Name: Homemade Lasagna Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 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

If you’re craving all the comforting flavors of Italian lasagna but want something quicker and cozier, you’re going to love this Homemade Lasagna Soup Recipe. It’s like your favorite lasagna got cozy in a bowl, blending meaty goodness, rich tomatoes, and cheesy bliss. Stick with me, and I’ll walk you through every step so your kitchen smells like an Italian trattoria in no time.

A white bowl filled with a layered lasagna soup showing wavy yellow pasta pieces mixed with ground meat and tomato chunks in a rich red broth, topped with a dollop of creamy white cheese mixture in the center; a black spoon stands inside the bowl on the right side, and fresh green spinach leaves along with pieces of torn bread are placed nearby on a white marbled surface. 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 smitten with this soup. It’s one of those recipes I turn to when I want all the warmth of a big Italian meal but without standing over the stove for hours. Plus, it turns out creamy, hearty, and perfect for feeding a crowd – a real winner on chilly nights!

All the flavors of lasagna in a bowl: You get that meaty, cheesy, tomatoey magic without layering and baking for hours.
One-pot wonder: Cleanup is a breeze — just a big pot, and you’re done, which I find makes it perfect for weeknights.
Perfect to customize: Want it spicier or vegetarian? I’ll share easy swaps later so you can make it truly yours.
Feeds a crowd: The recipe makes about 12 servings, so it’s ideal for family dinners or leftovers that taste even better the next day.

A white bowl is filled with layers of lasagna noodles, cooked ground meat in a rich red tomato sauce with visible chunks of tomato, and dollops of creamy ricotta cheese on top. The noodles are curly and golden yellow, sitting beneath and around the meat mixture. A black fork lifts a bite showing all layers mixed: noodles, meat sauce, and ricotta cheese. In the background, there is another white bowl with the same dish and a black bowl filled with white cheese curds. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk ingredients for a sec. This soup is all about balance — savory sausage, rich tomato base, and that dreamy cheesy topping. I always pick quality Italian sausage because it seasons the soup perfectly, and fresh garlic makes all the difference for that pop of flavor.

Flat lay of fresh Italian sausage in raw ground form with a rich pink and white marbled texture, a medium white onion diced into small translucent pieces, several cloves of peeled garlic showing their smooth, creamy white surfaces, two cans of bright red diced tomatoes spilling softly with glistening juice, a small heap of dried Italian seasoning herbs with green and brown flecks, fresh glossy bay leaves with deep green color, broken pieces of pale golden lasagna pasta showing rough edges, and three types of cheese: a soft, creamy white mound of ricotta cheese, a pile of shredded mozzarella with soft white strands, and finely grated Parmesan cheese with a crumbly texture and light yellow hue, all arranged naturally and aesthetically scattered with some overlapping, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ground Italian sausage: Provides a robust, spiced backbone that’s more flavorful than plain pork or beef.
White onion: Softens and sweetens the broth, building depth without overpowering the soup.
Minced garlic: Fresh garlic is a must here — it’s the key to that signature Italian aroma.
Beef broth: Adds richness and depth, creating a savory base that supports all other flavors.
Tomato sauce: Gives a thick, smooth texture and binds flavors together seamlessly.
Diced tomatoes: Adds a little texture and freshness — I like the slight burst of acidity they bring.
Italian seasoning: A blend of herbs that makes everything smell and taste authentically Italian.
Black pepper: Simple seasoning to balance the rich ingredients with just a touch of bite.
Bay leaves: Don’t skip these — they subtly infuse a warm, earthy note while simmering.
Lasagna pasta: I prefer breaking the noodles into bite-sized pieces so they’re easy to slurp and enjoy.
Ricotta, mozzarella, and Parmesan cheese: This cheese trio creates a luxuriously creamy topping that melts perfectly into the soup.

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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

I love to tweak this soup depending on what I have on hand or who I’m feeding. Don’t be afraid to get creative—it’s forgiving and flexible, which is one of the reasons I keep coming back to it.

Vegetarian Variation: Swap the Italian sausage for mushrooms and add some chopped zucchini for a veggie-packed, meatless version I tried and everyone loved.
Spice it up: Add crushed red pepper flakes or a splash of hot sauce while simmering if you like a little kick like I do.
Different pasta shapes: Tried it with penne and farfalle before—works great if you don’t have lasagna noodles around.
Make it gluten-free: Use gluten-free pasta, and double-check your broth—perfect for anyone avoiding gluten.

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

Step 1: Brown the Sausage and Start the Base

Heat a large pot over medium-high heat and add the ground Italian sausage. Break it up with your spoon into small pieces as it cooks, aiming for a good brown without burning—about 8 to 10 minutes. Once browned, drain off any excess grease; too much fat makes the soup oily and heavy. Return the pot to heat for the next step.

