Best Lasagna Soup No Ricotta

Why Make This Recipe

Lasagna soup is a comforting dish that combines all the delicious flavors of traditional lasagna but in a warm and hearty soup form. This recipe for Best Lasagna Soup No Ricotta is perfect for family dinners or cozy evenings at home. It’s simple to make and doesn’t require any complicated ingredients or special skills. Plus, it’s a great way to enjoy lasagna without the hassle of layering all the ingredients!

How to Make Best Lasagna Soup No Ricotta

Ingredients:

• 1 lb ground beef or Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups uncooked pasta (like lasagna noodles broken into pieces)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Directions:

1. In a large pot, heat some oil over medium heat. Add ground beef or sausage, onion, and garlic. Cook until the meat is browned and the onions are soft.
2. Stir in crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil.
3. Add the pasta and reduce the heat; let it simmer until the pasta is cooked, about 10-12 minutes.
4. Serve hot, topped with mozzarella and Parmesan cheese, and garnish with fresh basil.

How to Serve Best Lasagna Soup No Ricotta

Serve this delightful lasagna soup hot in bowls. Top each serving with shredded mozzarella and grated Parmesan cheese. Garnish with fresh basil for added flavor and a pop of color. This soup pairs well with garlic bread or a simple side salad for a complete meal.

How to Store Best Lasagna Soup No Ricotta

To store any leftovers, let the soup cool completely. Then, transfer it to an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just ensure to reheat it gently on the stove when you’re ready to enjoy it again.

Tips to Make Best Lasagna Soup No Ricotta

• For a bit of heat, add some red pepper flakes while cooking the meat.
• If you want extra veggies, toss in some chopped spinach or bell peppers along with the meat.
• Make sure not to overcook the pasta; it should be just tender since it will continue to cook a bit after you remove it from the heat.

Variation

You can easily switch the types of meat or make it vegetarian by using a meat substitute or only vegetables. Feel free to experiment with different types of pasta or add in your favorite herbs for added flavor.

FAQs

Can I use a different type of cheese?
Yes! You can substitute provolone or cheddar cheese for mozzarella, or even use a blend of cheeses for a unique flavor.

Can I make this soup in advance?
Absolutely! This soup can be made a day ahead. Just store it in the fridge and reheat before serving.

Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and ensure that the broth and crushed tomatoes are also gluten-free.

Lasagna Soup

A comforting dish that combines all the delicious flavors of lasagna in a warm and hearty soup form, perfect for family dinners or cozy evenings at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef or Italian sausage Can use either ground beef or Italian sausage.
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups uncooked pasta (like lasagna noodles broken into pieces)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Method

 

Cooking

1. In a large pot, heat some oil over medium heat. Add ground beef or sausage, onion, and garlic. Cook until the meat is browned and the onions are soft.
2. Stir in crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil.
3. Add the pasta and reduce the heat; let it simmer until the pasta is cooked, about 10-12 minutes.
4. Serve hot, topped with mozzarella and Parmesan cheese, and garnish with fresh basil.

Notes

For a bit of heat, add some red pepper flakes while cooking the meat. If you want extra veggies, toss in some chopped spinach or bell peppers along with the meat. Make sure not to overcook the pasta; it should be just tender since it will continue to cook a bit after you remove it from the heat. Store any leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.