There’s something incredibly cozy about a bowl of lasagna, but when you turn it into a soup, it gets even better — warm, hearty, and full of rich flavors. This Homemade Lasagna Soup with Italian Sausage Recipe combines all the best parts of classic lasagna into an easy-to-make, comforting soup that’s perfect for gatherings or weeknight dinners.
Why You’ll Love This Recipe
- Rich, Classic Flavors: All the signature tastes of lasagna packed into a hearty, soothing soup.
- Simple to Make: You don’t have to fuss with layers or baking—just one pot and some love.
- Customizable Comfort: Easy to tweak with your favorite pasta shapes or cheese blends.
- Feeds a Crowd: Makes plenty of servings, perfect for family meals or leftover lunches.
Ingredients You’ll Need
The ingredients for this Homemade Lasagna Soup with Italian Sausage Recipe come together so well—the Italian sausage brings that signature spice, while the trio of tomatoes and seasonings makes a rich, comforting broth. Here’s what you’ll want to gather before you get started.
- Ground Italian sausage: Pick one with good seasoning, either hot or mild based on your preference.
- White onion: Adds sweetness and depth when softened.
- Minced garlic: Don’t skimp here; garlic is key for that warm Italian flavor.
- Beef broth: Use a quality broth, or homemade if you can—it makes a huge difference.
- Tomato sauce: Smooth and rich, it forms the base of your soup.
- Diced tomatoes: I love using canned San Marzano if available for authenticity.
- Italian seasoning: A blend of oregano, basil, thyme—this brings that classic Italian touch.
- Black pepper: Just enough to provide a gentle kick.
- Bay leaves: They subtly enhance the depth of your broth.
- Lasagna pasta: Broken into bite-size pieces; you can also swap for penne or bow ties if you like.
- Ricotta cheese: For the creamy cheese topping that mimics lasagna layers.
- Mozzarella cheese: Shredded, it adds melty, gooey goodness.
- Parmesan cheese: Freshly grated makes all the difference here.
Variations
I love making this soup my own depending on the season or who I’m cooking for. Don’t hesitate to tweak this recipe to suit your taste—you’ll actually find it really forgiving!
- Mild or spicy sausage: I sometimes swap out the traditional Italian sausage for a spicy fennel sausage for an extra kick.
- Pasta choices: When I’m out of lasagna noodles, penne or fusilli hold up beautifully and make it nicer to eat by hand.
- Vegetarian version: Replace sausage with a plant-based alternative and use vegetable broth—still delicious and hearty.
- Extra veggies: Toss in chopped spinach or mushrooms for more texture and nutrients; my family barely notices!
How to Make Homemade Lasagna Soup with Italian Sausage Recipe
Step 1: Brown the Sausage and Build Your Flavor Base
Start by heating a large pot over medium-high heat. Add the ground Italian sausage, breaking it into small crumbles as it cooks. You’ll want it nicely browned—about 8 to 10 minutes. This step builds the foundation of flavor. Don’t rush it! Once browned, drain off any excess grease so the soup doesn’t get too oily, then return the pot to medium-high heat. Add the diced onion and cook until it’s soft and translucent, about 5 to 7 minutes, stirring frequently. Then toss in the minced garlic and cook for just a minute or two until fragrant—this aroma gets me every time.
Step 2: Create the Delicious Soup Base
Pour in the beef broth, tomato sauce, and diced tomatoes. Stir everything together and sprinkle in the Italian seasoning, black pepper, and bay leaves. I always love the smell of this stage—it’s like Italy in a pot! Bring the mixture to a simmer over high heat, then reduce the heat to medium-low and let it gently bubble away for 15 to 20 minutes. Stir occasionally so the flavors get to know each other.
Step 3: Add Pasta and Cook to Perfection
Break your lasagna pasta into 1- to 2-inch pieces and stir them into the simmering soup. Cook for another 12 to 15 minutes until the noodles are tender but still have a little bite (al dente). Keep an eye on it because pasta can soak up the broth quickly—if it looks too thick, just add a bit more broth. When the pasta is just right, turn off the heat and fish out the bay leaves. Almost there—now for the best part!
Step 4: Whip Up the Creamy Cheese Topping
While the pasta cooks, mix ricotta, mozzarella, Parmesan, and Italian seasoning in a bowl until smooth and combined. This cheese mixture is where the lasagna magic really happens—adding that creamy, cheesy layer reminiscent of the dish itself. When serving, spoon a generous dollop over each bowl of hot soup. It melts gently and brings it all together.
Pro Tips for Making Homemade Lasagna Soup with Italian Sausage Recipe
- Drain the sausage well: I learned the hard way that too much grease makes the soup oily, so always drain it to keep the broth clear and flavorful.
- Don’t overstir the pasta: Stir gently once the noodles are added to prevent them from breaking down into mush.
- Adjust seasoning at the end: Taste before serving and add salt or pepper as needed—sometimes the broth and sausage bring enough salt already.
- Add cheese topping just before serving: Putting the ricotta mixture on too early can cause it to separate. Keep it fresh and creamy by adding right to the bowl.
