Paula Deen Lasagna Soup Recipe – Easy Cozy Twist with Ricotta & Sausage

Steam rises from the pot and the kitchen fills with that unmistakable aroma—tomato, herbs, and bubbling cheese. There’s something about the first spoonful of Paula Deen lasagna soup that just makes you sigh and sink into your chair. I remember the first time I tried this recipe, it was a chilly Sunday afternoon and I was craving something hearty but not quite up for layering noodles in a baking dish. That’s when this cozy ricotta & sausage twist came into my life—honestly, it’s been a family favorite ever since.

If you love classic lasagna but want all the comfort without the fuss, this Paula Deen lasagna soup recipe is going to be your new go-to. It’s got all the flavor—zesty Italian sausage, rich tomato broth, and gooey cheese—plus a dollop of creamy ricotta that’s pure magic. I’ve tweaked this recipe after making it more times than I can count, and I can promise you, it’s foolproof and guaranteed to please even the pickiest eaters. Whether you’re cooking for a crowd or just curling up with a bowl by yourself, this soup delivers big on flavor and even bigger on those cozy vibes.

Why do I keep coming back to this Paula Deen lasagna soup? It’s easy to make, the clean-up is a breeze, and the leftovers are just as good (if not better) the next day. Plus, it’s got that comforting, soul-soothing quality that only a good soup can offer. Trust me, after a long day or when you need a little pick-me-up, this recipe is the answer. Let’s get into it!

Why You’ll Love This Recipe

After countless rounds of taste-testing, kitchen spills, and requests from my family, I can confidently say this Paula Deen lasagna soup recipe is a winner every single time. Here’s why:

• Quick & Easy: Ready in under an hour, most of it hands-off simmering. Perfect for those weeknights when you want comfort but not the hassle.
• Simple Ingredients: You probably have most of them already—no fancy cheese or rare herbs needed.
• Perfect for Cozy Nights: This is the soup you want when it’s cold out or you just need a hug in a bowl.
• Crowd-Pleaser: I’ve served this to friends, picky kids, and skeptical in-laws—never had a complaint. People always ask for seconds.
• Unbelievably Delicious: The combo of melty mozzarella, creamy ricotta, and savory sausage is just… next level. Honestly, you’ll close your eyes and savor every bite.

What makes this Paula Deen lasagna soup recipe stand out? For starters, the sausage adds a punch of flavor that ground beef just can’t match. I blend the ricotta with a little parmesan for extra creaminess, and I use broken-up lasagna noodles instead of pasta shells—so every spoonful tastes like the real deal. Plus, it’s all done in one pot. No juggling pans, no layers slipping apart. You get that classic lasagna taste, but with half the work.

Let’s face it, sometimes you just want dinner to be easy and comforting. This soup is that rare combination—homey, hearty, and completely fuss-free. If you’re anything like me (always craving Italian food but not always up for the marathon bake), this is the recipe you’ll keep coming back to. It’s a little bit nostalgic, a little bit modern, and a whole lot delicious.

Ingredients Needed

This Paula Deen lasagna soup recipe uses simple ingredients that come together for bold flavor and a satisfying texture. Everything you need is right here—nothing complicated!

• For the Soup Base:
• 1 lb (450g) Italian sausage (mild or hot, casings removed; I like Johnsonville for this)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, chopped (red or green; adds a nice sweetness)
• 1 (28 oz/800g) can crushed tomatoes
• 1 (15 oz/425g) can tomato sauce
• 4 cups (950ml) low-sodium chicken broth
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional, for a kick)
• Salt & pepper, to taste
• For the “Lasagna” Effect:
• 8 oz (225g) lasagna noodles, broken into bite-sized pieces (no need to parboil)
• Cheese Topping:
• 1 cup (250g) ricotta cheese (whole milk, for best creaminess)
• 1/2 cup (50g) grated parmesan cheese
• 2 cups (230g) shredded mozzarella cheese
• Chopped fresh parsley or basil, for garnish

Ingredient Notes & Substitutions:

• If you prefer turkey or chicken sausage, go for it—it works just as well.
• Swap lasagna noodles with broken-up pasta shells or rotini if you’re in a pinch.
• Use dairy-free ricotta or mozzarella for a lactose-friendly version. Kite Hill makes a great almond-based ricotta.
• Add spinach or kale if you want some extra greens—just toss them in during the last five minutes of simmering.
• If you need gluten-free, opt for brown rice lasagna noodles.

I always use Rao’s tomato sauce for that rich, homemade flavor, but any brand you like will work just fine. For extra depth, sometimes I’ll toss in a splash of red wine with the broth—totally optional, but it does add a restaurant-quality taste!

Equipment Needed

You don’t need a fancy kitchen to make this Paula Deen lasagna soup recipe—just a few reliable tools:

• Large heavy-bottomed pot or Dutch oven: Best for even heat and big batches. If you’ve got a nonstick option, clean-up is easier.
• Wooden spoon or spatula: For stirring sausage and veggies. A silicone spatula helps scrape the pot clean.
• Chef’s knife & cutting board: For chopping onion, garlic, and bell pepper. Sharp knife makes all the difference.
• Measuring cups & spoons: To get those herbs just right.
• Ladle: For serving (especially if you want to get every cheesy bit from the bottom of the pot!).
• Small mixing bowl: For combining ricotta and parmesan.

If you don’t have a Dutch oven, any large soup pot will do. I’ve made this in everything from enamel-coated pots to old stainless steel stockpots. Just watch for sticking if your pot isn’t nonstick—give it a good stir! For budget-friendly gear, check out IKEA or Target for sturdy soup pots that won’t break the bank. And don’t forget, hand-washing your pot keeps it in good shape for many cozy nights ahead.

Preparation Method

1. Brown the Sausage: Add the Italian sausage to your large pot over medium heat. Break it up with your spoon as it cooks, about 5-7 minutes, until browned and no longer pink. If you see a lot of fat, you can drain a bit, but leave some for flavor.
2. Sauté the Vegetables: Toss in the diced onion, chopped bell pepper, and minced garlic. Stir frequently—let everything soften for about 5 minutes. You’ll know it’s ready when the onion turns translucent and your kitchen smells amazing.
3. Add Tomatoes & Broth: Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add dried basil, oregano, thyme, and red pepper flakes. Give everything a good stir and scrape up any browned bits (that’s flavor gold!). Season with salt and pepper.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and let simmer for 20 minutes. This lets all those flavors mingle—don’t rush it! If you notice the soup thickening too much, just add a splash more broth.
5. Add Lasagna Noodles: Stir in the broken lasagna noodles. Simmer uncovered for another 10-12 minutes, stirring every couple of minutes so they don’t stick. Check for doneness—noodle pieces should be tender but not mushy.
6. Mix the Cheeses: While noodles cook, combine ricotta and parmesan in a small bowl. Stir until smooth.
7. Finish the Soup: Once noodles are cooked, taste and adjust seasoning. If you want it more brothy, add a bit more chicken stock. If you prefer it thicker, let it simmer a few extra minutes.
8. Serve: Ladle soup into bowls. Top each serving with a generous spoonful of the ricotta-parmesan mixture and a sprinkle of shredded mozzarella. Garnish with fresh herbs.

Troubleshooting: If your noodles stick, just give them a stir every few minutes. If the soup gets too thick, add a splash of broth. Got leftovers? The noodles absorb liquid overnight, so you might want to add a little extra broth when reheating.

Preparation Notes: Always taste for salt before serving—tomato products and sausage brands vary in saltiness. If you’re going for a kick, don’t be shy with the red pepper flakes. And if you spill some cheese on the stove (like I always do), just call it extra flavor!

Cooking Tips & Techniques

• Brown for Flavor: Don’t rush the sausage browning step. Those crispy bits mean deeper flavor.
• Layer Your Seasoning: Add dried herbs early so they have time to bloom. Fresh herbs go on top for brightness.
• Noodle Timing: Add noodles only when you’re ready to serve soon. If they sit too long, they’ll get mushy. (Learned this the hard way!)
• Cheese Control: Scoop ricotta mix right before serving. If you stir it into the soup, it’ll dissolve and lose that creamy, lasagna-like texture.
• Consistency Fixes: Soup too thin? Simmer uncovered a few extra minutes. Too thick? Add broth or water, a little at a time.

I can’t tell you how many times I’ve overcooked the noodles—don’t wander off! Multitasking is great, but keep an eye on your pot. If you’re prepping ahead, keep noodles and broth separate until serving. And for those busy nights, you can brown sausage and chop veggies in the morning—then just dump and simmer later.

The biggest lesson? Taste as you go. Not all sausages or tomatoes are created equal. Sometimes I add a pinch more sugar if the tomatoes are extra acidic. Cooking is forgiving—trust your taste buds!

Variations & Adaptations

• Low-Carb/Keto: Skip the noodles and use zucchini ribbons or chopped cauliflower instead. Still delicious, and honestly, lighter for lunch.
• Vegetarian Twist: Swap sausage for plant-based crumbles or mushrooms. Vegetable broth works great here.
• Spicy Kick: Use hot Italian sausage and double the red pepper flakes. Top with a drizzle of chili oil for extra heat.
• Seasonal Swap: In summer, add fresh diced tomatoes and basil. In winter, toss in chopped spinach or kale for a hearty boost.
• Gluten-Free: Use gluten-free lasagna noodles or your favorite short pasta. It’s an easy one-to-one swap.
• Allergen Friendly: Dairy-free cheeses work fine—Violife mozzarella melts well, and Kite Hill ricotta tastes surprisingly good.

Personally, I love adding a handful of baby spinach right at the end. It wilts perfectly and sneaks in some greens without changing the flavor. If you’re cooking for kids, try using mini pasta shapes—they’re fun and scoop up the broth just right!

Serving & Storage Suggestions

This Paula Deen lasagna soup recipe is best served piping hot, right out of the pot. Ladle into deep bowls and top with cheese—let it melt and swirl for that classic lasagna vibe. Sprinkle with fresh parsley or basil if you want it to look extra fancy (but honestly, it’s gorgeous even without).

• Perfect Pairings: Serve with a crisp green salad, garlic bread, or a glass of red wine. My kids love dunking baguette slices into the broth.
• Leftover Love: Store cooled soup in airtight containers in the fridge for up to 4 days. The flavors get even richer by day two!
• Freezing: Freeze soup without noodles for up to 2 months. When reheating, add fresh-cooked noodles so they don’t turn mushy.
• Reheating: Gently warm on the stovetop, adding a splash of broth to loosen up. Microwave in short bursts, stirring between rounds.

The longer it sits, the thicker it gets—so you might need to thin it out just a bit. Don’t worry, the taste only gets better. And if you have guests, set out extra cheese and herbs so everyone can customize their bowl.

Nutritional Information & Benefits

This Paula Deen lasagna soup recipe is hearty, filling, and surprisingly balanced. Here’s a rough nutritional breakdown per serving (about 2 cups):

• Calories: ~420
• Protein: ~24g
• Carbs: ~38g
• Fat: ~18g
• Fiber: ~4g

Key benefits? The sausage packs in protein, ricotta adds calcium, and tomatoes bring lycopene (hello, antioxidants!). If you go with whole wheat or gluten-free noodles, you’ll get extra fiber. This recipe can fit into a balanced diet, especially if you add veggies or swap in lean sausage. Just watch for dairy and wheat if you have allergies—easy to adapt with the swaps above.

Personally, I love that one bowl is satisfying without feeling heavy. It’s comfort food with a little nutrition boost—exactly how I like it!

