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Paula Deen's Lasagna Soup gives you the comfort of a bubbling pan of lasagna without waiting for layers to bake and settle. The broth is rich with beef, tomato, herbs, and just enough cream to soften the edges.
I like this soup because the cheese stays fresh and creamy instead of disappearing into the pot. Each bowl gets its own dollop of ricotta, Parmesan, sour cream, and parsley, so you taste that lasagna filling in every spoonful.
The Lasagna Soup Lineup
The original idea is simple and smart. A tomato-rich beef soup takes the place of sauce, bow tie pasta stands in for noodles, and the creamy cheese mixture goes on top at serving time.
- Ground chuck. Gives the soup deep beef flavor and enough richness to taste like classic lasagna.
- Onion and green bell pepper. Build a sweet, savory base before the tomatoes go in.
- Garlic. Adds the warm, familiar aroma you expect from lasagna.
- Beef broth. Turns the tomato sauce into a spoonable soup without making it thin.
- Petite diced tomatoes and tomato sauce. Bring body, acidity, and that slow-cooked red sauce flavor.
- Dried basil and oregano. Give the broth its Italian-American lasagna flavor.
- Bow tie pasta. Holds its shape well and catches little pockets of broth.
- Heavy cream. Softens the acidity and makes the finish feel cozy.
- Ricotta, Parmesan, and sour cream. Make a tangy cheese topping that melts into each bowl.
- Fresh parsley. Adds color and a clean finish.
How The Pot Comes Together
- Brown the beef base. Cook the ground chuck with onion, bell pepper, and garlic until the beef is crumbly and no pink remains. Drain well so the soup tastes rich, not greasy.
- Simmer the tomato broth. Stir in beef broth, diced tomatoes, tomato sauce, herbs, garlic salt, red pepper, and bay leaves. Let it bubble gently so the vegetables soften and the broth tastes rounded.
- Cook the pasta. Add the bow ties and simmer until tender, stirring now and then so they do not settle on the bottom.
- Finish with cream. Remove the pot from the heat and stir in the heavy cream. This keeps the broth smooth and prevents the dairy from boiling hard.
- Mix the cheese topping. Stir ricotta, Parmesan, sour cream, and parsley in a bowl. Spoon it over hot servings so it softens into the soup.
Why The Cheese Stays Separate
The cheese topping is what makes this taste like lasagna instead of plain tomato pasta soup. If you stir all the ricotta into the pot, it can turn grainy and dull. Keeping it separate gives every serving a creamy, fresh center.
The sour cream is a small but useful detail. It adds tang and keeps the ricotta from feeling heavy. For more creamy lasagna-style bowls, the Creamy White Lasagna Veggie Soup and Alfredo Lasagna Soup lean even more into the cheese-sauce side.
Keep The Broth Balanced
Tomato soup can taste sharp if it does not simmer long enough. Give the broth the full 15 minutes before adding the pasta. The onion and bell pepper soften, the herbs bloom, and the beef flavor settles into the tomatoes.
This version is inspired by the published Paula Deen Magazine lasagna soup, with the same cozy spirit and a few practical home-kitchen notes. Taste before serving. If the tomatoes taste flat, add a pinch of salt. If they taste too acidic, a splash more cream will round them out.
Pasta Timing Matters
Bow tie pasta is sturdy, but it still keeps drinking broth after cooking. For a family dinner served right away, cooking it in the pot is easy and gives the pasta good flavor. For meal prep, cook the pasta separately and add it to each bowl.
If the soup thickens while it sits, add more broth or water during reheating. This is normal. The same thing happens with baked pasta leftovers like Million Dollar Italian Lasagna, where noodles keep absorbing sauce as they cool.
Easy Swaps For Your Kitchen
Ground beef is the classic choice here, but mild Italian sausage works well if you want more seasoning built in. You can also use half beef and half sausage. Red bell pepper is sweeter than green, and crushed tomatoes can replace petite diced tomatoes if you want a smoother broth.
For a fuller meal, serve this with garlic bread or Paula Deen's Corn Casserole if you want a Southern-style side from the same comfort-food lane. Use the exact recipe here as a base, then adjust the heat, cheese, and pasta shape around what your family likes.
Storage And Reheating
Cool the soup quickly and refrigerate it in airtight containers. The USDA leftover safety guide recommends using refrigerated leftovers within 3-4 days.
Reheat on the stove over medium-low heat and stir in broth or water until the texture looks soupy again. Do not boil the cheese topping into the pot. Add it after the soup is hot.
Summary
This is a hearty, tomato-rich lasagna soup with tender bow tie pasta and a creamy cheese topping. Serve it hot with garlic bread or a crisp salad.
FAQs
- Can I use lasagna noodles instead of bow tie pasta?
Yes. Break dry lasagna noodles into small pieces and cook them in the soup until tender. Stir often because wide noodle pieces can stick to the bottom of the pot.
- Can I make Paula Deen's Lasagna Soup ahead?
You can make the tomato-beef base a day ahead and refrigerate it. For the best texture, add the pasta when you reheat the soup so it does not soak up too much broth overnight.
- What can I use instead of ricotta cheese?
Small-curd cottage cheese works if you want a lighter topping. Drain off any extra liquid first, then mix it with Parmesan, sour cream, and parsley.
- How do I keep the pasta from getting mushy?
Cook the pasta just until tender and serve the soup soon after. If you expect leftovers, boil the pasta separately and add it to individual bowls.
- Can I make this soup spicy?
Yes. Increase the crushed red pepper or brown a little hot Italian sausage with the beef. Start small because the heat gets stronger as the soup simmers.
- What should I serve with lasagna soup?
Garlic bread is the obvious match because it catches the tomato broth and melted cheese. A simple green salad also helps balance the richness.
- How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove with a splash of broth or water to loosen the soup.
