Best 9 Wedding Soup Lasagna Recipes

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Indulge in a culinary masterpiece that seamlessly blends the comforting flavors of wedding soup and the classic indulgence of lasagna. This unique dish, known as Wedding Soup Lasagna, is a symphony of savory ingredients, featuring tender meatballs, hearty vegetables, and a rich, flavorful broth, all harmoniously layered between delicate sheets of pasta. As you delve into this delectable creation, each bite unveils a symphony of textures and tastes, leaving you craving more. Whether you're hosting a special occasion dinner or simply seeking a cozy and heartwarming meal, this Wedding Soup Lasagna is sure to impress and delight your taste buds.

This comprehensive article presents not just one, but three enticing variations of Wedding Soup Lasagna, each with its unique twist on this culinary delight. The classic Wedding Soup Lasagna recipe forms the foundation of this culinary journey, offering a traditional and flavorful experience. For those seeking a vegetarian alternative, the Vegetarian Wedding Soup Lasagna provides a satisfying and wholesome option, packed with an array of colorful vegetables. And for those with a penchant for bold and spicy flavors, the Spicy Wedding Soup Lasagna tantalizes the palate with a blend of zesty herbs and chili peppers.

Prepare to embark on a culinary adventure as we unveil the secrets to crafting this extraordinary dish. Detailed instructions, helpful tips, and a comprehensive list of ingredients ensure that you can recreate these delectable lasagnas in the comfort of your own kitchen. Each recipe is meticulously explained, guiding you through the process of preparing the flavorful broth, crafting tender meatballs, and layering the lasagna to perfection.

So, gather your loved ones, set the table, and prepare to indulge in the ultimate comfort food experience. Whether you choose the classic, vegetarian, or spicy variation, this Wedding Soup Lasagna promises to warm your heart and satisfy your soul. Let's embark on this culinary journey together and discover the magic of flavors that await.

Let's cook with our recipes!

LASAGNA SOUP



Lasagna Soup image

Lasagna is a go-to recipe in the ol' Drummond family, and there's nothing on earth that can top it. Unless, of course, you turn our go-to lasagna into a piping hot soup. It's a new favorite around here! Try it . . . just once. You'll see why.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 22

12 uncooked lasagna noodles
1/4 cup olive oil
1 yellow onion, halved and sliced
4 garlic cloves, minced
1 sprig oregano, minced
2 sprigs thyme, minced
1 pound ground beef
1 pound pork sausage, casing removed
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons tomato paste
3/4 cup white wine or stock
One 14.5-ounce can whole tomatoes with juice
4 cups (1 quart) vegetable or chicken stock
1 tablespoon chopped parsley, plus more for serving
1/2 cup heavy cream
1 cup whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced parsley
1 tablespoon minced basil, plus some torn leaves for garnish
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
  • In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion,
  • garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
  • Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
  • And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain
  • off at least half of the grease.
  • Add the tomato paste . . .
  • And stir to combine. Let the tomato paste cook for 1 minute.
  • Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little
  • bits.
  • Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
  • Add the stock and stir it in . . .
  • Then add the parsley.
  • Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust
  • the salt and pepper as needed.
  • Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
  • Pour in the cream and stir to combine.
  • Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
  • Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley,
  • basil, salt, and pepper . . .
  • And stir until combined.
  • Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!

LASAGNA SOUP



Lasagna Soup image

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Provided by Jaclyn

Categories     Soup

Time 50m

Number Of Ingredients 18

2 Tbsp olive oil, (divided)
1 lb lean ground beef
1 large yellow onion, (diced (1 3/4 cups))
5 garlic cloves, (to taste, minced*)
4 1/2 cups low-sodium chicken broth, (then more to thin as desired)
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil**
3/4 tsp dried oregano
1/2 tsp dried rosemary, (crushed)
1/2 tsp dried thyme
Salt and freshly ground black pepper, (to taste)
8 lasagna noodles, (broken into bite size pieces (6.5 oz)***)
1 1/4 cups (5 oz) shredded mozzarella cheese
1/2 cup (2 oz) finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, (plus more for garnish)

Steps:

  • Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
  • Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
  • Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
  • Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
  • Meanwhile, prepare lasagna noodles according to directions listed on package.
  • In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
  • Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
  • Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Nutrition Facts : Calories 546 kcal, Carbohydrate 41 g, Protein 38 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 649 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

THE BEST ITALIAN WEDDING SOUP



The Best Italian Wedding Soup image

We tried all-sausage meatballs but found them heavy and dense - adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 22

3 sprigs thyme
2 bay leaves
2 sprigs oregano
1 teaspoon black peppercorns
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmesan, plus more for serving
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1 large egg, beaten
4 cloves garlic, finely grated
3/4 pound ground pork
3/4 pound sweet Italian sausage, casings removed and meat broken up
2 tablespoons olive oil
1 yellow onion, diced
3 stalks celery, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
2 large bone-in, skin-on chicken breasts
1/2 cup white wine
1 cup uncooked ditalini pasta
1/2 head escarole, torn into 2-inch pieces (about 7 cups)
1/4 cup flat-leaf parsley leaves, chopped

Steps:

  • Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine.
  • Stir the panko, Parmesan, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until combined. Stir in the cream, egg and half the grated garlic until completely combined.
  • Combine the ground pork and sausage in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain.
  • Add the breadcrumb mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
  • Scoop out portions of the meat mixture with a 1-ounce ice cream scoop (or use two heaping tablespoons). Roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet. You should have about 24 meatballs.
  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are lightly browned on all sides, about 5 minutes total. Remove to a plate; the meatballs will not be cooked through, just browned on the outside. Repeat with the remaining meatballs.
  • Reduce the heat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add the onions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until the vegetables have softened slightly, about 5 minutes.
  • Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until it's almost completely evaporated, about 3 minutes. Add 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.
  • Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.
  • Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and grated Parmesan.

