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Paula Deen Lasagna Soup combines the comforting flavors of classic lasagna with the ease of a hearty soup. With a rich, savory broth, tender lasagna noodles, and a creamy cheese topping, this dish is perfect for cozy dinners. It's a delicious twist on an Italian favorite, ready in no time!
A Comforting Classic Made Easy
I discovered this recipe when looking for a quicker way to enjoy lasagna flavors on busy weeknights. The way all those classic ingredients come together in soup form is just brilliant. Plus the cheese mixture melts into the hot broth creating these amazing swirls of creamy goodness that remind me of pulling apart a perfect piece of lasagna.
What You'll Need
- Ground Beef: ½ pound lean for hearty texture and flavor.
- Italian Sausage: ½ pound for added spice and richness.
- Chicken Broth: 7 cups low sodium, for a flavorful base.
- Lasagna Noodles: 9 pieces, broken into bite-sized pieces.
- Marinara Sauce: 24 ounces, or homemade for depth of flavor.
- Cheese Mixture: Ricotta, shredded mozzarella, and grated Parmesan for creamy topping.
- Aromatics: Onion, garlic, and a blend of Italian herbs for savory notes.
- Spinach: 2 cups fresh (optional) for added nutrition and color.
Let's Make It Together
- Cook the Meat
- Brown ground beef and Italian sausage in a large pot over medium-high heat. Season with salt and pepper, drain grease, and set aside.
- Sauté Onion and Garlic
- In the same pot, heat olive oil over medium heat. Sauté chopped onion for 5 minutes, then add minced garlic and cook for 1-2 minutes.
- Combine Ingredients
- Stir in tomato paste, marinara sauce, herbs, and chicken broth. Return cooked meat to the pot and bring to a boil. Add lasagna noodles and simmer until tender. Stir in spinach at the end if using.
- Prepare Cheese Mixture
- In a small bowl, mix ricotta, mozzarella, and Parmesan cheese. Keep fresh until ready to serve.
- Serve
- Ladle soup into bowls, top with a scoop of cheese mixture, garnish with fresh basil, and serve hot.
Making It Perfect
Through many pots of this soup I've learned some crucial tips. Don't rush browning the meat those crispy bits add so much flavor to the broth. Breaking the noodles into similar sizes helps them cook evenly and makes the soup easier to eat. And that cheese mixture is best when it's room temperature it melts more beautifully into the hot soup.
Keeping It Fresh
This soup keeps beautifully in the fridge for several days just store the cheese mixture separately. When reheating add a splash of broth if needed to thin it out. For meal prep I sometimes make extra and freeze portions without the noodles then add fresh pasta when reheating. It's like having a warm hug ready whenever you need it!
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Frequently Asked Questions
- → Can I make this soup ahead of time?
- You can prepare the soup base ahead of time, but add the noodles when reheating to prevent them from becoming too soft. Keep the cheese mixture separate until serving.
- → What can I substitute for lasagna noodles?
- You can use other pasta shapes like rotini, farfalle, or even regular egg noodles. Just adjust cooking time according to package directions.
- → Can I freeze this soup?
- The soup base freezes well, but prepare and add the pasta and cheese mixture fresh when serving. Freeze without noodles for up to 3 months.
- → Can I use different cheeses?
- Yes, you can experiment with different Italian cheese combinations. Provolone, Romano, or Italian cheese blend work well in place of or in addition to the specified cheeses.
- → How do I prevent the noodles from getting too soft?
- Cook the noodles just until al dente and serve immediately. If making ahead, cook and store noodles separately from the soup base.