How to Serve Homemade Lasagna Soup with Italian Sausage Recipe
Garnishes
I like to finish this soup with a sprinkle of fresh chopped basil or parsley and an extra pinch of grated Parmesan cheese. It brightens things up and adds that fresh, herby pop everyone appreciates. A drizzle of good-quality olive oil is also a beautiful touch that makes it feel special.
Side Dishes
My go-to table companions here are crunchy garlic bread or a simple green salad with vinaigrette. Something light that contrasts the soup’s creamy richness balances the meal perfectly. Plus, who doesn’t love dipping bread into soup?
Creative Ways to Present
For a dinner party, I serve this soup in rustic mugs with the cheese topping dolloped on top, adding a sprig of fresh basil as a garnish. It feels cozy and inviting, and guests always comment on how fun it is to eat lasagna by the spoonful.
Make Ahead and Storage
Storing Leftovers
I store leftover Homemade Lasagna Soup with Italian Sausage Recipe in airtight containers in the fridge for up to 3 days. Because the pasta continues to soak up broth, I usually keep the cheese topping separate to add fresh when reheating.
Freezing
This soup freezes really well! Just leave the cheese topping out and freeze the soup in portions. When thawed, the pasta texture softens a bit but the flavors stay spot on, making it perfect for meal prep days.
Reheating
I reheat leftovers gently on the stove over low heat, adding extra broth or water if the soup seems thick. Once piping hot, I add a fresh spoonful of the cheese topping for that melty, creamy goodness all over again.
FAQs
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Can I use a different type of sausage in this recipe?
Absolutely! While Italian sausage gives this soup its classic flavor, you can swap in turkey sausage for a leaner option or even chorizo if you want a spicy twist. Just adjust the seasonings accordingly.
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What pasta works best in Homemade Lasagna Soup with Italian Sausage Recipe?
The traditional lasagna noodles broken into pieces are perfect, but any short, sturdy pasta like penne, rotini, or bow tie works well too. Avoid tiny pastas that might get lost in the soup or become mushy.
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Can I prepare this soup in advance?
Definitely! You can make the soup base a day ahead and add the pasta and cheese topping when you’re ready to eat. This way, the noodles don’t get soggy, and the cheese topping stays fresh.
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How do I keep the cheese topping from separating?
Mix the cheeses well, and add the Italian seasoning to keep everything balanced. Also, add the topping right to the serving bowls just before eating rather than stirring it into hot soup ahead of time.
Final Thoughts
This Homemade Lasagna Soup with Italian Sausage Recipe is one of my absolute favorites because it brings that cozy, hearty vibe of lasagna without the fuss of baking and layering. It’s a crowd-pleaser that feels like a warm hug in a bowl. I can’t recommend it enough for those chilly evenings or anytime you want comfort food without the wait. Give it a try—you’ll soon wonder how you ever did without it!
Print
Homemade Lasagna Soup with Italian Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Homemade Lasagna Soup combines all the classic flavors of lasagna in a comforting and easy-to-make soup form. Ground Italian sausage, tender lasagna pasta, and a rich tomato broth are topped with a creamy, cheesy mixture of ricotta, mozzarella, and Parmesan for a delicious dinner that satisfies cravings in under an hour.
Ingredients
Main Soup 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 1 to 2 inch pieces (about 2 cups)
Cheese Topping
- 16 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
Instructions
- Cook the sausage. Heat a large pot over medium-high heat. Add 2 pounds ground Italian sausage and cook, breaking it into small pieces until browned, about 10 minutes. Drain excess grease, then return the pot to medium-high heat.
- Sauté onions and garlic. Add the diced onion and cook until softened and translucent, about 7 minutes. Stir in 5 teaspoons minced garlic and cook for 1 to 2 minutes until fragrant.
- Add broth and tomatoes. Stir in 4 cups beef broth, 1 can tomato sauce, and 2 cans diced tomatoes. Add 1 tablespoon Italian seasoning, 1 teaspoon black pepper, and 2 bay leaves. Bring mixture to a simmer over high heat.
- Simmer the soup. Reduce heat to medium-low and let the soup simmer gently for 20 minutes, stirring occasionally to meld flavors.
- Cook the pasta. Break 1/2 pound lasagna pasta into bite-sized pieces and stir them into the soup. Cook for an additional 15 minutes, or until noodles are tender but still slightly firm (al dente). Remove the bay leaves and remove pot from heat.
- Prepare cheese topping. While the noodles cook, combine 16 ounces ricotta cheese, 1 cup shredded mozzarella, 1 cup grated Parmesan, and 1 tablespoon Italian seasoning in a bowl. Mix well until smooth.
- Serve. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Serve immediately and enjoy!
Notes
- If the pasta absorbs too much liquid, add more beef broth as needed to maintain desired soup consistency.
- You can substitute lasagna pasta with other bite-size pasta shapes such as bow tie or penne.
- For a milder sausage, choose sweet Italian sausage instead of hot.
- For a lower-fat version, use turkey sausage instead of pork sausage and low-fat cheeses.
