Easy Lasagna Soup No Ricotta
This Easy Lasagna Soup captures all the comforting flavors of traditional lasagna while being quick and simple to make, without the need for 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.
Notes
Serve with crusty garlic bread or a fresh side salad. Add a dash of crushed red pepper for heat. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.