Print

Easy Lasagna Soup No Ricotta – Alrightwithme Recipe

Easy Lasagna Soup No Ricotta - Alrightwithme Recipe
Print Recipe

★★★★★

5.2 from 21 reviews

This Easy Lasagna Soup No Ricotta is a comforting and hearty dish that delivers all the flavors of classic lasagna in a cozy, warming soup. Made with ground beef, lasagna noodles, a robust tomato-based broth, and finished with creamy mozzarella and heavy cream, this dish is perfect for a quick weeknight dinner or whenever you’re craving lasagna without the hassle of layering noodles and cheese.

Ingredients

Scale

For the Soup Base

  • 1 lb ground beef
  • 1 medium onion, diced
  • 4 to 5 garlic cloves, minced

For the Broth and Seasonings

  • 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

For Finishing and Serving

  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese (use 3/4 cup in soup and reserve 1/4 cup for garnish)

Instructions

  1. Brown the Beef: Heat a Dutch oven or large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Do not drain the fat as it adds flavor to the soup.
  2. Sauté Onion and Garlic: Add the diced onion and minced garlic cloves to the browned beef in the pot. Sauté together, stirring frequently, until the onion becomes translucent and fragrant, creating a flavorful base.
  3. Add Tomato Paste and Herbs: Stir in the tomato paste, dried basil, dried oregano, dried parsley, and bay leaf into the meat, onion, and garlic mixture. Allow the tomato paste to warm through and toast the herbs for a couple of minutes to bloom their flavors.
  4. Add Liquids and Simmer: Pour in the diced tomatoes with juices, pasta or spaghetti sauce, and 4 cups of chicken stock. Stir everything to combine. Bring to a boil, then reduce to a simmer and cook for about 10 minutes to meld flavors and slightly reduce the liquid.
  5. Cook the Noodles: Add the broken, uncooked lasagna noodles to the simmering soup. Stir to prevent sticking. Continue to simmer for about 10 minutes, or until noodles are tender. If the soup becomes too thick, add up to 2 additional cups of chicken stock.
  6. Finish with Cream and Cheese: Reduce heat to low. Stir in the heavy cream and about 3/4 cup of the shredded mozzarella cheese until melted and the soup becomes creamy and rich.
  7. Serve and Garnish: Ladle the soup into bowls and garnish each serving with the remaining 1/4 cup shredded mozzarella cheese for a gooey cheesy top. Serve hot and enjoy!

Notes

  • Do not drain the fat from the beef; it enhances the soup’s flavor.
  • Breaking lasagna noodles into small pieces helps mimic the layered texture in the soup form.
  • Add extra chicken stock gradually if the soup thickens too much while noodles cook.
  • The soup can be made ahead and reheated; flavors improve after resting overnight.
  • To make this soup vegetarian, substitute ground beef with mushrooms or plant-based protein and use vegetable broth.
  • Use freshly shredded mozzarella for the best melting and taste.

Nutrition

Keywords: lasagna soup, easy lasagna soup, no ricotta lasagna soup, Italian soup, comfort food, weeknight soup, cheesy soup

Find it online: https://yumwithmia.com/easy-lasagna-soup-no-ricotta-alrightwithme-recipe/