Description
Easy Lasagna Soup without ricotta is a hearty, comforting soup that combines ground beef, broken lasagna noodles, and a rich tomato-based broth, finished with creamy mozzarella.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 4–5 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
- 4–6 cups chicken stock
- 8 lasagna noodles, broken into small pieces
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- In a large pot, brown the ground beef with diced onion and garlic until fully cooked. Drain excess fat if necessary.
- Add pasta sauce, diced tomatoes, tomato paste, dried herbs, bay leaf, and chicken stock. Stir to combine and bring to a boil.
- Add broken lasagna noodles. Reduce heat and simmer until noodles are tender, about 12–15 minutes.
- Stir in heavy cream and shredded mozzarella cheese until melted and creamy.
- Adjust seasoning with salt and pepper to taste and serve warm.
Notes
- You can use ground turkey or chicken instead of beef for a lighter version.
- Leftovers can be stored in the fridge for 3–4 days and reheat well.
- Optional: sprinkle fresh basil or Parmesan on top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian