Go Back

Paula Deen Lasagna Soup

Paula Deen lasagna soup with a rich butter-tomato broth, Italian sausage, and tender broken lasagna noodles. Finished with a very generous ricotta-mozzarella topping that melts into each bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Southern American
Calories: 820
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
Noodles and seasonings
  • 8 lasagna noodles broken into pieces
  • 0.25 salt and pepper to taste
Cheese topping
  • 2 cup whole milk ricotta
  • 2 cup shredded mozzarella
  • 0.5 cup parmesan
  • 1 fresh basil for mixing into topping

Equipment

  • 1 Dutch oven

Method
 

Brown the meats and build the base
  1. Brown the Italian sausage and ground beef together in a large pot with the unsalted butter over medium-high heat, then drain excess fat.
  2. Sauté the diced onion for 4 minutes, then add the minced garlic and tomato paste and cook for 2 minutes.
Simmer the lasagna soup
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, and dried basil, then bring the mixture to a boil.
  2. Stir in the broken lasagna noodles and simmer for 10-12 minutes, until tender.
  3. Season the soup generously with salt and pepper.
Make the cheese topping and serve
  1. Mix the whole milk ricotta, shredded mozzarella, parmesan, and fresh basil into a very generous cheese topping.
  2. Ladle the soup into bowls and top with a very large, heaping spoonful of the cheese mixture.

Notes

Pro tip: drain excess fat thoroughly after browning so the tomato broth stays silky instead of greasy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove over medium-low. Freezing is not recommended for the best noodle texture, but you can refrigerate and keep topping separately if you want less thickening. For a lighter option, use reduced-fat mozzarella and part-skim ricotta while keeping the same topping ratio.