For making the meatballs.
- Large Dutch oven or soup pot: Ideal for preparing the soup base.
- Wooden spoon: For stirring the soup.
- Ladle: For serving.
- Knife and cutting board: For chopping vegetables and herbs.
Step-by-Step Directions
1. Make the Meatballs
- Mix the ingredients: In a large bowl, combine the ground pork or chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently with your hands until just combined.
- Form the meatballs: Shape the mixture into small, bite-sized meatballs (about 1 inch in diameter). Set them aside on a baking sheet or plate.
2. Brown the Meatballs
- Heat the oil: In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Brown the meatballs: Working in batches if necessary, brown the meatballs on all sides for about 5 minutes. They do not need to be fully cooked at this stage as they will finish cooking in the soup. Remove from the pot and set aside.
3. Prepare the Soup Base
- Sauté the vegetables: In the same pot, add another tablespoon of olive oil and sauté the onions, carrots, and celery until softened (about 5 minutes). Add the minced garlic and cook for another 1 minute until fragrant.
- Add the tomato paste: Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
- Combine tomatoes and broth: Pour in the crushed tomatoes and chicken broth. Stir well to combine.
- Season: Add the Italian seasoning, bay leaf, and season with salt and black pepper to taste.
4. Simmer and Add the Pasta
- Return the meatballs: Gently place the browned meatballs back into the pot.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
- Add the noodles: Stir in the broken lasagna noodles and cook until they are tender (about 10-12 minutes). Stir occasionally to prevent sticking.
5. Serve and Garnish
- Cheesy topping: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, a generous sprinkle of mozzarella, and fresh basil or parsley.
- Optional heat: Add a pinch of red pepper flakes if desired.
Tips for Perfect Italian Wedding Lasagna Soup
- Meat Variations: Swap out the pork or chicken for ground turkey or a mix of pork and beef for a more classic flavor profile.
- Make-Ahead Option: Form and brown the meatballs in advance and refrigerate or freeze them. They can be added to the soup directly from the freezer—just adjust the cooking time slightly.
- Gluten-Free Swap: Use gluten-free pasta and breadcrumbs for a version suitable for those with gluten sensitivities.
- Vegetarian Option: Replace the meatballs with plant-based meat alternatives or leave them out entirely and add cannellini beans for protein.
- Cheese Lovers: For an extra indulgent twist, stir a handful of grated Parmesan into the soup before serving.
Storage and Reheating
- Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: The soup base (without the noodles) freezes well. Store in a freezer-safe container for up to 3 months. When reheating, cook the noodles fresh and add them to the reheated soup.
- Reheating: Warm the soup on the stovetop over low to medium heat until heated through. Add a splash of broth or water if it thickens too much.
Pairing Suggestions
Pair this hearty soup with a simple side salad dressed with a tangy vinaigrette to cut through the richness. A slice of garlic bread or a crusty baguette is perfect for dipping into the flavorful broth. To drink, opt for a glass of Chianti or a chilled sparkling water with lemon.
FAQs
Can I use a different type of pasta?
Absolutely! While broken lasagna noodles add an authentic touch, any wide, flat pasta like pappardelle or even rotini can be used. Mafaldine is an excellent alternative as well.
How do I prevent the noodles from becoming mushy?
If you anticipate having leftovers, cook the noodles separately and add them to each serving just before eating. This keeps them from soaking up too much broth and becoming mushy.
What can I do if my soup is too thick?
Add a bit more chicken broth or water to thin it out. The pasta will continue to absorb liquid as it sits, so keep some extra broth on hand for reheating.
Can I make this in a slow cooker?
Yes! Brown the meatballs and sauté the vegetables on the stovetop first, then transfer them to the slow cooker with the remaining soup ingredients (except the pasta). Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.
Final Thoughts
This Italian Wedding Lasagna Soup is the ultimate comfort food mashup, perfect for family dinners, entertaining guests, or cozy nights in. With its rich, tomato-based broth, tender meatballs, and melty cheese, every spoonful is packed with hearty Italian flavors. I hope this recipe finds its way to your table soon and becomes a cherished favorite.
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