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.