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

When chilly evenings call for comfort food, I always turn to this Homemade Lasagna Soup Recipe. It’s like all the cozy, cheesy goodness of traditional lasagna—without the layers and the wait. Trust me, once you try this, you’ll have a new family favorite for soup night.

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

This Homemade Lasagna Soup Recipe has become my go-to for a reason—it’s bursting with flavor but much quicker and easier than the classic baked dish. I love how it’s all one-pot and so flexible, perfect for busy nights when you still want something special.

All the flavors in one bowl: You get the rich, meaty sauce, herbs, and cheesy topping without messing with layers of pasta sheets.
Simple and quick to make: From browning the sausage to simmering the soup, everything comes together in under an hour.
Customizable comfort: Whether you want it milder or packed with spice, this soup can handle your twists.
Feeds a crowd or meal preps well: It stretches to serve a dozen, making it ideal for parties or saving for an easy week.

lasagna soup - 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

The magic in this Homemade Lasagna Soup Recipe comes down to a balance of hearty meats, fragrant Italian herbs, and rich cheeses—all blending together in a tomatoey broth that’s just right. I always grab the best quality sausage and fresh garlic for the deepest flavor punch.

lasagna soup - 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: Spices in the sausage deliver that authentic Italian taste and add savory depth.
White onion: Softens and sweetens, creating a lovely base alongside the meat.
Minced garlic: Essential for that aromatic kick; fresh is best, but jarred can work in a pinch.
Beef broth: Gives the soup a rich backbone—homemade or good-quality store-bought makes a difference.
Tomato sauce and diced tomatoes: Combine for a thick, tangy tomato flavor that’s the heart of the soup.
Italian seasoning: A blend of herbs like oregano, basil, and thyme; easy to find pre-mixed or make your own.
Black pepper: Adds just enough heat without overpowering.
Bay leaves: They subtly enhance the savory broth—don’t forget to remove them before serving!
Lasagna pasta: Broken into pieces, it mimics traditional lasagna noodles but cooks up faster and more evenly in the soup.
Ricotta cheese: Creamy and mild; mixed with mozzarella and Parmesan to top each bowl beautifully.
Mozzarella cheese: Brings melty stretch and richness when warmed in the soup.
Parmesan cheese: Adds sharp, salty notes that elevate the cheesy topping.

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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 the things I really enjoy about this Homemade Lasagna Soup Recipe is how flexible it is. Over time, I’ve swapped out ingredients to suit different tastes and diets—and you can too! Don’t hesitate to tweak it to your liking.

Variation: I sometimes use spicy Italian sausage instead of mild for an extra kick that my family loves.
Vegetarian swap: Replace sausage with lentils or a medley of mushrooms for a hearty meatless version.
Pasta choice: If you can’t find lasagna noodles, short pasta like penne or bow ties works great broken into bite-size pieces.
Herb boost: Add fresh basil or parsley right at the end for a pop of brightness.

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

Step 1: Brown the Sausage and Sauté Onion

I start by heating a large pot over medium-high heat and cooking the ground Italian sausage, breaking it into little pieces as it browns. This usually takes about 8-10 minutes. Don’t rush this step—getting those crispy browned bits makes all the difference in flavor. Once browned, I drain out the excess grease, then toss in the diced onion. I cook it until it’s soft and translucent, about 5 to 7 minutes. That combo of sausage and onions sets the savory foundation.

Step 2: Add Garlic and Build Your Broth

Next, I stir in the minced garlic, cooking for just a minute or two until it’s fragrant but not burnt. Then comes the fun part: pouring in the beef broth, tomato sauce, and diced tomatoes. I sprinkle in Italian seasoning, black pepper, and drop in the bay leaves. Stir it all up, bump the heat to high, and bring it to a gentle simmer. This step fills your kitchen with that irresistible aroma that makes you eager for the first bowl.

Step 3: Simmer and Let Flavors Meld

Once it’s simmering, I reduce the heat to medium-low and let the soup gently bubble for 15 to 20 minutes, stirring occasionally. This slow simmer allows all the flavors to come together in harmony. It’s a perfect moment to check your seasoning and adjust if needed.

