There are nights when you’re craving all the cozy layers of lasagna, but there is absolutely no way you’re boiling noodles, mixing fillings, and babysitting a casserole for an hour. That’s exactly when this Homemade Lasagna Soup steps in. It has the same rich tomato broth, herby meat sauce, and cheesy ricotta topping you love, but in a bowl you can eat with a spoon.

The broth is silky and tomato-forward, the pasta is tender but still has a little bite, and every serving gets a dollop of creamy ricotta and mozzarella that melts right into the hot soup. It tastes like it simmered all afternoon, but it’s actually a weeknight-friendly, one-pot dinner that feels special enough for company.

Why You’ll Love This Homemade Lasagna Soup

This soup hits that perfect balance between comfort food and practicality. You get all the familiar lasagna flavors—garlic, basil, tomato, and plenty of cheese—without all the layering, baking, and waiting.

It’s hearty enough to qualify as a full meal in one bowl, thanks to the crumbled Italian sausage, pasta, and cheesy topping. Plus, it reheats beautifully, so you can tuck leftovers into the fridge for easy lunches during the week.

Some extra reasons this one becomes a repeat recipe fast:

One pot wonder: Everything cooks in the same pot, from browning the meat to simmering the pasta.
Customizable heat: Keep it mild or add crushed red pepper for a little kick.
Kid and grown‑up approved: It’s familiar, cheesy, and slurpable—always a win.
Perfect for chilly nights: Think football Sundays, snow days, or just a long Monday.

What Kind of Pasta Works Best for Homemade Lasagna Soup?

Traditional lasagna soup uses broken lasagna noodles, which absolutely work here if you have them on hand. I love using bowtie (farfalle) pasta instead—they’re easy to find, cook quickly, and the little ruffled edges catch all that meaty tomato broth.

You can substitute with any short pasta you like: rotini, shells, cavatappi, or even penne. Just keep an eye on the cooking time so the pasta stays al dente and doesn’t turn mushy in the soup.

If you’re planning to make the soup ahead of time, you can also cook the pasta separately and add it to each bowl right before serving to keep it from soaking up too much broth.

Ingredients for Homemade Lasagna Soup

This lasagna soup uses simple pantry staples and fridge favorites to build deep, comforting flavor without extra effort.

Olive oil – Helps brown the sausage and onion, adding richness and a silky base to the soup.
Ground Italian sausage – Brings that classic lasagna meatiness and plenty of flavor from built‑in herbs and spices.
Yellow onion – Adds sweetness and depth as it softens and caramelizes in the pot.
Garlic – Essential for that savory, comforting Italian flavor in every spoonful.
Tomato paste – Concentrated tomato flavor that thickens the broth and makes it taste like it simmered for hours.
Dried oregano, basil, and thyme – The classic herb trio that gives the soup its lasagna personality.
Crushed red pepper flakes (optional) – A pinch wakes everything up with a gentle heat; add more if you like spice.
Beef broth – Forms the savory base of the soup and keeps it brothy instead of sauce‑thick.
Marinara sauce – A shortcut way to add layers of tomato, garlic, and herb flavor.
Crushed tomatoes – Make the broth hearty and full-bodied without turning it into a full pasta sauce.
Bay leaf – Infuses the soup with a subtle, savory depth as it simmers.
Bowtie pasta (farfalle) – Gives you those little “lasagna bite” moments in every spoonful.
Heavy cream – Adds a touch of richness and makes the broth velvety and comforting.
Grated Parmesan cheese – Melts into the soup for salty, nutty flavor.
Ricotta cheese – The creamy topping that mimics the ricotta layer in classic lasagna.
Shredded mozzarella cheese – Gives you that stretchy, melty cheese moment on top of each bowl.
Fresh parsley – Brightens everything up and makes the soup look extra inviting.
Salt and black pepper – For seasoning every layer so the flavors really pop.

How To Make Homemade Lasagna Soup

This soup comes together in straightforward steps, and once everything is in the pot, it’s mostly hands‑off simmering.

Step 1: Brown the sausage

Heat a large heavy‑bottomed pot or Dutch oven over medium‑high heat and add the olive oil. Crumble in the ground Italian sausage and cook, breaking it up with a spoon, until it’s browned and caramelized in spots. This step builds the meaty flavor that makes the soup so satisfying.

Step 2: Soften the aromatics

Add the diced onion to the pot with the sausage and cook until it’s soft and translucent, scraping up any browned bits from the bottom. Stir in the minced garlic and cook for about 30 seconds, just until fragrant so it doesn’t burn.

Step 3: Toast the tomato paste and herbs

Spoon in the tomato paste along with the dried oregano, basil, thyme, and crushed red pepper flakes if you’re using them. Cook for 1–2 minutes, stirring constantly. You want the tomato paste to darken slightly and the herbs to wake up in the hot fat—this gives the soup deeper, richer flavor.

