# What You'll Need:
→ Meats
01 - 10.6 ounces ground beef or plant-based alternative
02 - 3.5 ounces Italian sausage, casing removed, crumbled
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 1 celery stalk, diced
07 - 14 ounces canned diced tomatoes
08 - 2 tablespoons tomato paste
09 - 4 cups beef or vegetable broth
10 - 3.5 ounces fresh spinach, roughly chopped
→ Seasonings
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon chili flakes (optional)
14 - Salt and black pepper, to taste
→ Pasta
15 - 5.3 ounces lasagne noodles, broken into bite-size pieces
→ Dairy
16 - 3.5 ounces ricotta cheese
17 - 1.8 ounces grated mozzarella cheese
18 - 1 ounce grated Parmesan cheese
→ Kimchi Crunch
19 - 5.3 ounces kimchi, drained and chopped
20 - 1 tablespoon sesame oil
21 - 1 tablespoon toasted sesame seeds
22 - 2 spring onions, thinly sliced
# Directions:
01 - Heat a splash of olive oil in a large soup pot over medium heat. Add ground beef and crumbled sausage. Cook, stirring and breaking up meat, until browned, about 5 minutes.
02 - Add diced onion, minced garlic, carrot, and celery. Sauté until vegetables are softened, 5 to 7 minutes.
03 - Stir in tomato paste, dried oregano, dried basil, chili flakes if using, and season with salt and black pepper. Cook for 1 minute until fragrant.
04 - Add canned diced tomatoes and broth. Bring mixture to a boil, then reduce heat to maintain a simmer.
05 - Add broken lasagne noodles to the pot. Simmer until noodles are al dente, 10 to 12 minutes, stirring occasionally to prevent sticking.
06 - Stir in chopped spinach and continue to simmer for 2 minutes until wilted. Taste and adjust seasoning if needed.
07 - Heat sesame oil in a small skillet over medium-high heat. Add chopped kimchi and sauté for 3 to 4 minutes until slightly crispy. Stir in toasted sesame seeds and remove from heat.
08 - Ladle soup into serving bowls. Top each portion with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and a spoonful of kimchi crunch. Garnish with sliced spring onions.
