Save A bold fusion of Italian and Korean flavors, Lasagne Soup with Kimchi Crunch brings comfort food to a whole new level. All the classic richness of lasagne, reimagined as a hearty soup and finished with a spicy, tangy kimchi topping for irresistible texture and flavor.
The first time I tried this mashup, the entire pot disappeared faster than any lasagne I've ever baked. I was surprised by how the kimchi complemented the creamy cheeses and rich tomato broth—it's become a frequent request in my house!
Ingredients
- Ground beef (or plant-based alternative): 300 g
- Italian sausage, casing removed, crumbled: 100 g
- Onion, diced: 1 medium
- Garlic, minced: 2 cloves
- Carrot, diced: 1 medium
- Celery stalk, diced: 1
- Canned diced tomatoes: 400 g
- Tomato paste: 2 tbsp
- Beef or vegetable broth: 1 L
- Fresh spinach, roughly chopped: 100 g
- Dried oregano: 1 tsp
- Dried basil: 1 tsp
- Chili flakes (optional): ½ tsp
- Salt and black pepper: to taste
- Lasagne noodles, broken into bite-size pieces: 150 g
- Ricotta cheese: 100 g
- Grated mozzarella cheese: 50 g
- Grated Parmesan cheese: 30 g
- Kimchi, drained and chopped: 150 g
- Sesame oil: 1 tbsp
- Toasted sesame seeds: 1 tbsp
- Spring onions, thinly sliced: 2
Instructions
- Brown meats:
- In a large pot, heat a splash of olive oil over medium heat. Add the ground beef and sausage. Cook until browned, breaking up the meat, about 5 minutes.
- Sauté vegetables:
- Add onion, garlic, carrot, and celery. Sauté until softened, 5–7 minutes.
- Add seasonings:
- Stir in tomato paste, oregano, basil, chili flakes, salt, and pepper. Cook for 1 minute until fragrant.
- Build the soup:
- Add diced tomatoes and broth. Bring to a boil, then reduce to a simmer.
- Cook noodles:
- Add lasagne noodles and simmer until al dente, about 10–12 minutes, stirring occasionally to prevent sticking.
- Add spinach:
- Stir in spinach and simmer for 2 minutes until wilted. Adjust seasoning as needed.
- Kimchi crunch:
- Meanwhile, for the kimchi crunch: Heat sesame oil in a small skillet over medium-high heat. Add chopped kimchi and sauté for 3–4 minutes until slightly crispy. Stir in sesame seeds and remove from heat.
- Serve:
- Ladle soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and a generous spoonful of kimchi crunch. Garnish with spring onions.
Save I loved seeing my family reach for seconds, especially my kids who usually pick out the spinach. The kimchi crunch was everyone's favorite part—now we use it as a topping on other soups, too!
Recipe Variations
Swap the meats for plant-based alternatives and use vegetable broth to make this dish vegetarian. You can also add mushrooms for a heartier bite or swap spinach with kale for a different green.
Serving Suggestions
Enjoy this soup with toasted garlic bread or a simple crisp salad. A squeeze of lemon or drizzle of extra-virgin olive oil on top adds fresh brightness to each bowl.
Allergen & Nutrition Notes
Each bowl provides about 520 calories, 24 g fat, 47 g carbs, and 29 g protein. Always check product labels for potential allergens in the noodles and kimchi you choose.
Save This fusion lasagne soup makes any mealtime lively and memorable. Don't skip the kimchi crunch—it truly brings the whole dish together!
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, use plant-based ground meat or lentils and substitute beef broth with vegetable broth. Adjust seasonings to taste.
- → Which pasta works best for the soup?
Broken lasagne noodles provide authentic texture, but any sturdy pasta can work if lasagne sheets aren't available.
- → How spicy is the kimchi crunch topping?
Spice level depends on your kimchi and how much you use. Try adding chili flakes for more heat, or reduce kimchi for milder flavor.
- → What cheeses add the most richness?
Ricotta, mozzarella, and Parmesan offer creamy, melty, and sharp notes. Feel free to use only one or substitute with your favorite cheese blend.
- → Can I make the soup ahead of time?
Prepare the soup base in advance, but cook the kimchi crunch and add cheeses just before serving for best texture and freshness.
- → Which wine pairs well with this dish?
A crisp Pinot Grigio or light, acidic white wine balances the richness and spiciness of the flavors nicely.