Description
Paula Deen’s lasagna soup brings classic Italian comfort to your dinner table. Hearty layers of pasta, savory ground beef, and rich marinara merge into a soul-warming bowl that delivers all the delicious flavors of traditional lasagna in a spoon-friendly format you’ll crave.
Ingredients
Scale
Meat:
- ½ pound (226 grams) lean ground beef
- ½ pound (226 grams) ground Italian sausage
Dairy and Cheese:
- 10 ounces (283 grams) ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
Other Ingredients:
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 7 cups (1.66 liters) low sodium chicken broth
- 9 lasagna noodles, broken into pieces
- 1 recipe homemade marinara sauce (or 24 ounces/680 grams marinara sauce)
- 2 cups (60 grams) fresh spinach leaves
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- ½ teaspoon dried oregano leaves
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- salt and freshly ground black pepper, to taste
- fresh basil, for serving
Instructions
- Heat a spacious pot over medium-high temperature, thoroughly browning the lean ground beef and Italian sausage. Sprinkle with kosher salt and freshly ground black pepper during cooking. Eliminate excess fat by draining, then reserve the seasoned meat to the side.
- Without cleaning the pot, drizzle olive oil and reduce heat to medium. Introduce finely chopped onions, allowing them to caramelize for approximately 5 minutes while occasionally stirring. Incorporate minced garlic and continue cooking for an additional 1-2 minutes until fragrant.
- Create the soup base by blending tomato paste, marinara sauce, red pepper flakes, chopped parsley, dried oregano, crumbled basil leaves, and low-sodium chicken broth. Reintroduce the previously cooked meat into the liquid mixture. Elevate temperature until contents reach a robust boil.
- Carefully break lasagna noodles into irregular pieces and submerge them into the bubbling liquid. Decrease heat to medium-low, stirring periodically to prevent noodles from sticking. Continue cooking until pasta reaches an al dente consistency, approximately 8-10 minutes.
- Gently fold fresh spinach leaves into the simmering soup, allowing them to wilt naturally and integrate with the other ingredients.
- In a separate mixing bowl, combine creamy ricotta cheese, shredded mozzarella (about 1 cup or 4 ounces), and grated Parmesan cheese (1/2 cup or 2 ounces). Mix until uniformly blended.
- Ladle the steaming soup into individual serving bowls. Crown each portion with a generous dollop of the prepared cheese mixture. Garnish with fresh basil leaves for an aromatic finish.
Notes
- Layer ingredients strategically for maximum flavor depth and texture contrast.
- Chop vegetables uniformly to ensure consistent cooking and balanced bite experience.
- Gently fold cheese mixture to maintain creamy consistency without deflating texture.
- Simmer soup slowly, allowing spices and herbs to meld and develop rich undertones.
- Use fresh herbs for brighter, more vibrant taste profile compared to dried alternatives.
- Select high-quality ground meats with appropriate fat content for deeper flavor development.
- Drain excess fat after browning meat to prevent greasy soup texture.
- Allow soup to rest briefly after cooking, enabling flavors to settle and intensify.
- Cut noodles into similar-sized pieces for even cooking and appetizing presentation.
- Monitor liquid levels during cooking, adding more broth if soup becomes too thick.
- Taste and adjust seasoning throughout cooking process for perfectly balanced flavor.
- Store leftovers in airtight container, knowing soup often tastes better next day.
- Garnish with fresh parsley or additional cheese for elevated serving presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 302 kcal
- Sugar: 1.29 g
- Sodium: 700 mg
- Fat: 15.28 g
- Saturated Fat: 6.16 g
- Carbohydrates: 27.35 g
- Fiber: 2.1 g
- Protein: 14.82 g
- Cholesterol: 54 mg