Description
This Easy Lasagna Soup without ricotta brings all the comfort of classic lasagna into a cozy, one-pot bowl. Made with savory ground beef, a rich tomato base, herby seasonings, tender noodles, and melty mozzarella, it delivers big flavor in under 45 minutes. Perfect for busy weeknights when you want hearty, cheesy comfort food without the fuss.
Ingredients
Soup base:
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450 g ground beef
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1 medium onion, diced
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4–5 garlic cloves, minced
Broth & seasonings:
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800–900 g jarred pasta or spaghetti sauce
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400 g canned diced tomatoes
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30 g tomato paste
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10 g dried basil
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10 g dried oregano
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10 g dried parsley
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1 bay leaf
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950–1420 ml chicken stock
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8 lasagna noodles, broken into small pieces
Finishing & serving:
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120 ml heavy cream
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100 g shredded mozzarella cheese (75 g for soup, 25 g for garnish)
Instructions
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In a large pot or Dutch oven, cook ground beef over medium-high heat until browned.
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Add onion and garlic, sauté for 3–4 minutes until softened.
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Stir in tomato paste, basil, oregano, parsley, and bay leaf. Cook 1–2 minutes.
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Add diced tomatoes, pasta sauce, and 950 ml of chicken stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
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Add broken lasagna noodles and cook 10–12 minutes, stirring occasionally. Add more stock for a thinner soup.
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Lower the heat and stir in heavy cream and 75 g mozzarella until melted.
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Ladle into bowls, garnish with remaining mozzarella, and serve hot.
Notes
Break noodles before adding to avoid clumping.
For variety, add spinach, zucchini, or mushrooms toward the end.
Use less stock for a stew-like consistency or more for a brothier soup.
Leftovers thicken—add extra broth when reheating.
Can be made dairy-free with coconut milk and dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian-American