Sandra This Paula Deen Lasagna Soup Recipe is a hearty and cheesy recipe, which is made with ground beef and Italian sausage. It’s the perfect weeknight dinner, ready in about 50 minutes.
Paula Deen Lasagna Soup Recipe Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley, chopped (or 2 tsp dried)
- 1/2 teaspoon Dried oregano
- 1 teaspoons dried basil
- 7 cups low sodium chicken broth (or vegetable broth)
- 9 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves (optional)
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- fresh basil, for serving
How To Make Paula Deen Lasagna Soup
- Brown the meat: In a large pot or Dutch oven over medium-high heat, cook the ground beef and sausage, breaking it apart with a spoon, until browned. Season with salt and pepper. Drain off any excess grease and remove the meat from the pot.
- Sauté the aromatics: In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Build the soup base: Stir the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, and basil into the pot. Pour in the chicken broth and return the cooked meat to the pot.
- Cook the noodles: Bring the soup to a boil. Add the broken lasagna noodles, reduce the heat to medium-low, and cook, stirring occasionally, until the noodles are tender. If you’re using spinach, stir it in at the end until it wilts.
- Prepare the cheese topping: While the soup simmers, combine the ricotta, mozzarella, and Parmesan cheeses in a small bowl.
- Serve the soup: Ladle the hot soup into bowls. Add a large dollop of the three-cheese mixture on top and garnish with fresh basil.
Recipe Tips
- How do I get the richest flavor? Don’t skip browning the meat and sautéing the onions and garlic. These initial steps build a deep, savory flavor foundation for the entire soup.
- How do I keep the noodles from getting mushy? The noodles will continue to absorb liquid as they sit. For the best texture, cook them just until they are tender (“al dente”). If you plan on having leftovers, it’s best to cook the noodles separately and add them to each bowl as you serve.
- Can I use a different kind of meat? Yes. You can use all ground beef or all Italian sausage if you prefer. Ground turkey would also work well as a leaner option.
- What’s the secret to the creamy texture? The dollop of the three-cheese ricotta mixture on top is key. As you stir it into your hot bowl of soup, it melts, creating a wonderfully creamy, cheesy texture that mimics the layers of a traditional lasagna.
What To Serve With Lasagna Soup
This hearty soup is a complete meal in a bowl. It’s perfect served with:
- Warm, crusty garlic bread for dipping
- A simple Caesar salad
- A sprinkle of extra Parmesan cheese on top
How To Store Lasagna Soup
Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the noodles will absorb more broth as they sit. Freeze: You can freeze this soup for up to 3 months. For the best results, freeze the soup base without the noodles. You can then cook fresh noodles when you reheat the soup.
Lasagna Soup Nutrition Facts
- Calories: 521kcal
- Carbohydrates: 36g
- Protein: 31g
- Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 606mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 1370IU
- Vitamin C: 7mg
- Calcium: 276mg
- Iron: 3mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes. Brown the meat and sauté the aromatics on the stovetop as directed. Transfer them to a slow cooker and add the broth, sauces, and spices. Cook on low for 4-6 hours. About 30 minutes before serving, stir in the broken lasagna noodles and cook until they are tender.
To make it vegetarian, omit the ground beef and sausage. You can add more vegetables like chopped mushrooms, zucchini, or bell peppers, sautéing them with the onion and garlic. Use vegetable broth instead of chicken broth.
Yes, if you don’t have lasagna noodles, you can substitute them with any short pasta shape, such as rotini, penne, or shells.
Try More Recipes:
- Paula Deen Chicken Noodle Soup Recipe
- Paula Deen Taco Soup Recipe
- Paula Deen Hash Brown Potato Soup Recipe
Paula Deen Lasagna Soup Recipe
Description
All the rich, savory flavors of a classic lasagna, deconstructed into a simple, hearty, and comforting one-pot soup.
Ingredients
Instructions
- In a large pot, brown the ground beef and sausage; drain the grease and set the meat aside.
- In the same pot, sauté the onion in olive oil until soft, then add the garlic and cook for 1 minute.
- Stir in the tomato paste, marinara sauce, spices, and broth. Return the meat to the pot.
- Bring the soup to a boil, then add the broken lasagna noodles.
- Reduce heat and simmer until the noodles are tender. Stir in the spinach, if using.
- While the soup simmers, mix the ricotta, mozzarella, and Parmesan cheeses in a small bowl.
- Ladle the hot soup into bowls and top each with a large dollop of the cheese mixture.
Notes
- For the best texture, especially for leftovers, cook the noodles separately and add them to each bowl when serving.
- This soup can be made ahead; prepare the base without the noodles, and then boil the noodles in the soup just before serving.
- The three-cheese ricotta topping is essential for creating the classic, creamy lasagna flavor.
- For a vegetarian version, replace the meat with sautéed mushrooms and zucchini.
