This post may contain affiliate links. Please read our disclosure policy.
Say hello to Lasagna Soup For One—a hearty, single serving meal that transforms the classic flavors of lasagna into a comforting bowl of soup. Featuring tender lasagna noodles, a savory meat sauce, and creamy cheese, this dish delivers all the richness of traditional lasagna in an easy-to-make, one-pot recipe. Ready in under 30 minutes, it’s the perfect way to enjoy the essence of lasagna without the time and effort of layering and baking.
Looking for more single serving and small batch lasagna recipes? Try our Mini Lasagna, perfectly portioned for a satisfying meal, or our Sheet Pan Lasagna, an easy-to-make twist on the classic. For a fun variation, our Lasagna Rollups are simple and delicious, while the Vegetable Lasagna is loaded with fresh, flavorful vegetables. Each recipe brings the comforting flavors of lasagna to your table in just the right size!
Why You’ll Love This Recipe
- Perfectly Portioned: Designed for one, this recipe minimizes food waste while ensuring a satisfying, comforting meal. Want lasagna soup for two? Just double the ingredients.
- Quick and Easy: Minimal prep and simple steps make this soup a breeze to whip up.
- Classic Lasagna Flavors in Soup Form: Enjoy all the rich, savory goodness of traditional lasagna in a hearty, flavorful bowl.
- Customizable: Adjust the ingredients to suit your taste—add vegetables, swap the meat, or experiment with different cheeses.
- Comforting Anytime: Warm and hearty, this dish is perfect for chilly nights, rainy days, or whenever you’re craving something soothing.
Lasagna soup is a comforting, flavor-packed dish that takes inspiration from classic lasagna. Instead of layering pasta, meat, and cheese in a baking dish, the ingredients come together in a rich, savory broth. This hearty soup delivers all the familiar flavors of traditional lasagna in an easier, one-pot preparation.
Our single serving lasagna soup recipe brings this Italian-inspired dish to life in a perfectly portioned bowl. Made with lasagna noodles, seasoned ground beef, a creamy tomato-based broth, and a trio of cheeses, it’s everything you love about lasagna—without the hassle of leftovers or large-scale cooking. Ideal for busy weeknights or when you want a quick, flavorful meal just for yourself.
Ingredients
If you have any ingredients leftover from this small batch lasagna soup recipe, check out our Leftover Ingredients Recipe Finder.
- Lasagna Noodles: The foundation of the soup; for variety, you can substitute with shells, penne, or fusilli.
- Olive oil: Used for sautéing; avocado or vegetable oil are excellent substitutes.
- Onion and Garlic: Essential for flavor; swap in shallots for a milder, slightly sweeter taste.
- Ground Beef: Adds hearty richness. Ground turkey or plant-based meat are great alternatives. Leftover ground beef? Try it in recipes like Chili Mac, Cottage Pie, Spaghetti Sauce, or Mini Meatloaf.
- Red Pepper Flakes: Optional, for a subtle kick of heat.
- Salt: Enhances all the flavors; adjust to your liking.
- Tomato Paste and Sauce: Forms the flavorful base of the soup. Homemade tomato sauce or your favorite jarred brand work well.
- Chicken Broth: Provides depth. Substitute with vegetable broth for a vegetarian lasagna soup. Use any leftover broth in Chicken Paprika or Split Pea Soup.
- Heavy Cream: Adds richness and creaminess. For a lighter option, substitute with half-and-half. Extra cream is perfect for Broccoli Casserole, Smothered Pork Chops, and even a Mini German Chocolate Cake!
- Parmesan, Mozzarella, and Ricotta: The trio that makes this dish extra cheesy and flavorful. Freshly shredded Parmesan and mozzarella melt better than pre-shredded cheese, so shred your own for best results. Vegan cheese can be used for a dairy-free option. These cheeses are also featured in dishes like Stuffed Shells, Spinach Manicotti, and Baked Ziti.
Recipe Variations
- Vegetarian Lasagna Soup: Skip the meat and load up on vegetables like zucchini, bell peppers, mushrooms, spinach, and onions. Swap the chicken broth for vegetable broth to keep it vegetarian.
- Turkey Lasagna Soup: Use lean ground turkey instead of beef for a lighter, protein-packed version.
- Mexican Lasagna Soup: Give it a Tex-Mex flair with taco seasoning, black beans, corn, and diced tomatoes with green chilies. Finish with avocado, cilantro, and a dollop of sour cream for a flavorful twist.
How To Make Lasagna Soup
These step-by-step 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 them in a 2-quart saucepan according to the package directions. Drain and set aside.
Pro Tip: Slightly undercook the noodles to prevent them from becoming too soft, as they will continue cooking in the soup.
