Why You’ll Love This Recipe

Paula Deen’s Lasagna Soup brings all the delicious flavors of classic lasagna into a comforting soup form. The rich, hearty broth combined with tender noodles, savory meat, and a creamy cheese topping makes this soup a satisfying meal. It’s a perfect dish for cozy dinners or family gatherings, offering the best of lasagna with a twist.

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 jar (24 oz) marinara sauce
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low-sodium chicken broth
• 9 lasagna noodles, broken into pieces
• 2 cups fresh spinach (optional)
• 10 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• Fresh basil, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, brown the ground beef and Italian sausage over medium-high heat. Season with salt and pepper, drain excess fat, and set the meat aside.
2. In the same pot, heat olive oil and sauté the onion for 5 minutes. Add garlic and cook for another 1-2 minutes.
3. Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Bring to a boil, then add broken lasagna noodles and reduce heat to medium-low. Cook until noodles are tender. Stir in spinach if using.
4. In a bowl, combine ricotta, mozzarella, and Parmesan cheese.
5. Serve soup by ladling into bowls and topping with a scoop of the cheese mixture. Garnish with fresh basil.

Servings and Timing

• Servings: 6
• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes

Variations

• Vegetarian Version: Replace the meat with mushrooms or additional vegetables.
• Cheese Boost: Add extra mozzarella or Parmesan for a cheesier soup.
• Spicy Kick: Increase red pepper flakes for more heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw and reheat before serving.

FAQs

Can I use a different kind of pasta?

Yes, any small pasta will work, but broken lasagna noodles are traditional for this soup.

Can I make the soup ahead of time?

Yes, you can prepare the soup in advance and store it in the fridge for up to 4 days.

How do I avoid overcooking the noodles?

Keep an eye on the noodles while they cook and stir occasionally to ensure they stay tender without becoming mushy.

Can I add more vegetables to this soup?

Absolutely! Bell peppers, zucchini, or mushrooms are great additions.

Is there a dairy-free version of this soup?

Yes, substitute the cheese with dairy-free options like vegan ricotta and mozzarella.

How spicy is the soup?

It has a mild heat from the red pepper flakes, but you can adjust it to your preference.

How do I store leftovers?

Allow the soup to cool, then refrigerate in an airtight container for up to 4 days.

Can I freeze the soup?

Yes, the soup can be frozen for up to 3 months. Just be sure to let it cool before freezing.

Can I use store-bought marinara sauce?

Yes, store-bought marinara works perfectly for this recipe.

How do I reheat the soup?

Reheat the soup in a pot on low heat, stirring occasionally, or in the microwave until hot.

Conclusion

Paula Deen’s Lasagna Soup is a comforting, easy-to-make dish that combines all the goodness of lasagna with the convenience of a soup. Perfect for cozy dinners or family meals, this recipe offers a flavorful, hearty meal that everyone will love. Enjoy it with the rich cheese topping and fresh basil for an extra touch of flavor!