Description
This easy lasagna soup no ricotta is a comforting and hearty dish perfect for fall easy recipes dinners. It’s one of the best quick soup recipes and ideal for freezer lasagna soup lovers. A great option for easy meals to make when sick or anytime you want a cozy bowl of deliciousness.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion diced
- 4 to 5 garlic cloves
- 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
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Add diced onion and garlic cloves to the pot and cook until onion is translucent.
- Stir in pasta or spaghetti sauce, diced tomatoes, tomato paste, dried basil, dried oregano, dried parsley, and bay leaf.
- Pour in 4 to 6 cups of chicken stock and bring the mixture to a boil.
- Add broken lasagna noodles to the pot and reduce heat to a simmer. Cook for about 15 minutes, stirring occasionally, until noodles are tender.
- Remove bay leaf, then stir in heavy cream and shredded mozzarella cheese until melted and combined.
- Serve hot and enjoy your comforting lasagna soup.
Notes
- You can adjust the chicken stock amount for desired soup thickness
- This soup freezes well, making it perfect for meal prep
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 2300 kcal
- Sugar: 20g
- Sodium: 1500mg
- Fat: 105g
- Saturated Fat: 40g
- Unsaturated Fat: 60g
- Trans Fat: 1g
- Carbohydrates: 190g
- Fiber: 10g
- Protein: 125g
- Cholesterol: 150mg