Step 2: Soften Onions & Add Garlic

Into the sausage, toss your diced onions and cook for 5 to 7 minutes until they’re translucent and smell sweet. Then add the minced garlic and stir for 1 to 2 minutes until fragrant—don’t let it burn! This step builds a layered flavor base that really makes the soup sing.

Step 3: Add Liquids and Seasonings, Then Simmer

Pour in the beef broth, tomato sauce, and diced tomatoes. Sprinkle Italian seasoning and black pepper on top, then toss in the bay leaves. Give everything a good stir, crank up the heat, and bring it to a simmer. Once it bubbles, turn the heat down a notch and let it simmer gently for 15-20 minutes. This slow simmer is key to melding all the flavors together.

Step 4: Cook the Noodles Right in the Soup

Break the lasagna noodles into bite-sized pieces—about 1 to 2 inches—and toss them into the pot. Cook for another 12-15 minutes until the noodles are tender but still have a little bite (al dente). Keep an eye on this step; you don’t want mushy pasta! If the soup thickens too much, just add a splash of broth or water to loosen it up. Remove the bay leaves when done.

Step 5: Make the Cheese Topping and Serve

While the noodles cook, mix ricotta, mozzarella, Parmesan, and Italian seasoning in a bowl until blended. When you ladle the soup into bowls, add a generous spoonful of this cheesy mix on top. The warmth melts the cheese perfectly, making every bite deliciously creamy and comforting.

Top Tip

After making this recipe multiple times, I learned a few tricks that keep it tasting fresh every time and save me some hassle in the kitchen. Here are my favorite tips so you get it just right on your first try (or your tenth!).

Don’t skip draining the sausage: I’ve learned this the hard way—the excess grease dulls the soup’s flavor and makes it greasy.
Stir often after adding pasta: Pasta can stick and clump if you forget to stir regularly, so keep it moving gently in the pot.
Customize your cheese blend: Sometimes I add a bit of provolone or sharp cheddar for an extra kick — it’s all about what you love.
Watch the salt carefully: Broth and sausage add saltiness, so taste before adding extra salt to the soup.

How to Serve Homemade Lasagna Soup Recipe

Garnishes

I usually top mine with a sprinkle of fresh chopped basil or parsley for a pop of color and freshness—plus, it brightens up those rich flavors beautifully. A little drizzle of good olive oil or a dash of crushed red pepper flakes can also amp it up nicely if you want more complexity.

Side Dishes

I keep sides simple—warm garlic bread or a big green salad with lemon vinaigrette are my go-to pairings. Sometimes I serve this soup with roasted vegetables for a full meal that’s still fairly light but incredibly satisfying.

Creative Ways to Present

For parties, I’ve served this soup in mini crocks with the cheese topping dolloped on like mousse — looks fancy but is easy to prep ahead. Another fun idea is to serve it family-style in a big, rustic pot where everyone can ladle their own bowl and add toppings at the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. Sometimes the pasta absorbs too much broth overnight, so I add a splash of broth or water when reheating to loosen things back up.

Freezing

Freezing this soup works well if you leave the pasta out initially—you can add fresh noodles when reheating. Otherwise, frozen pasta tends to get mushy. I freeze the soup base and cheese topping separately and assemble before serving.

Reheating

I reheat leftovers gently on the stovetop over medium heat, stirring often and adding extra broth as needed. The cheese topping can be stirred in or warmed separately and dolloped on top for that fresh, melty finish.

Frequently Asked Questions:

Can I make this Homemade Lasagna Soup Recipe vegetarian?

Absolutely! Swap out the Italian sausage for sautéed mushrooms, zucchini, or even plant-based sausage, and use vegetable broth instead of beef broth. It still packs the flavor and comfort you’re craving.

What’s the best pasta substitute if I don’t have lasagna noodles?

Good news—you can use other bite-sized pasta shapes like penne, farfalle, or bow tie. Just be sure to adjust the cooking time so the pasta stays al dente and doesn’t get mushy.

Can I prepare the soup ahead of time?

Yes! You can make the soup base a day or two in advance and keep it in the fridge. Add the pasta and cheese topping fresh when you’re ready to serve for best texture and taste.

How do I keep the cheese topping from being too runny?

Drain any excess liquid from the ricotta before mixing, and don’t overmix which can make it watery. If the mixture seems too loose, a small sprinkle of grated Parmesan can help absorb moisture and thicken it up nicely.

Final Thoughts

This Homemade Lasagna Soup Recipe brings me so much joy every time I make it. It’s like wrapping yourself in a warm, Italian-flavored hug, perfect for moments when you want comfort without fuss. I hope it becomes a favorite in your kitchen too — after all, nothing beats a cozy bowl of delicious soup shared with loved ones!