I’m absolutely crazy about this lasagna soup that brings all those beloved Italian flavors into one cozy bowl! 😋 You’ll discover Paula Deen’s genius way of transforming classic lasagna into a comforting, easy-to-make soup that’s perfect for busy weeknights. Pure comfort in every spoonful! 🔥
Ingredients for lasagna soup recipe paula deen
Here’s everything you need to create Paula Deen’s comforting lasagna soup in one pot tonight.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Italian Sausage 🥩 | 1 lb | Mild or hot variety |
| Yellow Onion 🧅 | 1 whole | Diced |
| Garlic 🧄 | 4 cloves | Minced |
| Crushed Tomatoes 🍅 | 28 oz | Canned |
| Chicken Broth 🥣 | 4 cup | Low sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For richness |
| Italian Seasoning 🌿 | 2 tsp | Dried blend |
| Lasagna Noodles 🍝 | 8 pieces | Broken into pieces |
| Ricotta Cheese 🧀 | 1 cup | Whole milk |
| Mozzarella Cheese 🧀 | 1 ½ cup | Shredded |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Fresh Basil 🌿 | ¼ cup | Chopped for garnish |
| Salt 🧂 | 1 tsp | To taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
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For the best results, source quality Italian sausage from your local butcher or stores like Whole Foods. Look for San Marzano crushed tomatoes at Trader Joe's or Italian markets for authentic flavor. Galbani or Polly-O ricotta cheese works beautifully, available at most major grocery chains.
You can substitute ground beef or turkey for Italian sausage if preferred. Fresh mozzarella can replace pre-shredded for creamier texture. Look for bright red tomatoes without dents, and choose ricotta with minimal separation. Regular lasagna noodles work fine, but no-boil varieties save time.
Store leftover soup in airtight containers refrigerated for up to three days. The noodles will absorb liquid, so add extra broth when reheating. Freeze without cheese toppings for best results.
Step-by-Step Instructions for Lasagna Soup Paula Deen
Let me walk you through making this incredible soup that brings all the lasagna flavors together beautifully.
🔥 Step 1: Brown the Meat and Build the Base
I start by heating a large Dutch oven or soup pot over medium-high heat. Add 1 pound of Italian sausage and 1 pound of ground beef to the pot, breaking them up with a wooden spoon as they cook. I let the meat brown for about 8 to 10 minutes, stirring occasionally until it’s nicely caramelized and no longer pink.
Once the meat is browned, I add 1 diced onion and 4 minced garlic cloves right into the pot. You’ll want to sauté these together for another 3 to 4 minutes until the onion becomes translucent and fragrant. If there’s excess grease in the pot, I drain most of it off, leaving just a tablespoon or so for flavor.
🍳 Step 2: Add Liquids and Seasonings
Now comes the fun part where everything starts smelling absolutely amazing! I pour in 1 can (28 ounces) of crushed tomatoes, 1 can (15 ounces) of tomato sauce, and 6 cups of beef broth. Stir everything together really well so the meat mixture is evenly distributed throughout the liquid.
Next, I add my seasonings: 2 teaspoons of Italian seasoning, 1 teaspoon of dried basil, 1/2 teaspoon of red pepper flakes, and 1 teaspoon each of salt and black pepper. Give it all a good stir and bring the mixture to a boil over high heat. Once it’s boiling, I reduce the heat to medium-low and let it simmer for 15 minutes to let those flavors really meld together.
👨🍳 Step 3: Cook the Pasta
After the soup has simmered beautifully, I break up 8 lasagna noodles into bite-sized pieces—about 2-inch squares work perfectly. I add these directly to the simmering soup and stir gently to make sure they don’t stick together or to the bottom of the pot.
Let the soup continue cooking for another 12 to 15 minutes, stirring occasionally, until the noodles are tender but still have a slight bite to them. You’ll notice the soup thickening up nicely as the pasta releases its starches. This is exactly what you want for that hearty, comforting texture that makes this soup so special.
🥘 Step 4: Add the Cheese and Finish
Here’s where the magic happens! I reduce the heat to low and stir in 1 cup of ricotta cheese until it’s well incorporated throughout the soup. The ricotta adds that creamy, authentic lasagna texture we’re looking for.
Just before serving, I taste and adjust the seasoning if needed with more salt and pepper. Ladle the hot soup into bowls and top each serving with generous amounts of shredded mozzarella cheese and grated Parmesan cheese. I also love adding a dollop of ricotta on top and sprinkling with fresh basil if I have it on hand. The heat from the soup will melt that mozzarella into gooey perfection, making every spoonful absolutely irresistible!
Storing and Reheating This Dish
I absolutely love how Paula Deen’s lasagna soup transforms into pure comfort when stored properly! 🍲 After cooking this hearty soup, let it cool to room temperature for about 30-45 minutes before refrigerating. I always transfer my leftovers into airtight containers or heavy-duty glass jars, making sure to leave about an inch of headspace since the soup will expand slightly. The soup stays wonderfully fresh in the refrigerator for 3-4 days, and I’ve found that the flavors actually deepen and meld together beautifully overnight! Just remember to store the soup separately from any garnishes like fresh basil or extra cheese to maintain the best texture and flavor.
For longer storage, this lasagna soup freezes like a dream! ❄️ I portion the completely cooled soup into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Flat freezer bags are my favorite because they stack beautifully and thaw more quickly than containers. The soup maintains excellent quality for 2-3 months in the freezer. I always label each container with the date and contents, and here’s a pro tip: freeze individual portions so you can thaw exactly what you need! When using freezer bags, lay them flat on a baking sheet until frozen solid, then stack them vertically to save precious freezer space.
Reheating this delicious soup is super straightforward, and I’ve perfected several methods! 🔥 For stovetop reheating, transfer the soup to a pot over medium-low heat, stirring occasionally for about 10-15 minutes until heated through to 165°F. If you’re working with frozen soup, thaw it overnight in the refrigerator first for best results. The microwave method works great for individual portions—heat on high for 2-3 minutes, stirring halfway through, then in 30-second intervals until steaming hot. I always add a splash of chicken broth or water when reheating because the pasta absorbs liquid as it sits, and this brings back that perfect soup consistency!
Maintaining quality during reheating is where the magic happens! I’ve learned that gentle, slow reheating preserves the ricotta’s creamy texture and prevents the mozzarella from becoming rubbery. Always stir the soup gently to distribute heat evenly and prevent scorching on the bottom. If the soup seems too thick after storage, I add 1/4 to 1/2 cup of broth to restore the original consistency. For the freshest taste, I hold back on adding fresh garnishes like basil, parmesan, and ricotta dollops until after reheating—this keeps them vibrant and delicious! The pasta will continue softening in storage, so slightly undercooking it initially helps maintain better texture in leftovers.
Nutrition Facts
485kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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