Step 4: Cook the Pasta Right in the Soup

I break half a pound of lasagna pasta into bite-sized pieces—about 1 to 2 inches—and stir them directly into the pot. Then I cook the soup for another 12-15 minutes, keeping an eye on the pasta so it doesn’t go mushy. You want it al dente—just tender with a little bite. If the pasta soaks up too much liquid, I just add a splash more beef broth to keep the soup nice and soupy.

Step 5: Mix the Cheesy Topping

While the pasta cooks, I combine ricotta cheese, shredded mozzarella, grated Parmesan, and Italian seasoning in a bowl. This creamy cheesy topping really makes the soup feel indulgent. It's my favorite part because it melts delightfully into the hot broth when served.

Step 6: Serve and Enjoy

When the pasta’s perfectly cooked, I fish out and discard the bay leaves and ladle the soup into bowls. Each bowl gets a generous spoonful of the cheese mixture on top. Honestly, watching that cheese melt into the soup is the best reward—you’re in for a real treat!

Top Tip

I’ve made this Homemade Lasagna Soup Recipe countless times, and these tips helped me nail it every single time—hopefully they’ll make your experience smoother too!

Brown the sausage well: Don’t skip draining the excess fat unless you want your soup greasy. Browning develops richness in the flavor.
Watch your garlic: Garlic burns quickly and turns bitter. Add it after the onions soften and cook just until fragrant.
Don’t overcook the pasta: Stir frequently once you add the pasta, and taste-test often; al dente pasta keeps the soup perfect.
Adjust broth as needed: Pasta will soak up liquid; keep extra broth handy to maintain your preferred soup consistency.

How to Serve Homemade Lasagna Soup Recipe

Garnishes

I love topping my lasagna soup with fresh basil leaves or a sprinkle of chopped parsley for a hint of freshness. A drizzle of good olive oil and maybe some crushed red pepper flakes adds that extra depth of flavor. Of course, an extra sprinkle of Parmesan cheese never hurts!

Side Dishes

Since this soup packs a lot of hearty flavors, I like to keep sides simple—warm garlic bread or crispy focaccia pairs beautifully. A crisp green salad with a tangy vinaigrette complements the richness perfectly too.

Creative Ways to Present

For a special dinner, I’ve served this soup in individual bread bowls—cut out the center of a round loaf and ladle the soup inside. It’s fun, rustic, and doubles as an edible bowl! Also, layering the cheese topping with dollops of pesto can add a festive look and flavor twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Since the pasta tends to soak up the broth, I usually add a little extra beef broth or water when reheating to bring back that perfect soupy consistency.

Freezing

Freezing lasagna soup can be a bit tricky because of the pasta—over time it can get mushy when frozen. If you want to freeze, I recommend keeping the soup and pasta separate before freezing, then combining them when reheating for best texture.

Reheating

Reheat gently on the stove over medium heat, stirring often to prevent sticking and checking the pasta texture. Adding a splash of broth keeps everything smooth and delicious. Avoid microwaving for long stretches to keep the cheesy topping from drying out.

Frequently Asked Questions:

Can I make Homemade Lasagna Soup Recipe vegetarian?

Absolutely! Swap out the Italian sausage for hearty vegetables like mushrooms, zucchini, and bell peppers, or use lentils as a protein substitute. You can also use vegetable broth instead of beef broth for a fully vegetarian option.

What’s the best way to prevent the pasta from getting mushy?

To keep the pasta from turning mushy, add it in the last 12-15 minutes of cooking and keep the heat at a gentle simmer. Also, don’t over-stir. Cooking pasta separately and adding it just before serving helps even more if you plan leftovers.

Can I use different cheeses for the topping?

Definitely! While ricotta, mozzarella, and Parmesan are traditional here, you can mix in goat cheese for tanginess, or use provolone for a smoky twist. Just make sure the cheeses melt well for the best texture.

How long does this Homemade Lasagna Soup Recipe keep in the fridge?

Stored in an airtight container, this soup stays fresh in the refrigerator for up to 3 days. For longer storage, freezing is possible but best done without the pasta to maintain texture. Always check for freshness before reheating.

Final Thoughts

This Homemade Lasagna Soup Recipe holds a special place in my kitchen because it brings together all the flavors of my favorite comfort food without the fuss of layers and baking time. It’s perfect for busy nights, family dinners, and anyone who loves a warm, cheesy hug in a bowl. I can’t wait for you to try it and make it your own—bet you’ll find yourself coming back for seconds (and thirds) just like I do!