Easy Lasagna Soup No Ricotta – Alrightwithme
Lasagna is a classic comfort food that requires a bit of time and effort in traditional preparation. However, if you love the flavors of lasagna but are looking for a quicker and simpler alternative, Easy Lasagna Soup is the perfect solution. This delightful dish combines all the beloved ingredients of lasagna into a hearty, savory soup that is both satisfying and easy to prepare.
Why Make This Recipe
This recipe is an excellent choice for busy weeknights when you crave a comforting meal but don’t have the time to layer noodles and sauce. The incredible flavors of ground beef, rich tomato sauce, and gooey cheese come together in this delightful soup. Moreover, it skips the ricotta, making it lighter and more accessible for many tastes. It is also a one-pot dish, meaning you’ll have minimal cleanup afterward, which is always a win in the kitchen!
How to Make Easy Lasagna Soup No Ricotta
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 4 to 5 garlic cloves, minced
- 1 jar (28–32 oz) pasta or spaghetti sauce
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 bay leaf
- 4 to 6 cups chicken stock
- 8 lasagna noodles, broken into small pieces
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
Directions:
- In a large pot over medium heat, add the ground beef and cook until browned. Drain excess fat if necessary.
- Add the diced onion and garlic to the pot, cooking until the onion becomes translucent.
- Stir in the pasta sauce, diced tomatoes, tomato paste, basil, oregano, parsley, bay leaf, and chicken stock. Bring the mixture to a simmer.
- Once simmering, add the broken lasagna noodles and let them cook until tender, about 8-10 minutes.
- Remove the pot from heat and stir in the heavy cream.
- Serve the soup hot, garnished with shredded mozzarella cheese on top.
How to Serve Easy Lasagna Soup No Ricotta
Serve your Easy Lasagna Soup in deep bowls, garnished with a sprinkle of extra mozzarella cheese. It pairs wonderfully with crusty garlic bread or a fresh side salad for a complete meal. Feel free to add a dash of crushed red pepper for those who enjoy a bit of heat!
How to Store Easy Lasagna Soup No Ricotta
To store any leftover lasagna soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to freeze it, place it in a freezer-safe container, and it will keep for up to 3 months. When reheating, you may need to add a little extra chicken stock to maintain its desired consistency.
Tips to Make Easy Lasagna Soup No Ricotta
- For a bit of extra flavor, consider sautéing some bell peppers or mushrooms along with the onion and garlic.
- To make the soup a little richer, you can add more heavy cream or even a splash of white wine while simmering.
- Ensure you break the lasagna noodles into small, manageable pieces to help them cook evenly and distribute throughout the soup.
Variation
This easy lasagna soup can easily be customized. You can substitute ground beef for ground turkey or sausage for a different flavor profile. Additionally, feel free to throw in any of your favorite veggies, such as spinach or zucchini, to add some nutrition and freshness to the dish.
FAQs
Q: Can I use gluten-free lasagna noodles in this recipe?
A: Yes, you can absolutely use gluten-free lasagna noodles! Just make sure to check the cooking instructions, as they may vary from traditional noodles.
Q: Is it possible to make this lasagna soup vegetarian?
A: Yes! Substitute the ground beef with lentils or mushrooms and use vegetable broth instead of chicken stock. You can also include more vegetables for texture and flavor.
Q: Can I use fresh herbs instead of dried?
A: While dried herbs work great, you can use fresh herbs if you prefer. Generally, you’d want to use three times the amount of fresh herbs as dried for the best flavor.
Easy Lasagna Soup No Ricotta
Ingredients
For the Soup Base
- 1 lb ground beef
- 1 medium onion, diced
- 4 to 5 cloves garlic, minced
- 1 jar pasta or spaghetti sauce (28–32 oz)
- 1 can diced tomatoes (14 oz)
- 2 tbsp tomato paste
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 leaf bay leaf
- 4 to 6 cups chicken stock Adjust based on desired soup thickness.
- 8 pieces lasagna noodles, broken into small pieces Break noodles into manageable sizes.
- 1/2 cup heavy cream For creaminess.
- 1 cup shredded mozzarella cheese For garnish.
Instructions
Preparation
- In a large pot over medium heat, add the ground beef and cook until browned. Drain excess fat if necessary.
- Add the diced onion and garlic to the pot, cooking until the onion becomes translucent.
Cooking
- Stir in the pasta sauce, diced tomatoes, tomato paste, basil, oregano, parsley, bay leaf, and chicken stock. Bring the mixture to a simmer.
- Once simmering, add the broken lasagna noodles and let them cook until tender, about 8-10 minutes.
- Remove the pot from heat and stir in the heavy cream.
Serving
- Serve the soup hot, garnished with shredded mozzarella cheese on top.
