I Try The Viral Lasagna Soup Recipe

Ingredients

• 3 tbsp Avocado Oil (for sautéing aromatics)
• 3 tbsp Garlic (minced (about 6 cloves))
• 3 tbsp Shallot (minced (about 2 shallots))
• 1 Large Onion (diced)
• 1 lb Ground Beef (80% lean, broken into pieces while cooking)
• 1 tbsp Salt (kosher or sea salt)
• 1 tbsp Freshly Cracked Black Pepper
• 1 tbsp Dried Oregano
• 1 tbsp Dried Basil
• 1 tbsp Paprika
• 3 cans Crushed Tomatoes (28‑oz cans, preferably San Marzano style)
• 2 L Low Sodium Chicken Stock (Can substitute beef or vegetable stock)
• 8 oz Lasagna Noodles (Broken into bite‑size pieces, slightly undercooked before adding)
• 2 cups Fresh Spinach (washed and roughly chopped)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep Aromatics

   Dice the onion, mince the garlic and shallots, and set aside.

   Time: PT5M

2. Sauté Vegetables

   Heat 3 tbsp avocado oil in the large stockpot over medium heat. Add the onion, garlic, and shallots; sauté until softened and fragrant, about 3–4 minutes.

   Time: PT5M

   Temperature: Medium

3. Brown the Ground Beef

   Add the ground beef to the pot, breaking it up with the wooden spoon. Cook until fully browned and no longer pink, about 6–8 minutes.

   Time: PT8M

   Temperature: Medium

4. Add Herbs and Spices

   Stir in 1 tbsp dried oregano, 1 tbsp dried basil, 1 tbsp paprika, and a pinch of extra black pepper. Cook for 1 minute to toast the spices.

   Time: PT2M

   Temperature: Medium

5. Incorporate Tomatoes and Stock

   Pour in the three cans of crushed tomatoes and 2 L of low‑sodium chicken stock. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: Medium

6. Simmer the Soup

   Let the soup simmer uncovered for 1 hour, stirring occasionally. This develops the classic lasagna flavor base.

   Time: PT1H

   Temperature: Low simmer

7. Add Spinach and Noodles

   Stir in the washed spinach and broken lasagna noodles (still slightly undercooked). Simmer for another 10 minutes, or until noodles are al dente.

   Time: PT10M

   Temperature: Medium

8. Finish with Cheese

   Remove the pot from heat. Stir in ½ cup grated Parmesan and 1 cup shredded mozzarella until melted and incorporated.

   Time: PT2M

9. Serve and Garnish

   Ladle soup into bowls, sprinkle with chopped fresh parsley, and serve hot with crusty bread if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Avocado Oil: Olive oil, Canola oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Shallot: Red onion (finely diced)
• Instead of Large Onion: Yellow onion
• Instead of Ground Beef: Ground turkey, Plant‑based mince
• Instead of Salt: Sea salt
• Instead of Freshly Cracked Black Pepper: Ground black pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil: Fresh basil (1 tbsp, chopped)
• Instead of Paprika: Smoked paprika
• Instead of Crushed Tomatoes: Diced tomatoes
• Instead of Low Sodium Chicken Stock: Beef stock, Vegetable stock
• Instead of Lasagna Noodles: Broken penne, Rotini
• Instead of Fresh Spinach: Kale (stems removed)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Ladle
• Grater (optional)

Critical Steps — Do Not Skip

• Sauté aromatics without burning the garlic.
• Brown the ground beef thoroughly for flavor.
• Simmer the soup for a full hour to develop depth.
• Add noodles slightly undercooked so they finish in the broth.
• Stir in cheese off the heat to keep it smooth.

Chef Tips from the Video

• Break the lasagna noodles into bite‑size pieces before cooking for easier eating.
• Use a high‑quality canned San Marzano tomato for authentic Italian flavor.
• Finish with a drizzle of good olive oil and a sprinkle of extra Parmesan for restaurant‑style richness.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 3 days.

Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature for longer than 2 hours.

Make-Ahead Tips

• The soup tastes even better the next day; reheat gently on the stove.
• If making ahead, keep cheese separate and stir in just before serving.

Frequently Asked Questions