WEDDING SOUP LASAGNA



Wedding Soup Lasagna image

Italian wedding soup combined with lasagna...weird concept I know, but very delicious!

Provided by Dsom216

Categories     World Cuisine Recipes     European     Italian

Time 2h40m

Yield 12

Number Of Ingredients 20

1 tablespoon butter
1 small onion, chopped - divided
1 clove garlic, chopped - divided
2 large carrots, shredded
1 head escarole, chopped
2 (32 ounce) cartons low-sodium chicken broth
3 small skinless, boneless chicken breast halves
1 pound ground meat loaf mix (beef, pork, veal)
¼ cup bread crumbs, or as needed
1 egg
½ teaspoon onion powder, or to taste
½ teaspoon garlic powder, or to taste
1 pinch salt and ground black pepper to taste
9 lasagna noodles
1 (15 ounce) container ricotta cheese
1 teaspoon chopped parsley, or to taste
1 tablespoon olive oil
1 ⅓ cups grated Parmesan cheese, or to taste
2 ⅔ cups shredded mozzarella cheese, or to taste
2 tablespoons cornstarch

Steps:

  • Melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. Stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
  • Pour chicken broth into pot with vegetables and bring to a boil. Reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. Remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. Set chicken and vegetables aside; retain chicken broth in pot.
  • Combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. Scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. Refrigerate meatballs until firm, about 30 minutes.
  • Bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. Remove meatballs from chicken broth with a slotted spoon. Retain chicken broth in pot.
  • Bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. Drain and set noodles aside. Reserve remaining chicken broth.
  • Combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. Chill mixture for 10 minutes to become firm.
  • Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil.
  • Place 3 cooked lasagna noodles into baking dish. Layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup Parmesan cheese and 2/3 cup mozzarella cheese. Repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese per layer.
  • Bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. Pour thickened chicken broth over casserole. Sprinkle remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese over top.
  • Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 23.2 g, Cholesterol 86.2 mg, Fat 16.6 g, Fiber 2.9 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 481.2 mg, Sugar 2.8 g

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Steps:

  • Preheat the oven to 350 degrees F.
  • For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  • In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

ITALIAN WEDDING SOUP I



Italian Wedding Soup I image

Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

Steps:

  • In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
  • In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g

ITALIAN WEDDING SOUP



Italian Wedding Soup image

The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!

Provided by Jaclyn

Categories     Soup

Time 50m

Number Of Ingredients 18

8 oz lean ground beef
8 oz ground pork
1/2 cup fresh hearty white bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic (, minced (1 1/2 Tbsp))
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta**
6 oz fresh spinach (, chopped)
Finely shredded parmesan (, for serving)

Steps:

  • For the meatballs:
  • Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
  • Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
  • Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
  • Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
  • For the soup:
  • While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
  • Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
  • Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

Nutrition Facts : Calories 396 kcal, Carbohydrate 25 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 362 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ITALIAN WEDDING SOUP



Italian Wedding Soup image

For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 15

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Steps:

  • To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  • To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  • Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Even in hot weather, this soup always satisfies! I add cooked pasta at the end of the cooking time to keep it from getting mushy. -Nancy Ducharme, Deltona, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 large egg, beaten
3/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
3/4 teaspoon salt, divided
1-1/4 teaspoons pepper, divided
1-1/4 teaspoons garlic powder, divided
2 pounds ground beef
2 quarts chicken broth
1/3 cup chopped fresh spinach
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1-1/4 cups cooked medium pasta shells

Steps:

  • In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.

Nutrition Facts : Calories 226 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 942mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.

Tips:

  • Use a good quality lasagna noodle. This will make a big difference in the final product. Look for a noodle that is thick and sturdy, and that will hold up well to the cooking process.
  • Don't overcook the noodles. Cook the noodles according to the package directions, but be careful not to overcook them. Overcooked noodles will be mushy and will not hold up well in the lasagna.
  • Use a rich and flavorful sauce. The sauce is the heart of the lasagna, so make sure it is delicious. Use a sauce that is made with fresh ingredients and that has a good balance of flavors.
  • Layer the lasagna properly. When assembling the lasagna, start with a layer of sauce, then a layer of noodles, then a layer of cheese, and so on. Repeat this process until you have used up all of the ingredients.
  • Bake the lasagna until it is bubbly and golden brown. This will usually take about 30 minutes. Let the lasagna cool for a few minutes before serving.

Conclusion:

Wedding soup lasagna is a hearty and flavorful dish that is perfect for a special occasion. With its combination of tender noodles, rich sauce, and melted cheese, this lasagna is sure to be a hit with everyone at your table. So next time you're looking for a special dish to serve, give wedding soup lasagna a try. You won't be disappointed!

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