Easy Paula Deen Lasagna Soup

Introduction

Did you know that over 70% of home cooks crave the deep, comforting flavors of lasagna but are intimidated by the time and effort required for the layered classic? Enter the brilliant solution: Easy Paula Deen Lasagna Soup. This recipe masterfully deconstructs the beloved Italian-American casserole into a soul-warming, one-pot wonder that delivers every ounce of flavor with a fraction of the fuss. Inspired by the queen of Southern comfort, this soup transforms tender noodles, a rich, savory meat sauce, and a decadent three-cheese topping into a bowl of pure coziness. Perfect for busy weeknights, chilly evenings, or feeding a hungry crowd, this soup proves that you don’t need hours of assembly to achieve that iconic lasagna taste. Let’s dive into how you can bring this hearty, crowd-pleasing dish to your table tonight.

Ingredients List

Gather these simple, flavorful ingredients to build your soup’s layers of flavor. I’ve included sensory notes and easy substitutions to make this recipe your own.

• For the Soup:
  • 1 tablespoon olive oil – For sautéing; adds a fruity, peppery base note.
  • 1 pound ground Italian sausage (mild or hot) – The star for rich, fennel-spiced savoriness. Substitution: Use ground beef, turkey, or a plant-based crumble.
  • 1 medium yellow onion, diced – Provides a sweet, aromatic foundation.
  • 4 cloves garlic, minced – For that essential pungent, fragrant kick.
  • 1 (24-ounce) jar marinara sauce – The shortcut to deep tomato flavor. Choose a robust, herby brand.
  • 4 cups chicken broth – Creates the savory liquid base. Substitution: Vegetable broth for a vegetarian version.
  • 1 (14.5-ounce) can diced tomatoes, undrained – Adds bright acidity and texture.
  • 2 teaspoons Italian seasoning – A blend of dried oregano, basil, thyme, and rosemary for classic herbal notes.
  • 1 teaspoon dried basil – Enhances the sweet, slightly peppery herb flavor.
  • ½ teaspoon crushed red pepper flakes (optional) – For a subtle, warm heat.
  • 8 lasagna noodles, broken into bite-sized pieces – The iconic, wide ribbons that soak up the broth beautifully. Substitution: Mafalda, campanelle, or rotini pasta.
  • Salt and freshly ground black pepper – To taste, for balancing all the flavors.
• For the Three-Cheese Topping:
  • 1 cup ricotta cheese – Provides a luxuriously creamy, slightly grainy texture and mild milky flavor.
  • ½ cup grated Parmesan cheese – Adds a salty, nutty, umami punch.
  • 1 cup shredded mozzarella cheese – For that iconic, stretchy, melty finish.
  • ¼ cup chopped fresh parsley or basil – A fresh, green garnish for color and a bright finish.

Timing

This Easy Paula Deen Lasagna Soup comes together in about 45 minutes from start to finish. Compared to a traditional lasagna, which can take 1.5 to 2 hours with assembly and baking, this soup version is a remarkable time-saver—delivering the same comforting essence in nearly half the time. The active cooking time is minimal, with most of the process being a hands-off simmer, allowing the flavors to meld into a deeply satisfying broth while you prepare the simple cheese topping.

A steaming, comforting bowl of Easy Paula Deen Lasagna Soup, ready to warm you up.

Step-by-Step Instructions

Step 1: Prep the Foundation

In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium-high heat. Add the ground Italian sausage. Using a wooden spoon, break it apart and cook until it’s beautifully browned and no longer pink, about 5-7 minutes. As it cooks, you’ll smell the fennel and garlic notes releasing—this is the flavor base of your soup. Once browned, use a slotted spoon to transfer the sausage to a plate, leaving the flavorful rendered fat in the pot.

Step 2: Build the Flavor

Reduce the heat to medium. Add the diced onion to the pot with the sausage drippings. Sauté, stirring occasionally, until the onion turns soft and translucent, about 4-5 minutes. Now, add the minced garlic and stir constantly for about 60 seconds until it becomes incredibly fragrant—be careful not to let it burn, as burnt garlic turns bitter.

