Quick lasagna soup no ricotta delivers all the comfort without the fuss. This creamy, cheesy soup recipe takes just 30 minutes and uses simple ingredients.
Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last winter, my neighbor knocked on my door with an empty casserole dish and a guilty smile.
Well, she’d borrowed my famous lasagna recipe for her book club but forgot to buy ricotta cheese. “Can you whip up something lasagna-esque without it?” she pleaded.
That’s when this quick lasagna soup no ricotta was born. After testing this recipe eight times—and yes, I burned the bottom once because I got distracted by my cat—I finally nailed the perfect balance of creamy comfort without any ricotta cheese whatsoever.
You know what? Sometimes the best discoveries happen when we’re forced to think outside the box. This soup delivers all the cozy, cheesy goodness of traditional lasagna but takes just 30 minutes from start to finish.
Whether you’re feeding a hungry family on a Tuesday night or impressing guests with minimal effort, this one’s your ticket to comfort food heaven.
Let me tell you, this soup tastes like a warm hug wrapped in melted mozzarella. Moreover, it’s become my go-to recipe when I need something that feels fancy but doesn’t require a culinary degree.
Table of Contents
What Makes This Lasagna Soup Special
This quick lasagna soup no ricotta proves that sometimes less truly is more. Instead of ricotta, we’re using heavy cream and mozzarella cheese to create that signature creamy texture. Furthermore, the broken lasagna noodles cook directly in the soup, absorbing all those incredible Italian flavors.
I learned this technique from watching Ina Garten’s approach to one-pot meals—she always emphasizes building layers of flavor in a single vessel. Additionally, this method eliminates the need for pre-cooking noodles, which saves both time and dishes.
Ingredient Breakdown
| For the Soup Base | Amount |
|---|---|
| Ground beef | 1 lb |
| Medium onion, diced | 1 |
| Garlic cloves | 4 to 5 |
| For the Broth and Seasonings | Amount |
|---|---|
| Pasta or spaghetti sauce | 1 jar (28–32 oz) |
| Diced tomatoes | 1 can (14 oz) |
| Tomato paste | 2 tbsp |
| Dried basil | 1 tbsp |
| Dried oregano | 1 tbsp |
| Dried parsley | 1 tbsp |
| Bay leaf | 1 |
| Chicken stock | 4 to 6 cups |
| Lasagna noodles, broken | 8 |
| For Finishing and Serving | Amount |
|---|---|
| Heavy cream | 1/2 cup |
| Shredded mozzarella cheese | 1 cup |
Shopping Tips for Success
When shopping at your local grocery store, look for ground beef with an 80/20 fat ratio. This provides the perfect balance of flavor and moisture for the soup base. Similarly, choose lasagna noodles that are sturdy enough to hold their shape during cooking—I prefer the thick, traditional variety over thin or whole wheat versions.
The pasta sauce makes a significant difference in the final flavor. Therefore, I recommend choosing a high-quality marinara or traditional pasta sauce rather than generic brands. Rao’s Homemade or Barilla work beautifully in this recipe.
Smart Substitutions
For international readers or dietary needs:
- Ground beef can be replaced with ground turkey or Italian sausage
- Heavy cream substitutes include half-and-half or whole milk with a tablespoon of flour
- Mozzarella can be swapped for provolone or Italian cheese blend
- Gluten-free lasagna noodles work perfectly with slightly extended cooking time
Quality indicators for best results: Fresh garlic should feel firm and have papery, unblemished skin. Moreover, good mozzarella cheese should smell fresh and mild, never sharp or sour. The best chicken stock is low-sodium, allowing you to control the saltiness of your finished soup.
Equipment and Step-by-Step Instructions
Essential Equipment
You’ll need a Dutch oven or large, heavy-bottomed pot that holds at least 6 quarts. Additionally, keep a wooden spoon handy for stirring and a sharp chef’s knife for dicing. If you don’t have a Dutch oven, a large stockpot works well, though you might need to adjust the heat slightly lower to prevent sticking.
