Rich Lasagna Soup for One

If you ask me, lasagna soup is one of the best ideas to come out of my kitchen in a long time.

This single-serving recipe takes everything you love about lasagna and turns it into a comforting bowl of soup that’s ready in about 30 minutes. Broken noodles and seasoned ground beef simmer in a tomato broth that’s packed with Italian herbs.

Three types of cheese—ricotta, mozzarella, and parmesan—get stirred in at the end for that classic lasagna flavor. A splash of cream makes the whole thing rich and satisfying.

It’s a practical weeknight meal when you’re cooking for one and don’t want leftovers sitting in the fridge all week.

What Kind of Ground Beef Should I Use?

For this lasagna soup, you’ll want to pick up ground beef with a fat content that works for your taste – I usually go with 80/20 or 85/15 since it gives you good flavor without being too greasy. If you prefer leaner meat like 90/10, that’s totally fine too, though you might want to add a tiny bit more olive oil to keep things from sticking to the pot. Ground turkey or Italian sausage (removed from the casing) are also great substitutes if you want to switch things up or that’s what you have on hand. Since this is a single serving recipe, you can often ask the butcher counter to package a smaller amount for you, or just freeze the rest of a larger package for your next soup night.

Options for Substitutions

This single-serving soup is pretty forgiving when it comes to swaps:

• Lasagna noodles: You can use any pasta shape you have on hand – penne, rigatoni, or even broken spaghetti work great. Just adjust the cooking time based on the pasta package directions.
• Ground beef: Ground turkey, chicken, or Italian sausage (removed from casings) are all solid choices here. You could even go meatless and add extra veggies like mushrooms or zucchini.
• Chicken broth: Beef broth or vegetable broth work just fine. The flavor will be slightly different, but still tasty.
• Cream: Half-and-half or whole milk can replace the cream if that’s what you have. The soup will be a bit lighter, but still creamy enough.
• Ricotta: Cottage cheese makes a good substitute – just give it a quick stir to break up any large curds before adding.
• Mozzarella: Any melting cheese like provolone, fontina, or even cheddar will work if you’re out of mozzarella.

Watch Out for These Mistakes While Cooking

The biggest mistake with lasagna soup is overcooking the noodles during the initial boil, which leads to mushy pasta once it hits the hot broth – cook them just until al dente since they’ll continue softening in the soup.

Another common error is adding the cream too early or letting it boil too hard, which can cause it to separate and look curdled, so add it at the end and bring it to just a gentle simmer.

Don’t skip browning the ground beef properly – breaking it into small pieces and letting it develop some color adds depth to the soup’s flavor instead of just turning it gray.

Finally, add the mozzarella off the heat or on very low heat while stirring constantly, because high temperatures can make the cheese clump up and turn stringy instead of creating that smooth, melted texture you’re after.

What to Serve With Lasagna Soup?

Since this lasagna soup is already pretty hearty with all the cheese and meat, I like to keep the sides simple and let the soup be the star. A slice of warm garlic bread or a crusty baguette is perfect for scooping up all that cheesy goodness at the bottom of the bowl. If you want to add some greens to your meal, a basic Caesar salad or a simple arugula salad with lemon dressing works great alongside the rich, tomatoey broth. You could also serve it with some breadsticks for dipping, which makes the whole experience feel a bit more fun and interactive.

Storage Instructions

Store: This lasagna soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day! Just keep in mind that the noodles will continue to soak up some liquid as it sits, so you might want to add a splash of broth when reheating.

Freeze: You can freeze this soup for up to 2 months, but I’d recommend cooking the noodles fresh when you’re ready to eat it. The texture holds up better that way. Just freeze the soup base without the noodles, then cook fresh lasagna pieces when you reheat.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a little extra broth or water if it’s gotten too thick. You can also microwave it in 1-minute intervals, stirring in between, but the stovetop method gives you better control over the consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 920-1100
• Protein: 48-58 g
• Fat: 53-63 g
• Carbohydrates: 55-65 g

Ingredients

For the soup base:

• 3 lasagna noodles (broken into 1-inch pieces)
• 1 tbsp olive oil
• 1/2 cup onion
• 2 garlic cloves (freshly minced for best flavor)
• 1/4 lb ground beef
• 1/2 tsp pepper flakes
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/2 tbsp tomato paste (I use Hunt’s for the best richness)
• 1/2 cup tomato sauce
• 3/4 cup chicken broth (I prefer Swanson chicken broth)

For the finishing:

• 1/3 cup cream
• 1/3 cup parmesan
• 2/3 cup mozzarella
• 1 1/2 tbsp ricotta (room temperature, about 70°F)

Step 1: Prepare the Mise en Place and Cook the Noodles

• 3 lasagna noodles
• 1/2 cup onion
• 2 garlic cloves

Dice the onion into small pieces and mince the garlic cloves fresh (this really makes a difference in flavor).

Break the lasagna noodles into roughly 1-inch pieces.

Bring a pot of salted water to a boil and cook the broken noodles according to package instructions, usually 8-10 minutes.

Drain the noodles in a colander and set aside—don’t rinse them, as the starch will help the soup have better body.

