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A white pot filled with steaming lasagna soup featuring broken wavy noodles, ground meat, a rich tomato broth, and topped with melted mozzarella and fresh herbs.

Lasagna Soup No Ricotta

This lasagna soup skips the ricotta but keeps all the rich, comforting flavors of classic lasagna. It’s hearty, cheesy, and perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp paprika
  • 24 oz marinara sauce
  • 14.5 oz crushed tomatoes canned
  • 4 cups beef or vegetable broth
  • 8 lasagna noodles broken into bite-size pieces
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • fresh basil or parsley for garnish

Equipment

  • Large Skillet
  • Soup Pot

Method
 

  1. Heat olive oil in a skillet over medium heat and brown the ground beef or turkey. Drain excess fat if needed.
  2. Add the onion and garlic and sauté for 2–3 minutes until softened.
  3. Transfer the meat mixture to a soup pot and season with salt, pepper, Italian seasoning, basil, oregano, and paprika.
  4. Add marinara sauce, crushed tomatoes, and broth. Stir well.
  5. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
  6. Add the lasagna noodles and cook for 10–12 minutes until tender.
  7. Serve hot topped with mozzarella, Parmesan cheese, and fresh herbs.

Notes

This version is perfect if you prefer lasagna soup without ricotta. Add extra mozzarella for even more cheesy goodness.