Step 1: Brown the Beef Like a Pro
Heat your Dutch oven over medium-high heat until it’s nice and hot. Add the ground beef and let it sizzle—this creates that beautiful fond that adds incredible depth to your soup.
Break up the meat with your spoon as it cooks, but don’t stir constantly. Instead, let it develop those gorgeous brown bits that will flavor the entire pot. This process takes about 5-7 minutes.
Oops! Here’s where I made my biggest mistake initially: I drained the fat the first time I made this recipe. Don’t do that! The rendered fat carries so much flavor that you’ll want to keep every drop.
Step 2: Build Your Aromatic Base
Add the diced onion and garlic to your beautifully browned beef. The onions will start to soften immediately in that hot fat, releasing their sweet aroma.
Sauté everything together, stirring frequently, until the onion becomes translucent and fragrant—about 3-4 minutes. This step creates what French chefs call a mirepoix base, though we’re keeping it simple with just onion and garlic.
Step 3: Bloom Your Herbs and Tomato Paste
Stir in the tomato paste along with your dried herbs—basil, oregano, parsley, and that essential bay leaf. Cook this mixture for about 2 minutes, allowing the tomato paste to caramelize slightly.
This technique, borrowed from Thomas Keller’s approach to soup-making, intensifies the tomato flavor while toasting the herbs releases their essential oils. You’ll actually smell the difference when the herbs bloom.
Step 4: Create Your Flavor Foundation
Pour in the diced tomatoes with their juices, followed by your pasta sauce and 4 cups of chicken stock. Stir everything together until well combined.
Bring this mixture to a rolling boil, then reduce the heat to maintain a gentle simmer. Let it cook for 10 minutes, allowing all those flavors to meld beautifully while the liquid reduces slightly.
The soup should have a rich, deep red color at this point. If it looks too thin, continue simmering uncovered. Conversely, if it seems too thick, add a splash more stock.
Step 5: Add Those Perfect Noodles
Break your lasagna noodles into bite-sized pieces—roughly 2-inch squares work best. Add them directly to the simmering soup and stir gently to prevent sticking.
Continue simmering for about 10 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. If your soup becomes too thick during this process, gradually add more chicken stock until you reach your desired consistency.
Man, oh man, watching those noodles transform in the bubbling soup is pure kitchen magic. They’ll absorb the flavors while releasing just enough starch to naturally thicken the broth.
Step 6: The Creamy Finish
Reduce your heat to low—this is crucial for preventing the cream from curdling. Slowly stir in the heavy cream followed by three-quarters of your mozzarella cheese.
Stir gently until the cheese melts completely and the soup becomes luxuriously creamy. This final step transforms your Tuscan lasagna soup from good to absolutely incredible.
Remove that bay leaf before serving—nobody wants to bite into that surprise!
Expert Tips and Creative Variations
Professional Techniques for Best Quick Lasagna Soup No Ricotta Results
Temperature control is everything in this recipe. Keep the heat at medium during the browning phase, then reduce to low when adding cream. Additionally, always add cream off high heat to prevent separation.
Taste and adjust seasonings at the end. Salt, pepper, and perhaps a pinch of red pepper flakes can elevate the entire dish. Furthermore, a splash of balsamic vinegar brightens all the flavors beautifully.
Five Delicious Variations
Italian Sausage Version: Replace ground beef with spicy or mild Italian sausage for extra flavor complexity. Remove casings and brown exactly like the beef.
Vegetarian Delight: Skip the meat entirely and add diced zucchini, bell peppers, and mushrooms. Sauté them until tender before adding liquids.
Holiday Twist: During Christmas season, add a splash of red wine with the stock and garnish with fresh basil leaves.
Protein Boost: Stir in cooked rotisserie chicken during the final few minutes for extra heartiness.
Spicy Kick: Add red pepper flakes with the herbs or use spicy Italian sausage for heat lovers.
