I’ll never forget the first time I tried making this dish during a particularly hectic week. My family had been craving something hearty and comforting, but between work deadlines and school activities, I barely had time to breathe, let alone layer a traditional lasagna.
That’s when I remembered watching Paula Deen make something similar years ago, and I decided to put my own spin on it. What emerged from my Dutch oven was nothing short of magical—all the cozy flavors of lasagna but in a fraction of the time.
This recipe has become my go-to solution for those nights when everyone needs a warm hug in a bowl. The rich tomato broth, tender pasta, and that incredible cheesy topping come together in a way that feels both familiar and exciting. I love how the aromas of garlic and herbs fill the kitchen, making the whole house smell like an Italian grandmother’s kitchen. It’s the kind of meal that brings everyone to the table without having to call them twice. If you’re looking for another comforting dish with Southern flair, you should try our incredible Marry Me Chicken Soup.
Recipe Overview
Cuisine: American Southern-Italian Fusion
Category: Main Course Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8
What You’ll Need
When it comes to equipment, I’ve learned that having the right tools makes all the difference. I used to make this in whatever pot was clean, but investing in a good heavy-bottomed Dutch oven transformed the results. The even heat distribution prevents burning and allows the flavors to develop beautifully. A quality wooden spoon for stirring and a sharp chef’s knife for prepping vegetables will make your cooking experience so much more enjoyable.
Essential Equipment: Large Dutch oven or heavy soup pot, wooden spoon, chef’s knife, measuring cups and spoons
Helpful Extras: Ladle for serving, cheese grater if using block cheese, kitchen timer
INGREDIENTS
There’s something therapeutic about gathering all the components before you start cooking. I usually line everything up on my counter—the colorful vegetables, fragrant herbs, and rich cheeses create such an inviting palette. The moment I start browning the meat and the savory scent fills the air, I know I’m in for a good cooking session. This mise en place ritual helps me stay organized and enjoy the process rather than feeling rushed.
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 6 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 8 ounces mafalda or campanelle pasta
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- ¼ cup fresh basil, chopped
PREPARATION
I’ll never forget the time I served this to my skeptical brother-in-law who claimed he didn’t like “soupified” versions of classic dishes. His eyes widened with the first spoonful, and he went back for thirds! That experience taught me that even the most traditional food lovers can be won over by this comforting creation. The key is building layers of flavor and not rushing the process. For another quick and satisfying meal that’s perfect for busy nights, check out our easy Chicken Tacos recipe.
- Heat the olive oil in your Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with your spoon, until beautifully browned—about 6-8 minutes. That caramelization creates incredible depth.
- Stir in the onion, garlic, and bell pepper. Cook until the vegetables soften and become fragrant, approximately 5 minutes. You’ll notice the onions turning translucent and the kitchen smelling absolutely heavenly.
- Pour in the chicken broth and crushed tomatoes, then add the Italian seasoning and smoked paprika. Bring everything to a lively boil, then reduce to a gentle simmer for 15 minutes to let the flavors marry.
- Add the pasta and cook until al dente, about 8-10 minutes. Keep an eye on it—you want the pasta tender but still with a slight bite.
- Reduce heat to low and stir in the heavy cream and spinach. Cook just until the spinach wilts, about 2 minutes. The cream adds such luxurious richness.
- In a small bowl, mix the ricotta, mozzarella, and Parmesan with the fresh basil to create your cheesy topping.
- Ladle the hot soup into bowls and top generously with the cheese mixture. Watch it melt into the soup—it’s the best part!
NUTRITION INFORMATION
- Calories: 485 per serving
- Protein: 24g
- Carbohydrates: 32g
- Fat: 28g
- Sodium: 1120mg
- Fiber: 4g
Making It Your Own
One of the things I appreciate most about this recipe is how adaptable it is. My daughter prefers it with ground beef instead of sausage, while my husband loves when I add a pinch of red pepper flakes for heat. I’ve made it with zucchini noodles during healthier phases and with extra cheese during particularly stressful weeks. The basic framework is so forgiving—you can adjust the vegetables, switch up the pasta shape, or even make it spicier if that’s your preference.
During summer, I often substitute fresh garden tomatoes for the canned ones and add whatever herbs are thriving in my window box. In winter, I might include mushrooms or kale for extra heartiness. This flexibility means I can make this comforting dish year-round without it feeling repetitive. What makes it special is how it accommodates your mood and what you have available.
Southern Comfort Lasagna Soup – Paula Deen Inspired Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Southern Comfort Lasagna Soup – Paula Deen Inspired Recipe!
Nutrition Information
Perfect Pairings
While this soup is substantial enough to stand alone, I’ve discovered some wonderful accompaniments over the years. A simple green salad with sharp vinaigrette cuts through the richness beautifully. For bread lovers, garlic toast or warm focaccia for dipping is absolutely divine. And if you’re serving guests, a light Pinot Noir or crisp Chardonnay complements the flavors wonderfully.
Around here, we often enjoy this with a side of roasted vegetables—especially broccoli or Brussels sprouts. The caramelized edges of the roasted veggies provide a nice textural contrast to the creamy soup. For a truly Southern touch, sometimes I’ll serve it with cornbread muffins on the side. The sweet corn flavor pairs surprisingly well with the Italian-inspired soup. If you love corn-based sides, you’ll adore our Savory Scallion Cornmeal Griddlecakes as a perfect complement.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! I often prepare the base up to two days in advance. Just wait to add the pasta until you’re reheating, as it continues to absorb liquid. The cheese topping can be mixed and stored separately in the refrigerator.
What if I don’t have mafalda pasta?
No worries—this recipe works with many pasta shapes. I’ve had great success with campanelle, rotini, or even broken lasagna noodles. The key is using something that will hold up well in the broth and catch the cheesy goodness.
How can I make this recipe lighter?
You can substitute half-and-half for the heavy cream and use lean ground turkey instead of sausage. The result will still be delicious, just a bit less rich. I’ve also used whole wheat pasta with excellent results.
Conclusion
This Southern Comfort Lasagna Soup – Paula Deen Inspired has earned its place as a family favorite in my home, and I hope it brings as much joy to your table. There’s something magical about how it captures all the comfort of traditional lasagna while being so much simpler to prepare. Whether you’re feeding a crowd or meal prepping for the week, this dish delivers satisfaction in every spoonful. I’d love to hear how it turns out for you—feel free to share your experience in the comments below!
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