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Paula Deen Lasagna Soup

Paula Deen lasagna soup is a hearty Southern American one-pot recipe with a rich tomato-broth base, Italian sausage, and tender broken lasagna noodles. Finish with a generous ricotta-mozzarella-parmesan topping that melts into the hot soup for a creamy, cheesy spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Southern American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Meat and aromatics
  • 1 lb Italian sausage
  • 1 lb ground beef
  • 1 onion Diced.
  • 4 garlic Minced.
  • 4 tbsp unsalted butter
Tomato broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
Lasagna noodles and seasoning
  • 8 lasagna noodles Broken into pieces.
  • 1 salt To taste.
  • 1 pepper To taste.
Generous cheese topping
  • 2 cup whole milk ricotta
  • 2 cup shredded mozzarella
  • 0.5 cup parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the meats
  1. Melt the unsalted butter in a large pot over medium-high heat, then brown the Italian sausage and ground beef together until no longer pink.
  2. Drain the excess fat from the pot.
Build the tomato base
  1. Sauté the diced onion in the remaining meat mixture for 4 minutes.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes.
  3. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, and dried basil, then bring to a boil.
Simmer the noodles
  1. Add the broken lasagna noodles and simmer for 10–12 minutes, until tender.
Season and finish with cheese
  1. Season generously with salt and pepper to taste.
  2. Mix the whole milk ricotta, shredded mozzarella, parmesan, and fresh basil together for the cheese topping.
  3. Ladle the soup into bowls and top with a very large, heaping spoonful of the cheese mixture.

Notes

Pro tip: drain the fat right after browning so the broth stays thick and not greasy. Store leftovers in the refrigerator up to 3 days; reheat gently, then add fresh basil to refresh the aroma. Freezing is not recommended because the cheese topping can become grainy when reheated. For a lighter swap, use turkey sausage and lean ground beef while keeping the same cheese mix for the classic flavor.