Paula Deen lasagna soup brings all the comfort of a bubbling baked lasagna into one pot, with a rich tomato broth, savory sausage, tender noodles, and a cloud of ricotta and mozzarella melting right on top. The broth is hearty enough to eat like a meal, but it still has that spoonable, weeknight-friendly feel that makes you want to go back for another bowl.
What makes this version work is the balance of fat, acid, and cheese. The butter goes in with the meat, which gives the broth a rounder, richer base right from the start, and the tomato paste gets cooked just long enough to lose its raw edge before the broth goes in. That little step matters more than it looks like it should. It gives the soup the deep, slow-cooked taste people expect from lasagna without having to bake anything.
Below you’ll find the timing that keeps the noodles from turning mushy, plus the best way to pile on the cheese so it stays creamy instead of disappearing into the pot. There are also a few swaps that help if you want to lighten it up or stretch it a little farther.
The broth turned out rich without being greasy, and the noodles stayed tender instead of falling apart. I also loved that the ricotta topping stayed thick and creamy on top of each bowl.
Save this Paula Deen lasagna soup for the nights when you want all the cozy layers of lasagna in a rich, one-pot bowl.
The Butter, the Meat, and the Tomato Paste Need to Happen in That Order
A lot of lasagna soups taste flat because the meat gets browned, the tomatoes go in, and the pot never gets a chance to build depth. This version starts with butter and both meats together, which gives the broth a fuller, more luxurious base. After that, the onion softens in the drippings and the tomato paste cooks until it darkens slightly and smells sweet instead of sharp. That extra minute or two is where the soup starts tasting layered instead of thin.
The other mistake is rushing the noodles. If they simmer too long, they soak up too much broth and turn bloated. Add them once the soup is at a steady boil, then keep the heat at a lively simmer until they’re tender with a little bite left in the center. They’ll keep softening in the bowl.
What Each Ingredient Is Actually Doing in This Soup
- Italian sausage — This brings the seasoning, fat, and a little fennel-backed depth that plain ground meat can’t match. If you swap it for all beef, add a pinch more Italian seasoning and a little crushed red pepper if you want the same savory pull.
- Ground beef — Beef rounds out the sausage and gives the soup that lasagna-like meat sauce feel. An 80/20 blend works best because it keeps the broth rich without getting dry.
- Butter — The butter makes the broth taste fuller and smoother. You can cut it back, but this is one of the places where the richness actually matters.
- Tomato paste — This is the quiet ingredient that gives the soup its body. Cooking it with the onions for a couple of minutes wakes it up and keeps it from tasting tinny.
- Ricotta, mozzarella, and parmesan — The topping is what makes this soup taste like lasagna instead of just pasta in tomato broth. Whole milk ricotta gives the best texture, while low-moisture mozzarella melts more cleanly than fresh.
- Lasagna noodles — Broken noodles give you the right bite and the right look without needing a special pasta shape. Break them into uneven pieces so the bowl feels rustic and the pasta doesn’t clump.
Building the Pot So the Soup Stays Rich, Not Heavy
Brown the Meat First
Cook the sausage and beef together in a large pot until the pink is gone and the edges start to brown. That browning is where the depth comes from, so don’t stop early just because the meat looks cooked. Drain off excess fat if the pot looks slick, but leave enough behind to carry the onion and tomato paste.
Cook the Onion and Tomato Paste in the Pan Drippings
Add the diced onion to the hot pot and let it soften for about four minutes. You want it translucent and sweet, not browned. Stir in the garlic and tomato paste and cook for two minutes more, just until the paste darkens a shade and coats the meat. If the garlic goes in too early or too hot, it can turn bitter fast.
Build the Broth and Simmer the Noodles
Pour in both cans of tomatoes, the broth, Italian seasoning, and basil, then bring everything to a boil. Once the noodles go in, lower the heat to a steady simmer and cook until they’re tender, usually 10 to 12 minutes. If you let the soup boil hard the whole time, the noodles can break apart and the broth can cook down too far.
Finish With the Cheese Topping
Mix the ricotta, mozzarella, parmesan, and basil in a bowl, then spoon a generous mound over each serving. The soup should be hot enough to soften the cheese without fully dissolving it, so serve right away. That thick topping gives you the lasagna effect in the first few bites instead of only at the bottom of the bowl.
How to Adapt This for Different Kitchens and Different Nights
Make it a little lighter without losing the lasagna feel
Use leaner ground beef and drain the pot well after browning. You can also cut the butter to 2 tablespoons, but the soup will taste a touch less plush. Keep the ricotta topping in place; that’s what makes the bowl taste complete.
Gluten-free lasagna soup
Swap in your favorite gluten-free lasagna noodles and check them a minute or two early, since they can go from tender to soft quickly. The broth and cheese topping don’t need any other changes.
Vegetable-forward version
Skip the meat and build the base with mushrooms, zucchini, and a little extra olive oil. You’ll lose some of the sausage richness, so add more Italian seasoning and a spoonful of tomato paste to keep the broth bold.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days. The noodles will continue to soften, and the soup will thicken as it chills.
- Freezer: It freezes, but the pasta texture changes. For the best result, freeze the soup base without noodles and add fresh noodles when reheating.
- Reheating: Warm gently on the stove over medium-low heat with a splash of broth or water. High heat makes the noodles break down and can make the broth feel overly reduced.
Answers to the Questions Worth Asking
Paula Deen Lasagna Soup
Ingredients
Equipment
Method
- Melt 4 tablespoons unsalted butter in a large pot over medium-high heat and brown the Italian sausage and ground beef together until cooked through; drain excess fat.
- Reduce the heat to medium and keep the browned meat in the pot so the aromatics can be cooked in the remaining fat.
- Add the diced onion to the pot and sauté for 4 minutes until softened.
- Stir in the minced garlic and tomato paste and cook for 2 minutes until fragrant.
- Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, and dried basil, then bring the mixture to a boil.
- Add the broken lasagna noodles and simmer for 10 to 12 minutes, stirring occasionally, until tender.
- Season generously with salt and pepper to taste and briefly simmer 1 more minute to meld flavors.
- Mix the whole milk ricotta, shredded mozzarella, parmesan, and fresh basil into a cohesive cheese topping.
- Ladle the soup into bowls and top each with a very large, heaping spoonful of the cheese mixture.
