Paula Deen lasagna soup takes everything people love about a pan of lasagna and turns it into a bowl that lands somewhere between cozy and over-the-top in the best way. The broth is tomato-rich and buttery, the sausage and beef give it depth, and the broken noodles soak up just enough of that savory base to taste like the real thing without all the layering. What makes this version stand out is the cheese topping. Instead of melting a little mozzarella on top and calling it done, this soup gets a generous ricotta mixture that softens into the broth and gives every spoonful that creamy, lasagna-like finish.
The method matters here. Browning the sausage and beef together builds a strong base, and the butter adds the kind of roundness you expect from a Paula Deen-style recipe. Tomato paste goes in with the aromatics so it can cook down and lose that raw edge before the broth joins the pot. The noodles cook right in the soup, which helps thicken the broth slightly as they release starch, but you still want to stop when they’re tender, not falling apart.
Below, you’ll find the exact cheese topping that makes this soup feel complete, plus the small timing details that keep the noodles from getting mushy if you’re making it ahead.
The broth turned out rich without being heavy, and the ricotta-mozzarella topping melted into the soup just enough after a minute in the bowl. I followed the noodle timing exactly and they stayed tender instead of going soft and bloated.
Save this Paula Deen lasagna soup for the nights when you want all the comfort of baked lasagna with one pot and a mountain of cheese on top.
The Secret to Keeping the Noodles from Turning to Mush
Lasagna soup can go wrong in one specific way: the noodles keep cooking long after you think the pot is done. That’s why this version works best when you simmer the broken noodles only until they’re just tender, then serve it right away or hold the noodles back if you know you’ll have leftovers. The broth stays lively instead of thick and starchy, and the pasta keeps enough structure to feel like lasagna instead of a noodle casserole.
The other place people lose the texture is by boiling the soup hard after the noodles go in. A steady simmer is enough. Once the pasta starts to soften, the broth should move gently at the surface. That keeps the meat tender and the noodles intact while the sauce thickens naturally.
What Each Ingredient Is Actually Doing in This Bowl
- Italian sausage — This brings the strongest seasoning and most of the savory depth. Hot or mild both work; use mild if you want the cheese and tomato to stay front and center, or hot if you want a little heat in the bowl.
- Ground beef — Beef adds body and that classic lasagna flavor. Using both meats gives you more complexity than either one alone.
- Butter — The butter is part of the Paula Deen-style richness here. It rounds out the tomato base and softens the sharp edges of the sausage, so don’t skip it unless you’re deliberately lightening the soup.
- Tomato paste — This is the ingredient that makes the broth taste cooked, not thin. Let it fry for a minute or two with the onions and garlic so it darkens slightly and loses the raw tomato taste.
- Ricotta, mozzarella, and parmesan — The topping is what turns this from tomato soup with pasta into lasagna soup. Whole milk ricotta gives you creaminess, mozzarella gives you melt, and parmesan adds salt and sharpness. Part-skim works in a pinch, but the texture won’t be as lush.
- Lasagna noodles — Broken noodles give you the right shape without the fuss of layering. Break them into uneven pieces so you get a mix of short and long bites, which feels more like a bowl of lasagna than a pasta soup.
Building the Pot in the Right Order
Browning the Meat and Starting the Base
Start with the sausage, beef, and butter in a large pot and cook until the meat is browned and no pink remains. Drain off excess fat if the pot looks greasy, but leave a little behind so the onions can cook in that flavor. Once the onions go in, cook them until they’re soft and translucent, not browned. If the garlic hits the pot too early, it can burn before the onions are ready, so add it after the onions have started to soften.
Cooking Out the Tomato Paste
Stir in the tomato paste and garlic and let them cook for about two minutes. You want the paste to darken slightly and smell sweet, not sharp. This step matters because raw tomato paste can make the soup taste flat and metallic. When it’s ready, it clings to the meat and onions instead of sitting in little streaks.
Simmering the Broth and Noodles
Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, and basil, then bring the pot to a boil before dropping the heat to a steady simmer. Add the broken noodles and cook until they’re tender but still have a little bite in the center, usually 10 to 12 minutes. Stir now and then so the noodles don’t stick to the bottom. If the soup starts looking too thick before the pasta is done, add a splash of broth instead of turning up the heat.
Finishing with the Cheese Topping
Mix the ricotta, mozzarella, parmesan, and basil together while the soup finishes. Ladle the soup into bowls and pile the cheese mixture on top in a heaping spoonful. The heat from the broth softens the topping just enough for it to sink in at the edges without disappearing completely. That contrast — hot soup underneath, cool creamy cheese on top — is what gives this bowl its lasagna feel.
How to Adapt This for Different Tables and Leftovers
Make It Gluten-Free Without Losing the Comfort
Swap the lasagna noodles for a gluten-free pasta shape that holds up in soup, like rotini or mafalda-style gluten-free pasta. Cook it just until tender, because gluten-free pasta can go soft faster than wheat noodles once it sits in the broth. The flavor stays the same; the texture is the part you need to watch.
A Lighter Version That Still Tastes Full
Use all ground beef instead of the sausage, and cut the butter back to 2 tablespoons. You’ll lose some of the spicy, seasoned richness from the sausage, so add an extra pinch of Italian seasoning and salt to compensate. The soup will still be hearty, just a little less indulgent.
How to Store It So the Noodles Don’t Fall Apart
If you know you’ll have leftovers, cook the noodles separately and add them to each bowl when serving. That keeps the soup from turning thick and soft the next day. The broth, meat, and tomato base keep well in the refrigerator for up to 4 days, and they reheat cleanly on the stove over low heat. If the soup has already been mixed with noodles, add a splash of broth when reheating and warm it gently so the pasta doesn’t split apart.
Questions I Get Asked About This Recipe
Paula Deen Lasagna Soup
Ingredients
Equipment
Method
- Heat the butter in a large pot over medium-high heat, then brown the Italian sausage and ground beef together. Cook until browned, then drain excess fat.
- In the same pot, sauté the diced onion for 4 minutes, stirring until softened. Add the minced garlic and tomato paste and cook for 2 minutes.
- Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, and dried basil to the pot and bring to a boil. Keep the boil going until fully heated and bubbling.
- Add the broken lasagna noodles and simmer for 10-12 minutes until tender. Stir occasionally so noodles are evenly cooked in the broth.
- Season generously with salt and pepper, tasting and adjusting as needed. Stir to distribute the seasoning throughout the soup.
- Mix the whole milk ricotta, shredded mozzarella, parmesan, and fresh basil in a bowl. Continue until the mixture is fully combined and scoopable.
- Ladle the soup into bowls, then top each with a very large, heaping spoonful of the cheese mixture. Serve immediately so the cheese melts into the hot soup.