Lasagna Soup No Ricotta
This comforting soup is ready in 30 minutes and has all the classic lasagna flavors you love without turning on the oven.
Ingredients
- 1 pound ground beef
- 1 medium onion (chopped)
- 4-5 cloves garlic
- 1 jar Pasta Sauce (28-32 ounces pasta/spaghetti sauce)
- 1 14 oz. can of diced tomatoes
- 2 Tablespoons tomato paste
- 1 tablespoon dried basil
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 bay leaf
- 4-6 cups chicken stock
- 8 Lasagna Noodles broken into bite-sized pieces
- ½ cup cream
- 1 cup mozzarella cheese
Directions
- 1
In a dutch oven or large pot, brown the meat over medium-high heat. Do not drain the fat off the meat.
- 2
Add the chopped onion and garlic to the meat and saute them in the meat.
- 3
Add the tomato paste and dried herbs to the meat and onion mixture. Stir to warm through.
- 4
Pour the diced tomatoes and pasta sauce into the pan.
- 5
Add 4 cups of chicken stock to the pan.
- 6
Bring to a boil and then reduce to a simmer.
- 7
Simmer for 10 minutes to reduce the liquids.
- 8
Add the broken uncooked lasagna noodles to the soup.
- 9
Stir to combine. Simmer for 10 minutes or until the noodles are cooked through.
- 10
Add additional stock if you feel the soup is too thick.
- 11
Just before serving, stir in the heavy cream and 3/4 of the shredded mozzarella cheese.
- 12
Serve in bowls, garnished with remaining shredded cheese.