Storage and Make-Ahead Magic
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | Reheat gently, add liquid if needed |
| Freezer | 2-3 months | May need texture adjustment when reheated |
| Make-ahead | 1 day | Prepare through step 4, add noodles when reheating |
This soup actually improves overnight as flavors continue developing. However, you might need to add extra stock when reheating since the noodles absorb liquid over time.
For meal prep enthusiasts, consider preparing the base through step 4 and freezing in portions. Then simply thaw, add fresh noodles, and finish with cream and cheese for a quick weeknight meal.
Perfect Pairings and Serving Suggestions
This hearty soup pairs wonderfully with crusty garlic bread or a simple Caesar salad. For wine lovers, a medium-bodied red like Chianti Classico complements the Italian flavors perfectly.
Consider serving alongside my Japanese Cotton Candy Swiss Cake Roll for an unexpected but delightful dessert contrast. Additionally, this soup works beautifully as a starter before more substantial Italian dishes.
During football season, I love serving this soup with cornbread and calling it dinner. The combination of comfort food classics never fails to satisfy hungry crowds.
Quick Lasagna Soup No Ricotta FAQs
What is a good substitute for ricotta cheese in lasagna soup?
Heavy cream combined with mozzarella cheese creates the same creamy texture as ricotta. Cream cheese, Greek yogurt, or cottage cheese (blended smooth) also work as excellent substitutes in this best creamy soups recipe.
What can I use for lasagna if I don’t have ricotta?
You can use cottage cheese, mascarpone, or a mixture of cream cheese and mozzarella. For this soup specifically, heavy cream and mozzarella provide all the richness you need without any ricotta whatsoever.
How to make lasagne soup?
Brown ground meat with onions, add herbs and tomato products, simmer with stock, cook broken lasagna noodles directly in the soup, then finish with cream and cheese. This one-pot method eliminates multiple cooking steps while building incredible flavor layers.
Do you put ricotta in lasagna soup?
Traditional lasagna soup recipes often include ricotta, but this version proves you don’t need it. The combination of heavy cream and melted mozzarella creates the same luxurious texture while simplifying the ingredient list significantly.
Bringing It All Together
This quick lasagna soup no ricotta has become my signature comfort food recipe for good reason. It delivers all the satisfaction of traditional lasagna with fraction of the effort and time. Moreover, it’s become the dish my family requests most often during chilly months.
The beauty lies in its simplicity—no layering, no pre-cooking noodles, and definitely no ricotta cheese required. Instead, we’re building incredible flavor through proper technique and quality ingredients.
Next time you’re craving something warm and comforting, remember this recipe. Pair it with a glass of red wine and some crusty bread, and you’ve got yourself a restaurant-quality meal made right at home.
Why not give this recipe a try tonight? Then tag us on social media with your beautiful soup photos—I love seeing how this recipe brings families together around the dinner table.
After all, that’s what Tasty at Home is all about: creating memorable meals that don’t require culinary school training.
Quick Lasagna Soup No Ricotta
Equipment
- Dutch oven
- wooden spoon
- Chef’s knife
- Stockpot
Ingredients
For the Soup Base
- 1 lb Ground beef
- 1 Medium onion, diced
- 4 to 5 cloves Garlic
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 low-sodium preferred
- 8 Lasagna noodles, broken into 2-inch pieces
For Finishing and Serving
- ½ cup Heavy cream
- 1 cup Shredded mozzarella cheese
Instructions
- Heat Dutch oven over medium-high heat. Brown ground beef for 5-7 minutes, letting fond develop. Do not drain fat.
- Add diced onion and garlic. Sauté until onion is translucent, about 3-4 minutes.
- Stir in tomato paste and dried herbs. Cook 2 minutes to caramelize and bloom flavors.
- Add diced tomatoes, pasta sauce, and chicken stock. Bring to boil, then simmer for 10 minutes.
- Add broken lasagna noodles. Simmer 10 minutes until tender, adding stock if too thick.
- Reduce heat to low. Stir in heavy cream and mozzarella until melted and creamy. Remove bay leaf before serving.