When the sausage and beef start to brown in the Dutch oven, the kitchen already smells like the beginning of a rich tomato sauce. Let them take on real color before adding anything else; that browned meat gives Paula Deen Lasagna Soup its hearty, savory base instead of a thin, one-note broth.
I like how this soup brings the familiar layers of lasagna into a bowl without asking you to assemble a casserole. The tomato broth simmers with broken noodles, and the cheese topping goes on at the table, where it stays creamy instead of disappearing into the pot. It makes eight servings, so there’s plenty to ladle out while the noodles are tender and the cheese is cool and soft against the hot soup.
Kitchen Note
Break the lasagna noodles into 2-inch pieces before you start cooking. That size is easy to catch on a spoon and gives you noodles that sit comfortably in a bowl of soup.
Save Paula Deen Lasagna Soup for a cozy bowl of tomato broth, tender noodles, and a creamy cheese topping.
Why the Lasagna Noodles Go In After the Broth Boils
Lasagna noodles need enough liquid and steady heat to soften, but they also release starch as they cook. That starch gives the broth a little body, which is part of what makes this feel like lasagna in soup form. Add the noodles after the tomato and beef broth have reached a boil, then lower the heat so they cook in a steady simmer rather than a rolling boil.
Cooking them uncovered helps you keep an eye on the texture and avoid taking the pot past tender. The noodles continue soaking up liquid as the soup sits, so the best texture is right after they finish cooking. If you’re serving the soup over a longer stretch, ladle it while the noodles still have a little bite rather than waiting until they’re very soft.
What the Meat, Tomatoes, and Cheese Bring to This Lasagna Soup
- Italian sausage and ground beef — Sausage brings seasoning and savory depth, while 85% lean ground beef makes the soup feel substantial without being overly greasy. Removing the sausage casings lets both meats break up into small pieces. There isn’t a plain-meat swap that keeps the same seasoned flavor.
- Crushed tomatoes and tomato sauce — Crushed tomatoes give the broth texture, and tomato sauce rounds it out so it doesn’t feel like a pot of loose tomato pieces. Standard canned versions work well; there’s no need to seek out a specialty brand.
- Low-sodium beef broth — This keeps the soup savory while leaving room for the kosher salt and salty cheeses. Low-sodium matters more here than brand: regular broth can make the finished pot saltier than intended.
- Lasagna noodles — Their broad, rippled shape gives each spoonful a recognizable lasagna feel. Break them into pieces before they go into the pot so you’re not trying to manage long sheets once they’re hot and tender.
- Ricotta, mozzarella, Parmesan, and parsley — Ricotta makes the topping soft and spoonable, mozzarella adds a mild stretchy quality, and Parmesan brings a sharper, salty note. Fresh parsley brightens the mixture; the cheeses are the part where whole-milk ricotta and freshly grated Parmesan make the most noticeable difference.
Build the Soup in the Dutch Oven, Then Finish Each Bowl
Brown the Sausage and Beef
Heat a 6-quart Dutch oven over medium-high heat and cook the sausage with the ground beef, breaking the meat into small pieces as it cooks. Give the pieces enough contact with the pot to brown instead of rushing to add the onion. Cook for 7 to 9 minutes, until the meat is browned and reaches 160°F. If you still see large clumps, break them apart before moving on so every spoonful gets a little of both meats.
Soften the Onion and Wake Up the Garlic
Add the diced onion to the browned meat and cook until it softens. Stir in the minced garlic and cook briefly, just until fragrant. Garlic can turn bitter if it browns, so keep it moving and don’t let it sit on the hot bottom of the pot. This short aromatic stage gives the tomato broth a savory starting point without letting the garlic take over.
Bring the Tomato Broth to a Boil
Stir in the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, kosher salt, and black pepper. Scrape across the bottom as you stir so any browned bits loosen into the liquid. Bring the soup to a boil before adding the noodles; if the pot is only warm, the cooking time won’t begin evenly. Once it boils, you’re ready to lower the heat for the noodle simmer.
Simmer the Noodles and Mix the Topping
Stir in the broken noodles, reduce the heat to maintain a simmer, and cook uncovered until the noodles are tender, about 10 to 12 minutes. Check a piece near the end rather than relying only on the timer; it should be soft enough to bite without turning limp. While the soup cooks, stir the ricotta, mozzarella, Parmesan, and parsley together in a medium bowl. Ladle the soup into bowls and finish each serving with a spoonful of the cheese mixture.
Three Practical Ways to Adapt the Pot
Freeze the Soup Base Before Adding Noodles
For a planned freezer batch, cook the soup through bringing the tomato broth to a boil, but hold back the noodles. Cool and freeze the base; thaw it in the refrigerator, bring it back to a boil, and add the noodles when you’re ready to serve. They’ll cook fresh in the soup instead of softening during storage.
Make the Meat More Beef-Forward
Use 1/2 pound Italian sausage and 1 1/2 pounds 85% lean ground beef instead of equal amounts. The total meat stays the same, but the broth will taste less sausage-seasoned and more like a classic beefy tomato soup.
Give the Cheese Topping a Sharper Parmesan Bite
For a more savory, less stretchy topping, use 1/2 cup mozzarella and 1 cup Parmesan, keeping the ricotta and parsley the same. The extra Parmesan makes the cheese mixture saltier and sharper, so keep the soup’s listed seasoning unchanged.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3 to 4 days. The noodles will absorb broth and soften as the soup sits.
- Freezer: Freeze cooled soup in airtight portions for up to 3 months for best quality. The noodles will be softer after thawing.
- Reheating: Warm gently on the stovetop, stirring occasionally, until steaming throughout. Avoid a hard boil, which can break up the softened noodles.
Questions That Come Up When Making Lasagna Soup
Paula Deen Lasagna Soup
Ingredients
Equipment
Method
- In a 6-quart Dutch oven over medium-high heat, cook the sausage and ground beef, breaking them into small pieces, for 7 to 9 minutes until browned and the meat reaches 160°F.
- Add the onion and cook for 4 to 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Stir in the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper; bring the soup to a boil.
- Stir in the broken lasagna noodles, reduce the heat to maintain a simmer, and cook uncovered for 10 to 12 minutes until the noodles are tender.
- In a medium bowl, stir together the ricotta, mozzarella, Parmesan, and parsley.
- Ladle the soup into bowls.
- Top each serving with a spoonful of the cheese mixture.