Step 4: Build the broth

Pour in the beef broth, marinara sauce, and crushed tomatoes. Add the bay leaf and stir everything together, making sure nothing is stuck to the bottom of the pot. Bring the soup up to a gentle boil, then reduce the heat to a simmer and let it bubble for about 10 minutes so the flavors can marry.

Step 5: Cook the pasta in the soup

Stir in the bowtie pasta and continue simmering, stirring occasionally so the pasta doesn’t stick. Cook until the pasta is just al dente according to package time. It will continue to soften a bit in the hot broth, so avoid overcooking.

Step 6: Make it creamy and cheesy

Once the pasta is done, lower the heat and stir in the heavy cream and grated Parmesan cheese. Simmer for another 2–3 minutes, just until the soup is slightly thickened and silky. Taste and adjust with salt and black pepper as needed, then remove the bay leaf.

Step 7: Mix the ricotta topping

In a small bowl, combine the ricotta cheese, shredded mozzarella, and a spoonful of chopped fresh parsley. This mixture will sit on top of each bowl and melt into the soup like the cheesy layers of lasagna.

Step 8: Serve and garnish

Ladle the hot lasagna soup into bowls. Add a generous dollop of the ricotta‑mozzarella mixture to the center of each serving, then finish with more Parmesan and fresh parsley if you like. Serve immediately while the cheese is melting and the soup is piping hot.

Serving and Storing Homemade Lasagna Soup

This recipe makes about 6 hearty servings, perfect for a family dinner or for stocking up on cozy lunches for the week.

Serve the soup in warm bowls so it stays hot longer, and always add the ricotta topping right before eating so it stays creamy and doesn’t disappear completely into the broth.

Leftovers will keep well in an airtight container in the refrigerator for 3–4 days. The pasta will continue to soak up some of the broth as it sits, so you may want to add a splash of extra broth or water when reheating on the stovetop or in the microwave.

If you’d like to freeze the soup, it’s best to freeze it without the pasta for the best texture. Make the soup base up through adding the cream and Parmesan, cool it completely, and freeze for up to 3 months. When you’re ready to serve, thaw, bring to a simmer, and cook fresh pasta directly in the hot broth.

What to Serve With Homemade Lasagna Soup?

Lasagna soup is definitely a full meal on its own, but pairing it with a simple side can make dinner feel extra special.

Garlic Bread or Breadsticks

A basket of warm garlic bread or homemade breadsticks is perfect for dunking and soaking up the last drops of soup.

Crisp Green Salad

A simple salad with mixed greens, cherry tomatoes, cucumber, and a bright vinaigrette balances the richness of the soup.

Roasted Vegetables

Try roasted broccoli, Brussels sprouts, or carrots for an easy sheet‑pan side that cooks while the soup simmers.

Caprese Salad

Fresh mozzarella, ripe tomatoes, basil, and a drizzle of balsamic bring a cool, fresh contrast to the hot, creamy soup.

Antipasto Platter

Serve a small platter with olives, marinated artichokes, salami, and cheese for a fun, Italian‑inspired spread.

Simple Caesar Salad

Crisp romaine, Parmesan, croutons, and creamy Caesar dressing are always a hit next to anything pasta‑inspired.

Buttery Dinner Rolls

Soft, buttery rolls are great for mopping up the cheesy tomato broth.

Want More Cozy Soup and Pasta Ideas?

If this Homemade Lasagna Soup has you craving more bowls of comfort, you might enjoy these other favorites from the blog:

Creamy Broccoli Cheddar Soup for a velvety, veggie‑packed classic that’s perfect with crusty bread.
A Hearty and Comforting Tuscan Bean Soup when you want something rustic, wholesome, and full of beans and veggies.
Beef Pasta in a Creamy Garlic Sauce for a rich, meaty skillet dinner that tastes like a restaurant favorite.
Creamy Roasted Garlic Tomato Soup when you’re in the mood for a silky tomato soup that’s extra garlicky and perfect with grilled cheese.

Each one has that same cozy, comfort‑food energy as lasagna soup, but with its own little twist.

Save This Pin For Later

📌 Save this Homemade Lasagna Soup to your favorite Pinterest dinner board so you can come back to it any time the lasagna craving hits but you don’t feel like fussing with layers.

And when you make it, I’d love to hear how it turned out for you. Did you use bowtie pasta, broken lasagna noodles, or another shape? Did you add extra veggies or spice it up?

I’m always excited to see how you make these recipes your own. Questions are welcome too—let’s help each other cook smarter and cozier.

For even more comforting dinner ideas, soups, and sweet treats, come hang out with me on the Nora Nosh Pinterest board where I share new recipes and kitchen inspiration every day.