Step 2: Build the Flavor Base with Aromatics and Meat

• 1 tbsp olive oil
• 1/2 cup onion
• 2 garlic cloves
• 1/4 lb ground beef
• 1/2 tsp pepper flakes
• 1/2 tsp oregano
• 1/4 tsp salt

Heat the olive oil in a medium pot over medium-high heat.

Add the diced onion and cook for about 2 minutes until softened and fragrant.

Add the minced garlic and cook for just 30 seconds, then immediately add the ground beef along with the pepper flakes, oregano, and salt.

Break up the beef as it cooks and let it brown for about 3 minutes until no pink remains.

This layering of aromatics and spices creates a deep, savory foundation for the soup.

Step 3: Develop the Sauce with Tomato Paste and Build Depth

• 1/2 tbsp tomato paste
• 1/2 cup tomato sauce
• 3/4 cup chicken broth

Stir in the tomato paste and cook for about 30 seconds, letting it caramelize slightly in the pot—this deepens the tomato flavor significantly.

Add the tomato sauce and chicken broth, stirring to combine.

Bring the mixture to a simmer over medium heat and let it cook for about 2-3 minutes so the flavors can meld together.

I like using Hunt’s tomato paste and Swanson broth because they give the soup a really clean, rich flavor without any off-notes.

Step 4: Finish the Soup Base and Add the Noodles

• 1/3 cup cream
• cooked noodles from Step 1

Reduce heat to medium and stir in the cream, allowing it to warm through but not boil hard—this keeps it smooth and luxurious.

Add the cooked noodles from Step 1 and stir gently to combine.

Let everything heat together for about 1 minute so the noodles absorb some of the flavorful broth.

Step 5: Add the Cheeses and Achieve Creamy Richness

• 1/3 cup parmesan
• 2/3 cup mozzarella

Add the parmesan and mozzarella to the pot, stirring continuously until the cheeses melt completely and integrate into the soup, about 1-2 minutes.

The combination creates a creamy, savory texture that makes this soup feel indulgent despite being just for one.

Be careful not to boil vigorously once the cream is added, as high heat can cause the cheese to become grainy.

Step 6: Serve and Garnish with Ricotta

• 1 1/2 tbsp ricotta

Pour the soup into a bowl and top with the room-temperature ricotta—the cool dollop contrasts beautifully with the hot soup and adds creaminess with each spoonful.

The ricotta acts almost like a finishing touch, creating pockets of richness throughout the bowl as you eat.

Rich Lasagna Soup for One

Delicious Rich Lasagna Soup for One recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 1 serving

Calories 1010 kcal

Ingredients

  

For the soup base::

• 3 lasagna noodles (broken into 1-inch pieces)
• 1 tbsp olive oil
• 1/2 cup onion
• 2 garlic cloves (freshly minced for best flavor)
• 1/4 lb ground beef
• 1/2 tsp pepper flakes
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/2 tbsp tomato paste (I use Hunt's for the best richness)
• 1/2 cup tomato sauce
• 3/4 cup chicken broth (I prefer Swanson chicken broth)

For the finishing::

• 1/3 cup cream
• 1/3 cup parmesan
• 2/3 cup mozzarella
• 1 1/2 tbsp ricotta (room temperature, about 70°F)

Instructions

 

• Dice the onion into small pieces and mince the garlic cloves fresh (this really makes a difference in flavor). Break the lasagna noodles into roughly 1-inch pieces. Bring a pot of salted water to a boil and cook the broken noodles according to package instructions, usually 8-10 minutes. Drain the noodles in a colander and set aside—don't rinse them, as the starch will help the soup have better body.
• Heat the olive oil in a medium pot over medium-high heat. Add the diced onion and cook for about 2 minutes until softened and fragrant. Add the minced garlic and cook for just 30 seconds, then immediately add the ground beef along with the pepper flakes, oregano, and salt. Break up the beef as it cooks and let it brown for about 3 minutes until no pink remains. This layering of aromatics and spices creates a deep, savory foundation for the soup.
• Stir in the tomato paste and cook for about 30 seconds, letting it caramelize slightly in the pot—this deepens the tomato flavor significantly. Add the tomato sauce and chicken broth, stirring to combine. Bring the mixture to a simmer over medium heat and let it cook for about 2-3 minutes so the flavors can meld together. I like using Hunt's tomato paste and Swanson broth because they give the soup a really clean, rich flavor without any off-notes.
• Reduce heat to medium and stir in the cream, allowing it to warm through but not boil hard—this keeps it smooth and luxurious. Add the cooked noodles from Step 1 and stir gently to combine. Let everything heat together for about 1 minute so the noodles absorb some of the flavorful broth.
• Add the parmesan and mozzarella to the pot, stirring continuously until the cheeses melt completely and integrate into the soup, about 1-2 minutes. The combination creates a creamy, savory texture that makes this soup feel indulgent despite being just for one. Be careful not to boil vigorously once the cream is added, as high heat can cause the cheese to become grainy.
• Pour the soup into a bowl and top with the room-temperature ricotta—the cool dollop contrasts beautifully with the hot soup and adds creaminess with each spoonful. The ricotta acts almost like a finishing touch, creating pockets of richness throughout the bowl as you eat.