Food Recipes Soups Italian Wedding Lasagna Soup 4.8 (10) 8 Reviews Fennel seed-infused meatballs, baby spinach, and broken lasagna noodles come together in a creamy and cozy soup. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Food & Wine's Editorial Guidelines Published on September 3, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Active Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings: 8 Jump to recipe Italian wedding soup meets a white lasagna in this creamy and cozy bowl. Fennel seeds, dried basil, and Parmesan cheese boost the flavor in the tender beef and Italian sausage meatballs. Then the soup draws even more flavor from the searing of the meatballs and the browning of the vegetables in the drippings. The white wine offers a brightness and balance to the broth before broken lasagna noodles and baby spinach bulk up the soup for a filling meal. The last splash of cream and dollop of ricotta adds richness — don’t skip it! This soup is as hearty and flavorful as our Italian Wedding Risotto. Serve it with crusty bread for mopping up all the last bits. Frequently Asked Questions What is lasagna soup? Lasagna soup is a riff on classic layered lasagna. Instead of layering the noodles, tomato sauce, cheese, and ground beef, the ingredients are made into a brothy soup with the same flavors. Why is it called Italian wedding soup? The term wedding soup actually comes from a poor translation of the minestra maritata (‘married soup’). The “married soup” is meant to signify the coming together of the ingredients for a delicious soup. Notes from the Food & Wine Test Kitchen Be sure to have a light touch when mixing the meatballs — overworking the meat mixture will cause the meatballs to be dense and chewy. Make ahead The meatballs can be mixed and refrigerated up to one day ahead of time or frozen for up to a month. The soup keeps well in the fridge for three days, just be sure to reheat gently because of the cream. Cook Mode (Keep screen awake) Ingredients Meatballs 8 ounces ground chuck (preferably 80/20) 8 ounces bulk sweet Italian pork sausage 1 small yellow onion, finely grated on smallest holes of a box grater (about 1/3 cup) 1 ounce Parmesan cheese, finely grated (about 1/4 cup) 1 large egg, beaten 1 large garlic clove, grated 1/2 cup Italian-seasoned breadcrumbs 1 1/2 teaspoons dried basil 1 teaspoon fennel seeds, lightly crushed 1 teaspoon kosher salt 1/2 teaspoon black pepper Soup 3 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped (about 1 cup) 1 large carrot, peeled and chopped (about 1 cup) 1 celery stalk, chopped (about 1/2 cup) 1 tablespoon dried Italian seasoning 1/2 cup dry white wine 6 cups lower-sodium chicken broth 1 teaspoon kosher salt 8 ounces uncooked lasagna noodles, broken into 2-inch pieces (about 3 cups) 4 cups baby spinach (5 ounces) 1/3 cup finely grated Parmesan cheese, plus more for garnish 1 cup heavy whipping cream Shredded mozzarella cheese, whole-milk ricotta cheese, and chopped fresh basil, for serving Directions Prepare the meatballs Using your hands, gently stir together ground chuck, sausage, onion, Parmesan, egg, garlic, breadcrumbs, dried basil, fennel seeds, salt, and pepper in a large bowl, being careful not to overwork. Divide mixture into about 24 (1-ounce) portions (about 2 tablespoons each), and roll into 1-inch balls. Place in an even layer on a baking sheet; set aside. Prepare the soup Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add half of Meatballs in an even layer; cook, turning as needed, until lightly browned on all sides, about 4 minutes per batch. Transfer to a baking sheet using a slotted spoon. Add onion, carrot, and celery to remaining oil in the Dutch oven; cook over medium-high, stirring occasionally, until softened and beginning to brown, 5 to 8 minutes. Add Italian seasoning, and cook, stirring constantly, until fragrant, about 30 seconds. Add white wine; cook, using a wooden spoon to scrape browned bits from bottom of Dutch oven, until reduced slightly, about 1 minute. Stir in broth and salt; bring to a boil over medium-high, stirring occasionally. Reduce heat to medium, and stir in broken lasagna noodles and seared Meatballs; cook, stirring occasionally, until noodles are tender and a thermometer inserted into Meatballs registers at least 160°F, 12 to 15 minutes. Stir in spinach, Parmesan, and cream; cook, stirring constantly, until spinach is wilted, about 1 minute. Ladle into bowls; garnish with mozzarella, ricotta, basil, and additional Parmesan. Rate It Print