Can You Freeze Italian Wedding Lasagna Soup?

Absolutely! Italian Wedding Lasagna Soup is perfect for meal prepping or saving leftovers for later. However, there’s one golden rule: don’t freeze it with the noodles . Here’s why: the noodles will soak up all the broth, leaving you with a mushy mess—not exactly the comforting dish we’re aiming for. Instead, freeze the broth and meatballs separately. When you’re ready to eat, just cook some fresh pasta to toss in. Trust me, the texture will be so much better, and it’s worth the extra step.

What Makes This the Best Italian Wedding Soup with Lasagna Noodles?

This soup stands out because it combines two classics— Italian Wedding Soup and lasagna—into one incredible dish. The tender meatballs, rich tomato broth, and cheesy finish create a flavor bomb that’s comforting yet exciting. The addition of lasagna noodles (or their substitutes) gives it that hearty, layered feel that’s impossible to resist.

Still, Have Questions?

Got more questions about Italian Wedding Lasagna Soup ? Drop them in the comments below or shoot me a message—I’d love to help! Whether it’s about substitutions, meal prepping, or adding your twist, I’m here to make sure your soup is a total hit.

Easy Italian Wedding Lasagna Soup Recipe for Weeknight Delights

Ingredients

Scale

For the Meatballs:

½ lb ground beef
½ lb ground pork
1 egg, lightly beaten
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp Italian seasoning
Pinch of salt and pepper

For the Soup Base:

1 tbsp olive oil
1 medium onion, finely diced
2 carrots, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
4 cups chicken broth
1 tsp dried basil
½ tsp red pepper flakes (optional)

For the Pasta & Cheese:

8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan
Fresh parsley for garnish

Instructions

Prepare the Meatballs: In a mixing bowl, combine ground beef, pork, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently and roll into small meatballs.
Cook the Meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove and set aside.
Sauté the Vegetables: In the same pot, sauté the onions, carrots, and garlic until softened. Stir in tomato paste and cook for 1-2 minutes.
Build the Broth: Add crushed tomatoes, chicken broth, basil, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
Cook the Pasta: Add broken lasagna noodles to the soup and simmer until al dente. Stir occasionally to prevent sticking.
Incorporate the Cheese & Meatballs: Return meatballs to the pot and gently stir in ricotta and mozzarella cheese until melted and creamy.
Serve & Garnish: Ladle into bowls and garnish with fresh parsley and extra Parmesan. Enjoy!

Notes

Make-Ahead Tip: Meatballs can be prepared and frozen in advance. Add them directly to the simmering soup when ready to cook.
Texture Tip: Cook the noodles separately if planning to store leftovers to prevent them from getting too soft.
Spicy Variation: Add more red pepper flakes or a drizzle of chili oil for an extra kick.

Author: Anna Gomez
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: Per Serving
Calories: 380
Sugar: 6g
Sodium: 780mg
Fat: 15g
Carbohydrates: 30g
Fiber: 6g
Protein: 23g
Cholesterol: 55mg

Keywords: lasagna soup, Italian wedding soup, comfort food, easy soup recipe, meatball soup, lasagna noodles, cheesy soup, Italian soup, winter soup, hearty soup, one-pot meal, tomato basil soup, mozzarella soup