Spicy Gochujang Lasagna Soup: A Hug in a Bowl (Print Version)
My incredibly personal, slightly chaotic, and deeply comforting recipe for Spicy Gochujang Lasagna Soup. A fusion of Italian and Korean flavors that's pure magic.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Contains Dairy, Gluten
# Ingredients:
→ The Base Crew
01 -
1 lb hot Italian sausage, casings removed
02 -
1 large yellow onion, diced
03 -
6 cloves garlic, minced (or more, I won't tell)
04 -
1 (28-ounce) can crushed tomatoes
05 -
4 cups chicken broth
06 -
2 tbsp olive oil
→ The Flavor Kickers
07 -
2-4 tbsp gochujang (Korean chili paste)
08 -
2 tbsp tomato paste
09 -
1 tsp dried oregano
10 -
1/2 tsp red pepper flakes (optional)
→ For the Cheesy-Creamy Dream
11 -
8 oz lasagna noodles, broken into bite-sized pieces
12 -
1/2 cup heavy cream
13 -
1 cup whole milk ricotta cheese
14 -
1/2 cup grated Parmesan cheese, plus more for serving
→ The Grand Finale (Garnish)
15 -
1/2 cup fresh basil, chopped
16 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes. Add the diced onion and cook until softened, about 5 minutes.
02 -
Lower the heat to medium-low. Add the minced garlic and cook until fragrant, about 30-60 seconds, stirring constantly to prevent burning. Stir in the tomato paste, gochujang, dried oregano, and red pepper flakes. Cook for 1-2 minutes, stirring, to deepen the flavors.
03 -
Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the remaining chicken broth and the can of crushed tomatoes. Stir to combine. Bring the soup to a boil, then reduce heat to low, cover, and let simmer for at least 15 minutes for the flavors to meld.
04 -
Uncover the soup and bring back to a steady simmer over medium heat. Add the broken lasagna noodles to the pot. Cook, stirring often to prevent sticking, for 10-12 minutes, or until the noodles are al dente.
05 -
Turn off the heat. Slowly stir in the heavy cream until combined. Season with salt and pepper to taste. In a separate small bowl, mix together the ricotta cheese, Parmesan cheese, and about half of the chopped fresh basil.
06 -
Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of the remaining fresh basil. Serve immediately with extra Parmesan cheese, if desired.
# Notes:
01 -
My personal tip: Don't skimp on browning the sausage; those crispy bits are where the deep flavor comes from. For storage, keep leftovers in the fridge and reheat on the stove with a splash of broth to loosen it up. I've tried this with ground chicken instead of sausage, and it works well if you add extra fennel and chili flakes! For serving, a huge dollop of the ricotta mix on top is a must; don't stir it in completely, you want those creamy pockets.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
Wooden spoon
03 -
Small bowl
# Nutrition (Per Serving):
Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 30g