Paula Deen Lasagna Soup Recipe
Do you love comfort food? This Paula Deen Lasagna Soup Recipe is for you. It tastes just like classic lasagna.
Equipment
- Large Dutch Oven
- Wooden spoon
- Chef Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Soup ladle.
- Small mixing bowl
Ingredients
- 1 lb Ground Beef
- 1 cup Yellow Onion
- 3 cloves Garlic
- 4 cups Chicken Broth
- 28 oz Crushed Tomatoes
- 2 tbsp Tomato Paste
- 1 tbsp Italian Seasoning
- 8 oz Lasagna Noodles
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese
- 0.5 cup Parmesan Cheese
- 2 tbsp Fresh Parsley
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
- Brown the Meat: Put the beef and onions in the pot. Cook until the meat is no longer pink. Drain the fat.
- Add Aromatics: Stir in the minced garlic and tomato paste. Cook for one minute until it smells great.
- Pour in Liquids: Add the crushed tomatoes and the chicken broth. Stir well to combine all the ingredients.
- Season the Pot: Add the Italian seasoning, salt, and pepper. Bring the liquid to a steady boil.
- Cook the Noodles: Drop the broken lasagna noodles into the pot. Simmer until the noodles are soft and tender.
- Prepare Cheese Mix: Stir the ricotta, parmesan, and mozzarella in a bowl. Set this aside for the final topping.
- Finish and Serve: Ladle the hot soup into deep bowls. Add a big dollop of the cheese mixture on top.
Notes
➜ Use high-quality beef for the best savory flavor.
➜ Break noodles into small pieces for easier eating.
➜ Do not overcook the noodles or they get mushy.
➜ Fresh garlic tastes much better than the jarred kind.
➜ Add a splash of heavy cream for extra richness.
➜ Stir the soup often so noodles do not stick.
➜ Taste the broth before adding extra salt or pepper.