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Paula Deen Lasagna Soup

Paula Deen lasagna soup is a rich, butter-broth main dish with Italian sausage, ground beef, and broken lasagna noodles simmered until tender. Finish with a generous ricotta-mozzarella-Parmesan cheese topping that melts into the hot soup for a cozy, ladle-and-go bowl.
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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: 620
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
  • 2 tbsp tomato paste
Soup base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 salt and pepper to taste
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
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. 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.
Sauté aromatics
  1. 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.
Build the tomato broth
  1. 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.
Cook the lasagna noodles
  1. Add the broken lasagna noodles and simmer for 10-12 minutes until tender. Stir occasionally so noodles are evenly cooked in the broth.
Season
  1. Season generously with salt and pepper, tasting and adjusting as needed. Stir to distribute the seasoning throughout the soup.
Mix the cheese topping
  1. Mix the whole milk ricotta, shredded mozzarella, parmesan, and fresh basil in a bowl. Continue until the mixture is fully combined and scoopable.
Serve
  1. 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.

Notes

Pro tip: drain excess fat after browning so the broth tastes rich but not greasy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because the cheese topping can change texture after thawing. For a lighter option, use turkey sausage and lean ground beef while keeping the same cheese topping quantities.