Viral Lasagna Soup Recipe!

Dice one onion and set a wet paper towel on the cutting board to reduce tears while chopping.

Remove the skin from the onion by slicing off the ends and making a slit down the side.

Slice the onion into small pieces using slits down the length and across the width.

Chop 5 small garlic cloves into small pieces.

Heat a pot on medium-high heat and add a drizzle of olive oil.

Add the diced onion and garlic to the pot and sauté until fragrant and translucent, about a few minutes.

Add 1 pound of ground beef to the pot and break it apart, cooking until there is no pink left.

Stir in 2 tablespoons of tomato paste, Italian seasoning, salt, and pepper until combined.

Add 2 cups of marinara sauce and 4 cups of chicken broth to the pot, stirring well.

Turn the heat to high and bring the mixture to a boil.

Break gluten-free lasagna sheets into smaller pieces and add them to the boiling soup.

Set a timer for 8 minutes and stir occasionally to ensure the noodles cook evenly and nothing sticks.

After about 15 minutes on medium heat, check if the noodles are cooked through.

Turn off the heat and stir in 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese until melted.

Add frozen spinach (optional) and stir until wilted, about a few minutes.

Adjust the consistency by adding more broth if desired, then serve with extra cheese on top.

Equipment Needed

Dietary

Allergens