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Paula Deen Lasagna Soup

Paula Deen lasagna soup combines browned Italian sausage and ground beef with tomatoes, broth, and tender lasagna noodles. A creamy ricotta, mozzarella, Parmesan, and parsley topping finishes each bowl.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Cook the soup
  • 1 lb Italian sausage casings removed
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 8 cups low-sodium beef broth
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz lasagna noodles broken into 2-inch pieces
Make the cheese topping
  • 1 cup whole-milk ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. 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.
  2. Add the onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper; bring the soup to a boil.
  5. 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.
Make the cheese topping
  1. In a medium bowl, stir together the ricotta, mozzarella, Parmesan, and parsley.
Serve the soup
  1. Ladle the soup into bowls.
  2. Top each serving with a spoonful of the cheese mixture.

Notes

For best texture, cook the noodles just until tender. Refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles can soften. For a lighter option, replace the ground beef with ground turkey.