Name: Homemade Lasagna Soup Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 pounds ground Italian sausage; 1 medium white onion, diced; 5 teaspoons minced garlic (about 5 cloves); 4 cups beef broth; 1 (15 ounce) can tomato sauce; 2 (15 ounce) cans diced tomatoes; 1 tablespoon Italian seasoning; 1 teaspoon black pepper; 2 bay leaves; 1/2 pound lasagna pasta, broken into pieces (about 2 cups); 16 ounces ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 tablespoon Italian seasoning

There’s nothing quite like the cozy, savory hug of a warm bowl of soup, and this Homemade Lasagna Soup Recipe is exactly that. It captures all the comforting flavors of traditional lasagna but in a quicker, lighter, and slurp-friendly way—I promise it’s a game-changer for chilly nights or when you want dinner with minimal fuss.

A white bowl filled with a rich lasagna soup showing three layers: the bottom has a thick tomato broth with chunks of cooked ground meat and diced tomatoes in deep red and brown colors; the middle layer has wide, wavy-edged pasta noodles in yellow, partially submerged and floating; the top layer has a dollop of soft, creamy white cheese mixture with herbs sprinkled throughout. A black spoon stands upright inside the bowl, and some torn pieces of bread rest nearby on a dark wooden surface. Green spinach leaves are placed in the background for color contrast. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Lasagna Soup Recipe
Top Tip
How to Serve Homemade Lasagna Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Lasagna Soup Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Homemade Lasagna Soup Recipe with you because it simplifies one of my favorite comfort foods without losing any of its soul. It brings people running to the table, and I find the layers of flavor pair so beautifully, making it a perfect weeknight dinner or weekend treat.

Rich, Layered Flavor: Every spoonful combines savory sausage, herby tomato broth, and cheesy goodness in a way that feels indulgent but is surprisingly easy to make.
Quick Comfort: Unlike traditional lasagna, which can take hours to bake, this soup comes together in under an hour.
Customizable: You can tweak the pasta, sausage, or even cheeses to suit what you have or crave.
Family-Friendly: Kids and adults alike love how approachable lasagna gets when it’s served in a bowl.

A white bowl filled with layers of ruffled yellow pasta, rich red tomato chunks, and browned ground meat. On top, there is a creamy white layer of cheese mixed with herbs. A black fork lifts a bite-sized portion showing all the layers together, with the pasta and meat coated in a slightly glossy sauce. In the blurred background, there are two more white bowls, one with more of the pasta dish and another with white cottage cheese on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Homemade Lasagna Soup Recipe balances hearty, savory ingredients with fresh aromatics and cheeses that melt into creamy clouds. Each component plays a pivotal role in the final flavor, so here’s why I choose each ingredient—and what to look for when shopping.

Flat lay of two large piles of raw ground Italian sausage, a medium diced white onion, a small bowl with five garlic cloves minced, a tall glass jar of rich tomato sauce next to two cans of diced tomatoes, a bunch of fresh Italian seasoning herbs, a small bowl of black pepper, two whole bay leaves, broken pieces of lasagna pasta about two cups, a medium bowl filled with creamy ricotta cheese, a small bowl of shredded mozzarella cheese, and a smaller bowl of grated Parmesan cheese all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Ground Italian sausage: This is the flavor powerhouse; the fennel and spices infuse the broth with depth and a comforting meaty richness.
White onion: Adds subtle sweetness and soft texture when cooked down, mellowing the sausage’s intensity.
Minced garlic: About five cloves pack the soup with an aromatic punch, just the right amount to brighten and complement.
Beef broth: Gives the soup a robust, beefy body that tomato sauce alone can’t provide.
Tomato sauce and diced tomatoes: Both contribute acidity and sweetness, creating the classic lasagna tomato base but in soup form.
Italian seasoning: A blend of herbs that tie every ingredient together, making sure no single flavor dominates.
Black pepper: Adds gentle heat to round out the soup without overpowering the delicate balance.
Bay leaves: Infuse a subtle herbal note during simmering—don’t forget to remove them before serving!
Lasagna pasta: I love breaking it into bite-sized pieces because it cooks evenly and carries the soup’s sauce perfectly.
Ricotta cheese: For that creamy topping that melts beautifully on the hot soup.
Mozzarella cheese: Adds gooey stretch and richness.
Parmesan cheese: This sharp, nutty cheese enhances flavor complexity and gives a nice bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Homemade Lasagna Soup Recipe is how flexible it is. I often swap ingredients or play with add-ins depending on my mood, what's in my pantry, or dietary needs—and I encourage you to do the same!

Variation: When I want a lighter version, I swap the Italian sausage with lean ground turkey or chicken—and it still feels hearty and satisfying.
Vegetarian option: Try using plant-based sausage and vegetable broth plus some mushrooms for umami depth.
Pasta swap: Sometimes I use gluten-free or whole wheat pasta based on my pantry, and the soup holds up really well.
Extra veggies: Adding chopped bell peppers or spinach just before adding pasta is a great way to sneak in more greens.

