Get ready to meet your new weeknight obsession! This Lasagna Soup No Ricotta is everything you love about a classic, bubbling tray of lasagna—the hearty meat, the rich tomato sauce, and that irresistible cheesy pull—but without the fuss of layering or the heavy ricotta filling. It is purely soul-warming comfort in a bowl, coming together in a fraction of the time. Trust me, once you smell this simmering on your stove, your kitchen is going to feel like the trendiest Italian trattoria in town!

Why You’ll Love This Recipe

No-Layering Needed: You get all those iconic lasagna flavors without the tedious prep work. It’s a total game-changer for busy weeknights.
Ultra-Cheesy Goodness: By skipping the ricotta and leaning into a blend of gooey mozzarella and salty Parmesan, the texture stays silky and every bite is perfectly balanced.
One-Pot Magic: Aside from a quick brown in the skillet, this all comes together in one pot, meaning cleanup is a total breeze.
The Ultimate Crowd-Pleaser: Kids and adults alike go crazy for the tender noodles and that rich, savory broth. It’s basically a hug in a bowl!

Ingredients

Gather up these kitchen staples to get started! Note: The full list of ingredients with exact measurements can be found right under this article in the recipe card.

Ground Beef or Turkey: Provides a hearty, protein-packed base; turkey keeps it a bit lighter, while beef adds a classic richness.
Olive Oil: Just a touch to help sauté your aromatics to perfection.
Onion and Garlic: The “flavor foundation” that makes the whole house smell incredible.
Salt, Black Pepper, and Paprika: To enhance the natural flavors and add a tiny hint of warmth.
Italian Seasoning, Dried Basil, and Oregano: This herb trio gives the soup that authentic, herbaceous “grandma’s kitchen” vibe.
Marinara Sauce and Crushed Tomatoes: Using both creates a deep, multi-dimensional tomato base that’s thick and luscious.
Beef or Vegetable Broth: This thins out the sauce into a perfectly slurpable soup while adding extra savory notes.
Lasagna Noodles: Breaking them into bite-sized pieces makes them easy to eat and fun to cook.
Shredded Mozzarella: This melts into the soup for those iconic cheesy strings we all love.
Grated Parmesan: Adds a sharp, salty finish that cuts through the richness.
Fresh Basil or Parsley: A pop of green freshness to brighten up the dish right before serving.

How to Make the Recipe

Step 1: Brown the Meat

Heat your olive oil in a large skillet over medium heat. Add your ground beef or turkey, breaking it up with your spoon as it cooks until it’s beautifully browned. If there’s a lot of extra fat, feel free to drain it off—we want flavor, not grease!

Step 2: Sauté the Aromatics

Toss in your diced onion and minced garlic. Sauté them for about 2–3 minutes. You’re looking for them to become soft, translucent, and so fragrant you’ll want to dive right in.

Step 3: Season and Combine

Transfer that meat mixture into a large soup pot. Now, sprinkle in your salt, pepper, Italian seasoning, basil, oregano, and paprika. Stir it all together so every bit of meat is coated in those lovely spices.

Step 4: Simmer the Broth

Pour in the marinara sauce, crushed tomatoes, and your broth of choice. Give it a good stir and bring the mixture to a gentle boil. Once it’s bubbling, turn the heat down and let it simmer uncovered for about 20 minutes to let those flavors marry.

Step 5: Cook the Noodles

Drop in your broken lasagna noodles. Let them cook right in the soup for about 10–12 minutes. Make sure to give it a stir every now and then so the noodles don’t stick to the bottom!

Step 6: Final Touch and Serve

Give the soup a quick taste test—add a pinch more salt or pepper if you think it needs it. Ladle the hot soup into bowls and immediately top with a generous handful of mozzarella, Parmesan, and fresh herbs. The heat from the soup will melt that cheese into perfection!

Pro Tips for Making the Recipe

Don’t Overcook the Noodles: If you plan on having leftovers, cook the noodles until they are just al dente. They will continue to soften as they sit in the hot broth.
Use High-Quality Marinara: Since the sauce is a huge part of the flavor, use a brand you already love! A garlic or basil-infused marinara works wonders here.
The Noodle Hack: If you want to prevent the noodles from soaking up too much broth overnight, you can actually boil them separately and add them to individual bowls when serving!

How to Serve

The Ultimate Side: You can’t go wrong with a thick slice of warm, buttery garlic bread for dipping.
Fresh Contrast: A crisp arugula salad with a light lemon vinaigrette balances out the richness of the soup beautifully.
Extra Toppings: Feel free to add a dollop of pesto on top for a massive flavor boost.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before placing it in an airtight container. It will stay delicious in the fridge for up to 3 days.

Freezing

You can freeze this soup for up to 3 months! Pro tip: If freezing, I recommend freezing the soup base without the noodles. Add fresh noodles when you reheat it so they don’t get mushy.

Reheating

Gently reheat on the stovetop over medium-low heat, or in the microwave in 30-second intervals. If the soup has thickened too much, just add a splash of broth or water to loosen it up.

FAQs

1. Can I use different types of pasta? Absolutely! While lasagna noodles give it that classic look, rotini, bowties, or even ditalini work great. Just keep an eye on the cooking time as smaller shapes cook faster.

2. Is there a way to make this dairy-free? You bet! Simply swap the mozzarella and Parmesan for your favorite vegan cheese shreds or nutritional yeast. The tomato base is so flavorful on its own that it still tastes amazing.

3. Can I make this in a Slow Cooker? Yes! Brown the meat and aromatics first, then add everything (except the noodles and cheese) to the crockpot. Cook on low for 6-8 hours, then stir in the noodles during the last 30 minutes of cooking.

4. Why skip the ricotta? Ricotta can sometimes make the broth look “grainy” or cloudy. By using mozzarella and Parmesan instead, you get a much silkier, cleaner broth while still keeping all that cheesy satisfaction!