Hearty lasagne-inspired soup meets spicy kimchi crunch, creating a bold, comforting fusion meal with rich flavor.
# What You Need:
→ Meats
01 - 10.6 oz ground beef or plant-based substitute
02 - 3.5 oz Italian sausage, casing removed and crumbled
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 1 celery stalk, diced
07 - 14.1 oz canned diced tomatoes
08 - 2 tbsp tomato paste
09 - 4 cups beef or vegetable broth
10 - 3.5 oz fresh spinach, roughly chopped
→ Seasonings
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp chili flakes
14 - Salt and black pepper, to taste
→ Pasta
15 - 5.3 oz lasagne noodles, broken into bite-size pieces
→ Dairy
16 - 3.5 oz ricotta cheese
17 - 1.8 oz grated mozzarella cheese
18 - 1 oz grated Parmesan cheese
→ Kimchi Crunch
19 - 5.3 oz kimchi, drained and chopped
20 - 1 tbsp sesame oil
21 - 1 tbsp toasted sesame seeds
22 - 2 spring onions, thinly sliced
# Directions:
01 - Heat a small amount of olive oil in a large soup pot over medium heat. Add ground beef and crumbled Italian sausage, cooking until thoroughly browned, about 5 minutes. Break the meat up using a wooden spoon.
02 - Add diced onion, minced garlic, carrot, and celery to the pot. Sauté until vegetables are soft and aromatic, approximately 5 to 7 minutes.
03 - Stir in tomato paste, dried oregano, basil, chili flakes, salt, and black pepper. Cook for 1 minute to release flavors.
04 - Incorporate canned diced tomatoes and broth. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
05 - Add broken lasagne noodles to the pot. Simmer until pasta is al dente, about 10 to 12 minutes. Stir occasionally to prevent sticking.
06 - Mix in chopped spinach and simmer for 2 minutes until wilted. Adjust seasoning as needed.
07 - While soup simmers, heat sesame oil in a skillet over medium-high heat. Add chopped kimchi and sauté for 3 to 4 minutes, until slightly crispy. Stir in toasted sesame seeds and remove from heat.
08 - Ladle soup into individual bowls. Top each serving with a spoonful of ricotta cheese, a sprinkle of mozzarella and Parmesan, and a generous portion of kimchi crunch. Garnish with sliced spring onions before serving.
