Easy Lasagna Soup No Ricotta

I love this version of lasagna soup because it delivers all the cosy comfort of a classic lasagna without the layering fuss—and without ricotta (so if you don’t have any, no problem!).

Why You’ll Love This Recipe

I enjoy meals that feel indulgent yet are straightforward to pull together. This soup combines the richness of a tomato-and-beef base, tender broken lasagna noodles, and gooey mozzarella—all in one pot. It’s perfect for when I want something warm and satisfying but without spending hours in the kitchen. Plus, the absence of ricotta keeps it a little lighter and slightly simpler.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
For the soup base:
1 lb ground beef
1 medium onion, diced
4 to 5 garlic cloves
For the broth and seasonings:
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
For finishing and serving:
½ cup heavy cream
1 cup shredded mozzarella cheese

Directions

1. In a large pot over medium heat I brown the ground beef until it’s no longer pink, breaking it up as it cooks. Then I add the diced onion and cook until the onion has softened.
2. I add the garlic cloves (minced or crushed) and cook for about a minute more until fragrant.
3. Next I stir in the jarred pasta/spaghetti sauce, the can of diced tomatoes (undrained), the tomato paste, dried basil, oregano, parsley, and the bay leaf. I mix well.
4. I pour in about 4 cups of chicken stock to start (adding more later if needed), and bring the mixture up to a gentle boil.
5. Once boiling, I add the broken lasagna noodles (so they cook directly in the soup) and reduce heat to a simmer. I cook until the noodles are tender, about 12-15 minutes, stirring occasionally to keep things from sticking.
6. When the noodles are cooked, I stir in the heavy cream to give the soup a rich, creamy finish, and then I add the shredded mozzarella cheese, stirring until it melts into the soup. I taste and adjust seasoning (salt/pepper) as needed.
7. I remove the bay leaf before serving. Then I ladle the soup into bowls and enjoy it hot.

Servings and Timing

This recipe makes about 6 servings (depending on how generous your bowls are).
Prep time: ~10 minutes
Cook time: ~20-25 minutes (including noodle cooking)
Total time: approx. 30-35 minutes.

Variations

• I sometimes swap some or all of the chicken stock for beef stock for a deeper flavour.
• For extra veggies, I’ll stir in chopped spinach or kale in the last few minutes of cooking so the greens wilt into the soup.
• If I want it spicier, I’ll add a pinch of red pepper flakes when I sauté the garlic.
• To lighten it further, I could use half-and-half instead of full heavy cream, or even omit the cream and accept a less creamy but still tasty version.
• Instead of broken lasagna noodles, I could use smaller pasta shapes like penne or rigatoni (though the broken noodles stay closer to the lasagna feel).

Storage/Reheating

• Storage: Once cooled, I cover the pot and store leftovers in the fridge for up to 3-4 days.
• Reheating: I gently reheat on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened in the fridge, I’ll add a splash of stock or water to loosen it.
• Freezing: Because the pasta will soften further when frozen and reheated, I prefer freezing only the soup base (without noodles). Freeze in an airtight container for up to 2 months. When ready, thaw overnight in the fridge, add fresh cooked pasta or broken lasagna noodles, then heat and serve.

FAQs

What if I don’t have heavy cream?

I’ve done it without cream and it still works. The soup will be less creamy but still flavourful. You could substitute with half-and-half or even evaporated milk.

Can I use ground turkey or chicken instead of beef?

Yes—I’ve used ground turkey and it’s a good leaner option. The flavour is slightly different, but with the Italian herbs and tomato base it still feels like lasagna in a bowl.

How do I avoid the noodles becoming too mushy?

I make sure to break them into small but not tiny pieces, and I monitor the cooking time closely so I stop when they’re tender but still have some bite. Also if the soup is going to sit for a while, stirring in fresh cooked pasta just before serving helps.

Can I make this vegetarian?

Yes—swap the ground beef for a plant-based ground “meat” or omit it altogether and use vegetable stock. Add extra mushrooms or beans for texture and protein.

What size jar of pasta sauce should I use?

The recipe calls for a 28–32 oz jar of pasta or spaghetti sauce. I use a 30 oz jar and it works well.

Can I use lasagna sheets instead of the noodles?

Yes—just break regular lasagna sheets into bite-sized pieces. They’ll cook in the soup similarly. Many recipes suggest this method. (The Spruce Eats)

Do I need to drain the beef after browning?

I do drain excess fat so the soup isn’t greasy, especially if I used higher-fat meat. If I used very lean meat, I may skip draining but I still spoon off visible fat.

How thick should the soup be?

I like it medium-thick—more than a broth, less than a stew. If it becomes too thick when resting, I add a bit more stock when reheating to loosen it. (All the Healthy Things)

Can I prepare parts of this soup ahead of time?

Yes—I’ll sometimes brown the meat, sauté the onion and garlic, and store that in the fridge up to a day ahead. Then when I’m ready I add the sauce, tomatoes, stock and pasta and finish it off.

Conclusion

I find this lasagna soup to be a go-to for satisfying dinners when I want comfort food without the fuss of baking a full lasagna. It gives me all the hearty, comforting flavours of traditional lasagna—meat, tomato sauce, pasta, cheese—but in one pot and in under 40 minutes. If you’re in the mood for something warm, easy and delicious, I hope you enjoy making (and eating) this as much as I do.

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