Gochujang Lasagna Soup with Scallion Ricotta

This Gochujang Lasagna Soup with Scallion Ricotta is everything you love about lasagna, but easier and made in one pot. It’s rich and tomatoey with a subtle gochujang kick, and the scallion ricotta melts in and makes it extra creamy and cheesy. It’s the perfect comforting, weeknight-friendly meal you’ll want on repeat all winter!

What is Lasagna Soup?

Lasagna soup is basically all the flavors of traditional lasagna served in a bowl with soup and noodles instead of layered pasta sheets. It’s rich, hearty, and easy to make in a single pot, which makes it perfect for weeknight dinners or when you want comfort food without the extra fuss.

Why I Love This Recipe

I’ve been making some version of this gochujang lasagna soup all winter, and it quickly became my go-to. It’s easy to make a single serving, but also great for big-batch meal prep. It’s packed with protein, carbs, fat, and even some veggies, so it’s basically a complete one-pot meal. Plus, it’s super flexible— swap the meat, noodles, or cheese, add more vegetables, or make it vegetarian or vegan.

Ingredients and Substitutions

Here’s everything you’ll need for this one-pot lasagna soup:

• Onion and Garlic: Adds sweetness, aroma and depth to the broth
• Ground meat: You can use any ground meat or Italian sausage. Ground beef gives the most ‘lasagna’ flavour but I also often use ground turkey or ground chicken. Italian sausage also adds a lot of flavour!
• Tomato paste: Deepens tomato flavor and thickens the broth.
• Gochujang and Gochugaru: Adds subtle spice!
• Dried herbs (oregano, basil, thyme, rosemary): All of the individual spices can be substituted with a italian seasoning blend.
• Fire roasted tomatoes & tomato sauce: Base for rich, tomatoey broth
• Parmesan Rind: Something I’ve been doing recently and it makes a huge difference! If you love a nutty cheesy flavour I highly recommend this.
• Broth (beef, chicken, or vegetable): Adds depth and body
• Lasagna noodles: Broken up for the soup. Use sturdier pasta like rigatoni or penne if you want leftovers that hold their shape. I’ve even used dumpling wrappers for a quick cook.
• Heavy cream: Makes the soup creamy and rich. Milk can be used as a substitute.
• Mozzarella & Parmesan: Melted cheese for flavor and texture

How to Make Gochujang Lasagna Soup

Here’s a quick overview before diving into the steps:

1. Sauté onions with a pinch of salt until translucent, then add garlic for a minute.
2. Brown the ground meat, seasoning lightly with salt and pepper. Remove from the pot.
3. Stir in tomato paste and gochujang, cook until caramelize. Add meat back to the pot.
4. Add dried herbs, red pepper flakes, canned tomatoes, tomato sauce, broth, sugar and parmesan rinds. Bring to a boil, then reduce to a simmer.
5. Toss in broken lasagna noodles and simmer 10–12 minutes until al dente.
6. Stir in soy sauce and heavy cream, then turn off heat, remove parmesan rinds and add cheeses. Adjust seasoning with salt and pepper.
7. Serve topped with herby scallion ricotta, extra cheese, and fresh parsley or basil.

VIDEO: Watch How to Make It

Serving Suggestions

For a complete meal, I like serving this gochujang lasagna soup with warm garlic bread or a simple green salad, which helps balance the richness of the broth and cheese. You can also stir in roasted vegetables like kabocha, cabbage, or bell peppers to make the soup even heartier while adding extra fiber and nutrients.

How to Store and Reheat Leftovers

Fridge storage:

• Store covered in the refrigerator for 3–4 days.

Make ahead:

• Prepare the recipe until the soup comes together and before adding the noodles. Cool completely and store in the fridge. When ready, reheat the base and noodles to cook. Add a little bit of broth as needed to desired consistency.

Freezing:

• Freeze soup without cheese for 2–3 months in a freezer-safe container. Thaw overnight in the fridge, then reheat in microwave or slowly on the stovetop. For best texture, cook noodles fresh when ready to serve.

Recipe FAQ

More Cozy Soup Recipes

• Creamy Soy Milk Potato & Mochi Soup
• Tonyu Zosui (Japanese Soy Milk Rice Soup)
• Kabocha Brown Rice Soup
• Lemongrass and Ginger Thai Coconut Soup

Enjoy! If you make this Gochujang Lasagna Soup with Scallion Ricotta recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Lasagna Soup with Scallion Ricotta

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• Author: Lisa Kitahara
• Total Time: 55 minutes
• Yield: 4 servings

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Description

This Gochujang Lasagna Soup with Scallion Ricotta is everything you love about lasagna, but easier and made in one pot. It’s rich and tomatoey with a subtle gochujang kick, and the scallion ricotta melts in and makes it extra creamy and cheesy. It’s the perfect comforting, weeknight-friendly meal you’ll want on repeat all winter!

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Ingredients

Units USM

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

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Instructions

Lasagna Soup

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. 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. 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. 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. 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. In the meantime, make the herby ricotta by mixing all the ingredients into a bowl until well combined.
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. 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. Mix the ricotta and cream cheese together. Then add the remaining ingredients and mix until well combined.

Notes

• *Dried spices can be substituted with 1 tbsp Italian seasoning.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Entree, Main course
• Method: one pot, Stove Top
• Cuisine: Fusion (Italian–Korean)

Nutrition

• Serving Size: 1 serving
• Calories: 710
• Sugar: 9 g
• Sodium: 1320 mg
• Fat: 39 g
• Saturated Fat: 18 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 46 g
• Fiber: 4 g
• Protein: 42 g
• Cholesterol: 135 mg