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This single serving Lasagna Soup is a warm, hearty meal made with lasagna noodles, seasoned ground beef, a creamy tomato broth, and three cheeses. Ready in under 30 minutes, it’s an easy, one-pot recipe that brings all the flavor of classic lasagna to your bowl without the extra work.
Featured Comment
“Love this soup. So different, so tasty and easy to make.”
– Pearl
Why You’ll Love This Recipe
- Single Serving: Made just for one, with no leftovers or waste. Want more? Double the ingredients.
- Easy to Make: Simple steps and minimal prep.
- Lasagna in a Bowl: All the classic lasagna flavors in comforting soup form.
- Customizable: Add vegetables, swap the meat, or use your favorite cheeses.
- Great Anytime: Warm, hearty, and perfect when you want a comforting meal.
I love how this lasagna soup gives you all the rich, comforting flavors of classic lasagna without the extra steps.
Instead of baking, everything simmers together in one pot, creating a creamy, tomato-based broth filled with tender noodles, seasoned beef, and melty cheese.
It’s satisfying, flavorful, and the perfect way to enjoy lasagna without all the layering and cleanup.
Want more small lasagna recipes? Try our mini lasagna for a classic baked version, or our easy sheet pan lasagna. Lasagna rollups offer a fun, simple take, and our small vegetable lasagna is packed with fresh flavor. All perfectly portioned and full of lasagna goodness.
Ingredients
If you have any ingredients leftover from this small batch lasagna soup recipe, check out our Leftover Ingredients Recipe Finder.
- Lasagna Noodles: The base of the soup. You can use shells, penne, or fusilli instead.
- Olive Oil: For sautéing. Avocado or vegetable oil work too.
- Ground Beef: Hearty and rich. Swap with ground turkey or plant-based meat. Use leftover beef in chili mac for one, cottage pie for one, a small batch of spaghetti sauce, or mini meatloaf.
- Tomato Paste and Tomato Sauce: Builds the soup base. Use homemade tomato sauce or your favorite jarred sauce.
- Chicken Broth: Adds depth. Extra broth? Use it in chicken paprika for one or single serving split pea soup.
- Heavy Cream: Makes the soup creamy. Half-and-half is a lighter substitute. Leftover cream is great in a small broccoli casserole, our smothered pork chop recipe, or mini german chocolate cake.
- Parmesan, Mozzarella, and Ricotta: Add rich, cheesy flavor. Shred your own for better melting. Use vegan cheese for dairy-free. You’ll also find these cheeses in small batch stuffed shells, spinach manicotti for one, and baked ziti for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these simple ways to change up your lasagna soup:
- Vegetarian: Leave out the meat and add vegetables like zucchini, bell peppers, mushrooms, spinach, and onions. Use vegetable broth instead of chicken broth.
- Turkey: Swap the ground beef with lean ground turkey for a lighter option.
- Mexican-Inspired: Add homemade taco seasoning, black beans, corn, and diced tomatoes with green chilies. Top with avocado, cilantro, and sour cream.
How To Make Lasagna Soup
These photos and instructions help you visualize how to make a single serving of lasagna soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Lasagna Noodles: Break the lasagna noodles into smaller pieces and cook in a 2-quart saucepan according to the package directions. Drain and set aside.
Pro Tip: Slightly undercook the noodles, they’ll finish cooking in the soup.
- Prevent Sticking: Toss the drained noodles with 1 teaspoon of olive oil in a bowl.
- Sauté the Onions: In the same saucepan, heat olive oil over medium heat. Add chopped onions and cook for 2 minutes, stirring occasionally.
- Add Garlic: Stir in minced garlic and cook for 30 seconds, stirring often.
- Cook the Beef: Add ground beef. Break it up with a spatula and season with red pepper flakes, oregano, and salt. Cook until browned, about 3 minutes.
- Add Sauce and Broth: Stir in tomato paste and cook for 30 seconds. Add tomato sauce and chicken broth. Stir and bring to a simmer.
- Add Cream: Pour in heavy cream and bring to a brief boil, stirring occasionally.
- Combine: Stir in cooked noodles. Add Parmesan and mozzarella, stirring until melted.
- Serve: Spoon into a bowl and top with ricotta. Add chopped basil if desired.
Expert Tips
- Read Before Starting: Review the full recipe, including notes and photos, to understand each step before you begin.
- Break the Noodles: Snap noodles into 1- to 2-inch pieces for easier eating and even cooking.
- Shred Your Own Cheese: Pre-shredded cheese doesn’t melt as smoothly. Freshly shredded Parmesan and mozzarella give better texture and flavor.
- Make Ahead Tip: You can cook the noodles and prep the meat mixture ahead of time, then combine and reheat when ready to eat.
Frequently Asked Questions
It’s possible, but regular lasagna noodles are recommended. No-boil noodles tend to absorb more liquid and can become overly soft or mushy in the soup. Breaking regular noodles into smaller pieces ensures a better texture.
While this is a single serving recipe, if you double the recipe, you can freeze the soup without the noodles for up to three months. Add freshly cooked noodles when reheating for the best texture.
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serve lasagna soup recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Lasagna Soup For One
Equipment
Ingredients
- 2 uncooked lasagna noodles
- 1 tablespoon olive oil , plus 1 teaspoon for tossing the noodles
- ½ cup chopped onions
- 1 clove garlic -minced
- ¼ pound ground beef (4 ounces)
- ¼ teaspoon red pepper flakes or chili flakes
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- ½ tablespoon tomato paste
- ½ cup tomato sauce
- ¾ cup chicken broth
- ¼ cup heavy cream
- ¼ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon ricotta cheese
- Optional for garnish: fresh torn basil leaves
Instructions
- Cook the Noodles: Break the lasagna noodles into smaller pieces and cook in a 2-quart saucepan according to package directions. Drain and set aside.Tip: Slightly undercook the noodles, they’ll finish cooking in the soup.Toss the drained noodles with 1 teaspoon of olive oil in a bowl.
- In the same saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and cook for 2 minutes, stirring occasionally.
- Stir in minced garlic and cook for 30 seconds, stirring often.
- Add ground beef. Break it up with a spatula and season with red pepper flakes, oregano, and salt. Cook until browned, about 3 minutes.
- Stir in tomato paste and cook for 30 seconds. Add tomato sauce and chicken broth. Stir and bring to a simmer.
- Pour in heavy cream and bring to a brief boil, stirring occasionally.
- Stir in cooked noodles. Add Parmesan and mozzarella, stirring until melted.
- Spoon into a bowl and top with ricotta. Add chopped basil if desired.
Notes
- Read Before Starting: Review the full recipe, including notes and photos, to understand each step before you begin.
- Break the Noodles: Snap noodles into 1- to 2-inch pieces for easier eating and even cooking.
- Shred Your Own Cheese: Pre-shredded cheese doesn’t melt as smoothly. Freshly shredded Parmesan and mozzarella give better texture and flavor.
- Make Ahead Tip: You can cook the noodles and prep the meat mixture ahead of time, then combine and reheat when ready to eat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love this recipe, it is reallygood. Thank you Joanie, you’re awesome!!
I made this tonight and it was sensational! I know some people hate it when someone like me monkeys with a recipe, but sometimes it just makes sense, and you did mention how adaptable the recipe was, so here’s what I did: I used a chicken thigh instead of the beef because chicken is better for my digestion. I had some leftover white beans and stewed tomatoes from an earlier recipe so I wanted to use those up so they wouldn’t go bad. I sauteed the veggies and chicken together and then added the leftover beans and tomatoes, sprinkling in a pinch of sugar to even out the acidity. I boiled two lasagna noodles separately and then cut them down to bite-sized pieces, adding them with the chicken broth into the pan of chicken and veggies. Into a small casserole dish I laid out half of the tomato-chicken mixture in the bottom of the dish. Into a small mixing bowl, I mixed a spoonful of cottage cheese and mozzerella together and spread that over the first layer of chicken-tomato mixture, followed by the rest of the chicken-tomato mixture. Finally, I sprinkled some Parmesan over the top and broiled the dish under the broiler until the cheese melted. Sooo good! I will definitely put this on the rotation – specially since this hearty dish will make me two dinners instead of one!
Thank you so much for sharing your take on the recipe! I love how you made it your own and used what you had on hand—that’s exactly what I mean when I say the recipe is adaptable. Your version sounds absolutely delicious, and I bet the layers with cottage cheese and mozzarella added such a comforting touch. I’m thrilled to hear it’s going on your rotation and that it made enough for two dinners—that’s always a bonus!
Love this soup. So different and so tasty and easy to make.
Thanks
Pearl
This was easy to make and tasted very good.
I made a batch of your marinara recipe earlier this week and had some leftover. Used that in place of the tomato sauce for this recipe and it’s so good! I also cooked the pasta directly in the soup at the very end instead of at the beginning to save a step
Good idea! I usually cook the onions with the ground meat in recipes, including spaghetti sauce and tacos. Also, I used italian seasoning blend for the spices asked for in this recipe.
The lasagne soup is luscious and will be making again. There was some left and will have it for lunch.
Love this site because I am able to make meals with what is in my pantry and the meals come together easily.
Made this today, and it was comfot and joy in a bowl. I substituted the beef with Italian sausage because that’s what I had on hand. The flavor combinations were amazing. Definitely a keeper!
I’m so happy you enjoyed the soup!
Looks yummy, definitely going to try it.
Good recipe.