Lasagna Soup with Scallion Ricotta

Lasagna Soup

• 2 tbsp olive oil
• 1 (140 g) onion, diced
• 6-8 (20 g) garlic cloves, minced
• 1 lbs ground meat of choice (beef, turkey, pork, Italian sausage or a mix)
• 2 tbsp (30 g) tomato paste
• 3 tbsp (60 g) gochujang
• 2-3 tsp gochugaru
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp dried oregano*
• 2 tsp dried basil*
• 1/2 tsp dried thyme*
• 1/2 tsp dried rosemary*
• 1 tsp red pepper flakes
• 1 14 oz can fire roasted tomatoes
• 1 14 oz can tomato sauce or crushed tomatoes
• 4 cups beef, chicken or vegetable broth (1000 ml)
• 1-2 inch of parmesan rind, optional
• 1 tsp sugar
• 1 tsp soy sauce
• 8 oz (228 g) lasagna noodles
• 1/2 cup heavy cream
• 1/4 cup (28 g) mozzarella, shredded
• 1/4 cup (25 g) parmesan, grated

Herby Ricotta

• 1 cup (228 g) ricotta
• 2 (30 g) herb and garlic cream cheese, optional
• 1/2 cup (56 g) mozzarella, shredded
• 1/2 cup (50 g) Parmesan, shredded
• 2 tbsp (10-12 g) green onion, minced
• 1 tbsp (4-6 g) fresh parsley, minced
• 1 tsp garlic powder
• salt and pepper, to taste

Lasagna Soup

1. 1

   Heat olive oil in a large pot over medium heat. Add onions and a pinch of salt, and cook 3–4 minutes until translucent. Add garlic and cook another minute.

2. 2

   Add the ground beef. Season lightly with salt and pepper. Cook until browned, breaking it up with a spoon. Transfer to another bowl (optional, but it will deepen the flavour easier in the next step).

3. 3

   Add tomato paste and gochujang. Stir and cook 2 minutes until it caramelizes and becomes a thicker paste. Add the meat mixture back into the pot and mix until well combined.

4. 4

   Add gochugaru, garlic powder, onion powder, oregano, basil, thyme, rosemary, red pepper flakes, diced tomatoes, tomato sauce, beef broth, sugar and parmesan rinds. Stir, bring to a boil, then reduce to a simmer.

5. 5

   Toss in the broken lasagna noodles. Simmer uncovered for 10–12 minutes, stirring occasionally, until noodles are al dente and the broth thickens slightly.

6. 6

   In the meantime, make the herby ricotta by mixing all the ingredients into a bowl until well combined.

7. 7

   Stir in cream one the noodles are cooked. Turn off the heat, remove parmesan rind and then stir in the cheeses. Taste and adjust with salt, pepper. Top with parsley.

8. 8

   Ladle the soup into bowls. Top each with a generous spoonful of herby ricotta and more cheese. Garnish with fresh parsley or basil.

Herby Scallion Ricotta

1. 9

   Mix the ricotta and cream cheese together. Then add the remaining ingredients and mix until well combined.