- Toss Noodles in Olive Oil: Lightly toss the drained noodles with a teaspoon of olive oil in a bowl to prevent sticking.
- Sauté the Onions: Using the same saucepan, heat olive oil over medium heat. Add the chopped onions and sauté for about 2 minutes, stirring occasionally, until translucent.
- Add Garlic: Stir in the minced garlic and sauté for 30 seconds, stirring frequently to avoid burning.
- Cook the Ground Beef: Add the ground beef to the pot. Use a spatula to break it into smaller pieces. Season with red pepper flakes, oregano, and salt. Cook until browned, about 3 minutes.
- Incorporate Tomato Paste and Sauce: Blend in the tomato paste, stirring for 30 seconds. Add the tomato sauce and chicken broth, stirring to combine. Bring the mixture to a light simmer.
- Add Heavy Cream: Pour in the heavy cream and bring the soup to a brief boil, stirring occasionally.
- Return Noodles and Add Cheese: Stir the cooked lasagna noodles into the pot. Add Parmesan and mozzarella cheeses, stirring until they melt into the soup.
- Serve: Ladle the soup into a bowl and top with a dollop of ricotta cheese. Optionally, sprinkle with chopped basil for added flavor.
Expert Tips
- Read the Recipe First: Take a moment to read the entire recipe, including the Ingredient Notes and any process photos. This helps you understand each step and ensures your lasagna soup turns out perfectly.
- Choose Your Protein: For a lighter option, use lean ground beef or turkey. Prefer a vegetarian version? Substitute with cooked lentils or plant-based meat alternatives.
- Break the Noodles: Snap lasagna noodles into smaller pieces (1-2 inches) for easier eating and even cooking.
- Boost with Veggies: Add diced bell peppers, zucchini, or spinach to increase the soup’s nutritional value. These ingredients provide extra flavor, texture, and color.
What To Serve With Lasagna Soup
Enjoy your lasagna soup with these simple and delicious pairings:
- Side Salad: A fresh tomato salad with a light vinaigrette makes a refreshing complement to the rich, hearty soup.
- Cheesy Croutons: Toast bread cubes with butter or olive oil and grated Parmesan cheese for crunchy, cheesy croutons to sprinkle on top.
- Fresh Basil: Add a few torn basil leaves just before serving for a fragrant burst of flavor that highlights the Italian-inspired ingredients.
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.
Yes, short pasta shapes like penne, fusilli, or bowtie pasta work well as substitutes for lasagna noodles.
Absolutely! To make a second serving, simply double the ingredient amounts.
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 lasagna noodles
- 1 tablespoon olive oil
- 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 Lasagna Noodles: Break the lasagna noodles into smaller pieces and cook them in a 2-quart saucepan according to package directions. Drain and set aside.Pro Tip: Slightly undercook the noodles to prevent them from becoming too soft as they will continue to cook in the soup.
- Toss Noodles in Olive Oil: Lightly toss the drained noodles with 1 teaspoon of olive oil in a bowl to prevent sticking.
- Sauté the Onions: Heat olive oil in the same saucepan over medium heat. Add the chopped onions and sauté for about 2 minutes, stirring occasionally, until translucent.
- Add Garlic: Stir in the minced garlic and sauté for 30 seconds, stirring frequently to prevent burning.
- Cook the Ground Beef: Add the ground beef to the pot. Break it into smaller pieces with a spatula and season with red pepper flakes, oregano, and salt. Cook until browned, about 3 minutes.
- Stir in Tomato Paste and Sauce: Add the tomato paste and stir for 30 seconds. Pour in the tomato sauce and chicken broth, then bring the mixture to a light simmer.
- Add Heavy Cream: Pour in the heavy cream and bring the mixture to a brief boil, stirring occasionally.
- Combine Noodles and Cheese: Return the cooked lasagna noodles to the pot. Stir in Parmesan and mozzarella cheeses until melted and fully incorporated.
- Serve: Ladle the soup into a bowl and top with a dollop of ricotta cheese. Optionally, sprinkle with chopped basil for added flavor.
Notes
- Read the Recipe First: Take a moment to read the entire recipe, including the Ingredient Notes and any process photos. This helps you understand each step and ensures your lasagna soup turns out perfectly.
- Choose Your Protein: For a lighter option, use lean ground beef or turkey. Prefer a vegetarian version? Substitute with cooked lentils or plant-based meat alternatives.
- Break the Noodles: Snap lasagna noodles into smaller pieces (1-2 inches) for easier eating and even cooking.
- Boost with Veggies: Add diced bell peppers, zucchini, or spinach to increase the soup’s nutritional value. These ingredients provide extra flavor, texture, and color.
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 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.