Step 3: Simmer to Perfection

Return the browned sausage to the pot. Pour in the entire jar of marinara sauce, the chicken broth, and the can of diced tomatoes with their juices. Stir in the Italian seasoning, dried basil, and red pepper flakes (if using). Give everything a good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor! Bring the mixture to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This simmering time is crucial for the flavors to marry and deepen.

Step 4: Cook the Noodles

After 15 minutes, uncover the pot and increase the heat to medium. Add the broken lasagna noodle pieces directly to the simmering soup. Stir well to ensure they’re submerged. Cook, uncovered, for 10-12 minutes, stirring occasionally, until the noodles are al dente—tender but still with a slight bite. The soup will thicken slightly as the noodles release their starch. Season generously with salt and black pepper to your taste.

Step 5: Create the Creamy Topping

While the noodles cook, prepare the magical three-cheese topping. In a medium bowl, combine the ricotta, grated Parmesan, and half of the shredded mozzarella. Mix until just combined. This mixture should be creamy and thick, ready to melt lusciously into the hot soup.

Step 6: Serve and Enjoy

Ladle the hot soup into deep bowls. Immediately top each serving with a generous dollop (or two!) of the three-cheese mixture. Sprinkle the remaining shredded mozzarella and the chopped fresh parsley or basil over the top. The residual heat from the soup will gently melt the cheeses, creating a creamy, dreamy layer in every spoonful. Serve immediately.

Nutritional Information

(Approximate values per serving, assuming 6 servings with cheese topping)

• Calories: ~480 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 1280mg
• Total Carbohydrates: 32g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 26g

Healthier Alternatives

You can easily adapt this Easy Paula Deen Lasagna Soup for a lighter meal without sacrificing the soul-satisfying flavor:

• Leaner Protein: Swap Italian sausage for 93% lean ground turkey or chicken. Add 1 teaspoon of fennel seeds and a pinch of red pepper flakes to mimic the sausage seasoning.
• Whole Grain Noodles: Use whole wheat or legume-based lasagna noodles for a boost of fiber and protein.
• Low-Sodium Broth & Sauce: Opt for low-sodium chicken broth and a no-salt-added marinara sauce to control the salt content.
• Lighter Cheese Topping: Substitute full-fat ricotta with part-skim ricotta or even blended cottage cheese. Use part-skim mozzarella and reduce the Parmesan slightly.
• Veggie Boost: Stir in 2 cups of fresh spinach or chopped zucchini during the last 5 minutes of cooking for added nutrients and color.

Serving Suggestions

This soup is a hearty meal on its own, but it pairs beautifully with a few classic sides:

• Garlic Bread or Breadsticks: Essential for dipping and soaking up every last drop of the flavorful broth.
• Crisp Green Salad: A simple salad with a tangy vinaigrette (like balsamic or Italian) cuts through the richness of the soup perfectly.
• Roasted Vegetables: Serve alongside roasted broccoli, asparagus, or Brussels sprouts for a well-rounded, veggie-forward meal.
• Wine Pairing: A medium-bodied red like Chianti or Sangiovese complements the tomato and herb flavors, or a crisp Pinot Grigio offers a refreshing contrast.

Common Mistakes

• Overcooking the Noodles: Adding the noodles too early or boiling the soup too vigorously will turn them mushy. Add them in the final 10-12 minutes of cooking and test for doneness.
• Skipping the Sausage Browning: Don’t just crumble and simmer the sausage with everything else. Taking the time to brown it first creates a Maillard reaction, building a deeper, more complex meaty flavor.
• Using Pre-Shredded Cheese for Topping: Pre-shredded cheeses contain anti-caking agents that prevent them from melting as smoothly. For the creamiest topping, shred your own mozzarella and grate fresh Parmesan.
• Underseasoning: Broth-based soups need ample seasoning. Taste and adjust the salt and pepper at the end, just before serving.

Storing Tips

• Refrigeration: