Easy Lasagna Soup No Ricotta: Quick Comforting Meal

I still remember the first time I had lasagna soupmy aunt made it after a long day of sledding. The steam from the bowl fogged up her glasses, and it smelled like home. This easy lasagna soup no ricotta captures that same cozy magic. It’s trending on Pinterest, making waves in TikTok kitchen hacks, and landing on chilly weeknight menus everywhere. The best part? It tastes homemade but comes together in just around 30 minutesno layering, no fuss.

This soup delivers everything we love about classic lasagnatender pasta, a rich herby tomato base, and gooey cheesebut in a deconstructed, weeknight-friendly form. It features ground beef, crushed and diced tomatoes, and broken lasagna noodlesjust pantry staples, no fancy ingredients. Scroll for the full breakdown below!

Back in culinary school, I learned that comfort food should feel effortless. Inspired by my grandmother’s red sauce, I created this simplified version that skips the ricotta without losing the cozy, creamy depth. I’ve made small tweakslike one healthy, creamy swap that adds richness without the heaviness. Trust me, I tested it. You’re going to love this twist.

Why You’ll Love This Easy Lasagna Soup

• Quick Comfort: All the nostalgic flavors of lasagnawithout the stress. You go from stovetop to table in under 30 minutes.
• No Ricotta, No Problem: Skipping ricotta keeps it light yet satisfying, with a creamy finish you’ll get from just one secret ingredient.
• Pantry-Friendly: With broken lasagna noodles, ground beef, and tomato sauce, this recipe uses items you likely already have stocked.
• Family Approved: Loved by kids and grown-ups alikeclassic, approachable flavors that please picky eaters and comfort food lovers.

Ingredients Breakdown

Here’s what you’ll need to make this easy lasagna soup no ricotta. These accessible ingredients make it perfect for a quick weeknight dinner.

How It Comes Together: Step-by-Step

This recipe is all about simplicity. Here’s how to make easy lasagna soup no ricotta from start to finish:

1. Cook the Beef: In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat if needed. Add diced onion and garlic, and cook until translucent and fragrant, about 5 minutes.
2. Build the Base: Stir in spaghetti sauce, diced tomatoes, tomato paste, basil, oregano, parsley, and bay leaf. Pour in 4 cups of chicken stock to start. Stir to combine and bring to a simmer.
3. Add the Noodles: Stir in broken lasagna noodles. Simmer uncovered for 7–9 minutes or until pasta is just tender, stirring occasionally to prevent sticking. Add more stock if the soup gets too thick.
4. Finish with Cream: Reduce heat to low and slowly stir in the heavy cream. Remove bay leaf and taste to adjust seasoning if needed.
5. Serve with Cheese: Ladle into bowls, top with shredded mozzarella, and let it melt. Garnish with fresh basil or parsley if desired.

Serving & Storage Tips

This soup is best served hot and fresh, but you’ll love the leftovers too! Here’s how to store and reheat it like a pro:

• Serving: Ladle into bowls and sprinkle with extra shredded mozzarella or freshly chopped parsley. Serve alongside garlic toast or crusty bread.
• Storing: Cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
• Reheating: Warm gently on the stovetop over low heat. Stir in a splash of chicken stock to rehydrate if the soup thickens in the fridge.
• Freezer Friendly: For best results, freeze the soup without the cream and cheese. Add those fresh after thawing and reheating. Good for up to 3 months!

Expert Insight: Simplifying Comfort with Easy Lasagna Soup No Ricotta

Leaving out the ricotta in this easy lasagna soup no ricotta recipe doesn’t take away the comfortit enhances it. The creamy touch from a splash of heavy cream balances the tangy tomatoes and savory meat beautifully. It saves time, skips the fuss, and still delivers a taste that feels authentic and deeply satisfying.

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How I Perfected My Easy Lasagna Soup No Ricotta

Landing the right balance in this easy lasagna soup no ricotta took a few cozy evenings in the kitchen. I played with spice ratios, cream amounts, and noodle timing until it came together exactly how I remembered it from family-style dinnershearty but smooth, nostalgic without being heavy. This version hits that jackpot of flavor and simplicity.

FAQs ( Quick Lasagna Soup )

Conclusion

This easy lasagna soup no ricotta delivers all the comfort of lasagna in a faster, fuss-free form. In just 30 minutes, you get rich tomato flavor, silky creaminess, and melty cheeseall in one spoonful.

Try swapping in ground turkey or tossing in a handful of baby spinach near the end for a wholesome variation. Have leftovers? They reheat like a dream with a little extra broth. And don’t forget that sprinkle of chopped fresh basil for a bright, herby liftit’s both pretty and tasty.

Have fun making it your own. I’d love to see your version! Did this soup remind you of a comforting meal from childhood? Snap a photo, tag it, or send it to someone who could use a little homemade hug tonight. Cozy cravings, solved.

Olivia Farnsworth

Easy Lasagna Soup No Ricotta: Quick Comforting Meal

This easy lasagna soup no ricotta is the perfect quick comforting meal, ideal for easy meals to make when sick or busy. It doubles as a delicious freezer lasagna soup and is a standout among fall easy recipes dinners. Enjoy hearty flavors with less fuss in a bowl!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 2200

Ingredients Method Notes

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

Method

 

1. In a large pot over medium heat, brown the ground beef until fully cooked, then drain excess fat.
2. Add the diced onion and minced garlic to the pot, sauté until onions are translucent, about 3-5 minutes.
3. Stir in the pasta or spaghetti sauce, diced tomatoes (with juices), and tomato paste.
4. Add dried basil, oregano, parsley, bay leaf, and mix well.
5. Pour in chicken stock, starting with 4 cups and adding more as needed for desired soup consistency.
6. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
7. Add broken lasagna noodles to the pot and continue simmering until noodles are tender, about 10-12 minutes.
8. Remove the bay leaf and stir in the heavy cream.
9. Serve the soup hot, topped with shredded mozzarella cheese.

Notes

• For a vegetarian version, substitute ground beef with mushrooms or plant-based crumbles. This soup freezes well – cool completely before storing in airtight containers.