Step-by-Step: How I Make Homemade Lasagna Soup Recipe

Step 1: Brown the Sausage and Soften the Onions

I start by heating a large pot over medium-high heat and browning the Italian sausage, breaking it into small crumbles as it cooks. This usually takes about 8–10 minutes. You want it nicely browned but not burned—watch the edges and stir often. After draining any excess grease, I toss in the diced onion and let it cook down until translucent and soft, about 5–7 minutes. This combination makes the soup base rich and flavorful from the very start.

Step 2: Build the Broth with Tomatoes and Seasonings

Once the onions are softened, I stir in minced garlic for a minute or two until fragrant (heads up: don’t let it brown or burn to keep it sweet and mellow). Then I pour in beef broth, tomato sauce, and diced tomatoes straight from the can. Adding Italian seasoning, black pepper, and bay leaves is key here—this is where the soup starts to taste like classic lasagna simmering away. I bring everything to a gentle simmer over medium heat and let it bubble away for about 15–20 minutes, stirring occasionally so flavors mingle.

Step 3: Cook the Pasta Right in the Soup

Breaking the lasagna noodles into bite-size pieces is a little trick that makes this soup easy to eat without a fork battle. I stir them in and cook for about 12–15 minutes until just tender with a little ‘bite’ left (al dente). Sometimes the pasta soaks up a little too much broth, so I keep extra beef broth nearby to thin out if needed. Once the pasta is ready, I carefully remove and discard the bay leaves—don’t want anyone crunching on those!

Step 4: Whip Up the Cheesy Topping

While the pasta cooks, I mix ricotta, shredded mozzarella, Parmesan, and a spoonful of Italian seasoning in a bowl. This mix is dreamy—creamy, cheesy, and herb-scented—making it the perfect contrast to the tomato broth. When serving, I scoop a generous dollop right on top of each bowlful. It melts slowly and adds that luscious lasagna vibe without the oven fuss.

Top Tip

Over years of making this Homemade Lasagna Soup Recipe, I’ve picked up a few little tricks that really elevate the experience and make cooking smoother. I’m sharing these so you can skip the learning curve and start enjoying it sooner.

Don’t skip draining the sausage: The grease can make the soup too oily and heavy, so drain well before adding onions.
Simmer gently: A slow simmer lets flavors develop fully—turning up the heat too high will give you a flat broth.
Add pasta last: Cooking pasta right in the soup means you don’t have extra pots, but don’t overcook it or it will get mushy.
Cheese mixture magic: Make the cheese topping ahead and keep it chilled—it melts better and tastes fresher.

How to Serve Homemade Lasagna Soup Recipe

Garnishes

I like to sprinkle a little extra grated Parmesan and chopped fresh basil or parsley on top of each bowl, adding a fresh herbal pop and a touch of color. A drizzle of good olive oil or a pinch of red pepper flakes can take it up a notch if you want a slight heat and richness contrast.

Side Dishes

Since this soup is satisfying on its own, I usually keep sides simple. Garlic bread or warm crusty Italian bread is my go-to for dipping. Sometimes, I serve it alongside a fresh green salad dressed lightly with lemon vinaigrette to balance the richness.

Creative Ways to Present

For a cozy dinner party, I’ve served this Homemade Lasagna Soup Recipe in mini bread bowls, which everyone loved for the rustic feel. Another fun idea is layering the soup and cheese mixture in clear mugs so guests can see all the delicious layers—great for casual entertaining!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. The pasta tends to soak up broth over time, so I recommend adding a splash of beef broth or water when reheating to keep it nice and soupy.

Freezing

This soup freezes well without the cheese topping. I cool it completely, then freeze in portions. When ready to eat, I thaw overnight in the fridge and warm gently on the stove, then add fresh cheese topping before serving to keep it creamy and fresh.

Reheating

For best results, I reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a little broth helps loosen the soup if it gets too thick. Microwave works too—just be sure to stir halfway through.

Frequently Asked Questions:

Can I use ground beef instead of Italian sausage?

Absolutely! Ground beef works well, but you might want to add extra Italian seasoning or fennel seeds to replicate the distinctive Italian sausage flavors.

What pasta can I substitute for lasagna noodles?

You can use bow tie, penne, rigatoni, or even small shells. Just make sure to adjust the cooking time so the pasta stays al dente and doesn’t overcook in the hot soup.

Is this soup freezer friendly?

Yes! I recommend freezing without the cheese topping. Freeze in airtight containers, then add fresh cheese when reheating for the best texture and flavor.

How do I make this recipe vegetarian?

Swap the sausage with plant-based sausage or extra mushrooms and use vegetable broth instead of beef broth. Adding lentils can also add protein and a delicious meaty texture.

Final Thoughts

This Homemade Lasagna Soup Recipe holds a special place on my table because it reminds me that comfort food doesn’t have to be complicated or rushed. It’s an invitation to gather around, share stories, and savor something deliciously familiar but refreshed. I can’t wait for you to try it—it’s one of those dishes that feels like a hug in a bowl, ready anytime you need it.