Conclusion

There’s a reason this Paula Deen lasagna soup recipe is always on my dinner rotation. It’s easy, cozy, and brings all the joy of classic lasagna without the time commitment. Whether you’re cooking for a crowd or just treating yourself, this soup is a simple way to make an ordinary night feel special.

Try it once, and I bet you’ll find your own favorite twist (extra cheese, anyone?). I love it because it’s the kind of recipe that feels like a warm hug—especially when life gets busy or you need a pick-me-up. Don’t forget to leave a comment below if you try it, share your swaps, or just let me know how it turned out. Happy cooking!

Now, grab your pot, break those noodles, and let’s make dinner memorable. You’ve got this!

FAQs

Can I use ground beef instead of sausage?

Absolutely! Ground beef works well—just add a pinch more Italian seasoning and maybe a little extra salt for flavor.

Can I make Paula Deen lasagna soup ahead of time?

Yes, you can prep the soup base ahead. Wait to add noodles and cheese until you reheat and serve so the texture stays perfect.

What’s the best way to freeze this soup?

Freeze without noodles for best results. Add fresh-cooked noodles when reheating so they don’t get mushy.

Can I use store-bought ricotta or does homemade matter?

Store-bought works just fine! If you have homemade, it’s a nice upgrade, but not necessary for great flavor.

How do I make it spicier?

Add more crushed red pepper flakes or use hot Italian sausage. A dash of hot sauce on top also does the trick!

Paula Deen Lasagna Soup Recipe – Easy Cozy Twist with Ricotta & Sausage

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• Author: Savannah Collins
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This cozy lasagna soup brings all the classic flavors of lasagna—zesty Italian sausage, rich tomato broth, and gooey cheese—into a comforting, one-pot meal. Creamy ricotta and parmesan add a luscious finish, making it a family favorite for chilly nights or easy weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb Italian sausage (mild or hot, casings removed)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, chopped (red or green)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups low-sodium chicken broth
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)
• Salt & pepper, to taste
• 8 oz lasagna noodles, broken into bite-sized pieces
• 1 cup ricotta cheese (whole milk)
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• Chopped fresh parsley or basil, for garnish

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Instructions

1. Add Italian sausage to a large pot over medium heat. Break it up with a spoon and cook for 5-7 minutes until browned and no longer pink. Drain excess fat if needed, leaving some for flavor.
2. Add diced onion, chopped bell pepper, and minced garlic. Sauté for about 5 minutes until vegetables are softened and onion is translucent.
3. Pour in crushed tomatoes, tomato sauce, and chicken broth. Add dried basil, oregano, thyme, and red pepper flakes. Stir well and season with salt and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes to let flavors meld. Add more broth if soup thickens too much.
5. Stir in broken lasagna noodles. Simmer uncovered for 10-12 minutes, stirring occasionally, until noodles are tender but not mushy.
6. While noodles cook, combine ricotta and parmesan in a small bowl. Stir until smooth.
7. Taste soup and adjust seasoning. Add more broth for a thinner consistency or simmer longer for a thicker soup.
8. Ladle soup into bowls. Top each serving with a spoonful of ricotta-parmesan mixture and a sprinkle of shredded mozzarella. Garnish with fresh parsley or basil.

Notes

For gluten-free, use brown rice lasagna noodles. Dairy-free ricotta and mozzarella can be substituted for a lactose-friendly version. Add spinach or kale for extra greens. If making ahead, store soup base separately and add noodles and cheese when reheating. Taste and adjust seasoning as sausage and tomato products vary in saltiness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: About 2 cups per serving
• Calories: 420
• Sugar: 8
• Sodium: 950
• Fat: 18
• Saturated Fat: 8
• Carbohydrates: 38
• Fiber: 4
• Protein: 24

Keywords: lasagna soup, Paula Deen, Italian sausage, ricotta, one-pot, comfort food, easy dinner, cozy soup, mozzarella, tomato broth