Paula Deen’s Lasagna Soup Recipe: Deconstructed Comfort in a Bowl

There’s something deeply satisfying about enjoying all the flavors of lasagna without the fuss of layering and baking. This deconstructed version delivers the same comfort in a hearty, spoonable bowl, with all the classic ingredients you love.

I’ve streamlined the process to capture Paula Deen’s rich, indulgent style—think tender pasta, savory ground beef, and a velvety tomato broth topped with melted cheese. It’s a foolproof way to bring Italian flair to your table with minimal effort.

The beauty of this soup lies in its simplicity. Every bite combines the flavors of traditional lasagna, from the seasoned meat to the creamy ricotta and gooey mozzarella, all in one satisfying dish.

Perfect for cozy weeknights or feeding a crowd, this recipe proves that comfort food doesn’t have to be complicated.

Ingredients for Lasagna Soup Recipe Paula Deen

Nothing exotic here—just good stuff for a bowl of pure comfort food.

The ground beef and sausage are doing the heavy lifting here. 80/20 beef gives you that rich, meaty flavor Paula Deen loves, and Italian sausage (mild or spicy) adds depth. Most grocery stores carry both—Costco is great for bulk if you’re feeding a crowd. Look for San Marzano crushed tomatoes in the canned aisle; they’re sweeter and less acidic than standard brands.

Short on time? Pre-diced onion from the produce section saves a few minutes. No ricotta? Cottage cheese blended smooth gets you close. The lasagna noodles can be any short pasta if you’re in a pinch. For the broth, homemade is ideal, but store-bought low-sodium works—just taste before adding extra salt. The cheese trio (ricotta, mozzarella, Parm) is non-negotiable for that classic lasagna vibe.

This soup reheats like a dream—honestly tastes even better the next day. Keeps for 4-5 days in the fridge, freezes for 3 months. I like to portion leftovers into containers for easy grab-and-go lunches. The noodles will soak up some liquid as it sits, so add a splash of broth when reheating.

Step-by-Step Instructions for Lasagna Soup

This method delivers all the cozy flavors of lasagna in a hearty, spoonable format that warms you from the inside out.

Step 1: Brown the Meats and Build Flavor

Heat the 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the 1 lb ground beef and 0.5 lb italian sausage (casings removed), breaking it up with a wooden spoon. Cook for 6-8 minutes until the meat is no longer pink and develops a rich, deep brown color.

This step creates the flavor foundation for your soup. I always let the meat sit undisturbed for 2-3 minutes at the start to develop a good crust—this adds depth to every bite. Drain excess fat if needed, but leave about 1 tbsp for flavor.

Step 2: Sauté Aromatics and Develop the Base

Reduce heat to medium, then add the finely diced 1 whole onion. Cook for 4-5 minutes until softened and translucent. Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.

Add the 2 tbsp tomato paste, 1 tsp dried basil, 1 tsp dried oregano, and 0.5 tsp red pepper flakes. Cook this mixture for 1-2 minutes, stirring constantly. This blooms the spices and deepens their flavors, creating a robust base for your soup.

Step 3: Simmer with Tomatoes and Broth

Pour in the 2 cups crushed tomatoes and 4 cups beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

Add the 8 pieces lasagna noodles (broken into bite-sized pieces) and cook for 8-10 minutes until the noodles are tender but still have a slight bite. The soup should look rich and hearty at this point, with all the familiar lasagna flavors developing beautifully.

Step 4: Finish with Cheeses and Serve

Remove the pot from heat. Stir in the 1 cup ricotta cheese until fully incorporated—this adds that creamy texture we love in lasagna. Taste and adjust seasoning if needed.

Ladle the soup into bowls and top each serving with 1.5 cups mozzarella cheese and 0.5 cup parmesan cheese divided evenly. The cheeses will melt from the soup’s heat, creating a beautiful, gooey topping that ties everything together. Serve immediately while hot and melty.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap the 8 lasagna noodles for 8 oz gluten-free lasagna noodles—brands like Barilla or Jovial work well. Cook them separately according to package instructions, then add to the soup at the end to prevent overcooking. 💡

Dairy-Free Adaptation

Replace the ricotta with 1 cup dairy-free ricotta (I like Kite Hill). For mozzarella and Parmesan, use vegan shreds—Miyoko’s melts beautifully. Add a splash of unsweetened almond milk to thin the soup if needed.

Lower-Carb Version

Use zucchini noodles or spaghetti squash instead of pasta. Sauté 4 cups zucchini noodles in 1 tbsp olive oil for 3-4 minutes before adding to the soup. This cuts carbs while keeping the dish hearty and flavorful.

Lactose-Intolerant Swap

Opt for lactose-free ricotta and mozzarella (I use Sargento or Frigidaire). These melt just like traditional cheeses but without the digestive discomfort. The Parmesan can be swapped for Pecorino Romano, which is naturally lower in lactose.

Vegetarian Twist

Replace the ground beef and sausage with 1.5 lbs plant-based crumbles like Beyond Meat or Impossible. Brown them in the pot first, then proceed with the recipe as written. Add 1 tsp smoked paprika for depth.

Sodium-Conscious Tips

Use low-sodium beef broth and no-salt-added crushed tomatoes. Skip the added salt in the recipe and let everyone season their bowl to taste. Fresh herbs like basil or parsley can add flavor without extra sodium. 🌱

Frequently Asked Questions