Ingredients:

  • 1 tbsp olive oil
  • 0.5 lb Italian sausage, casings removed
  • 0.5 lb 90/10 lean ground beef
  • 1 medium yellow onion, finely diced
  • 4 cloves fresh garlic, minced
  • 3 tbsp tomato paste
  • 6 cups low sodium chicken or beef broth
  • 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 9 lasagna noodles, broken into 1-2 inch pieces
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 0.25 cup fresh basil, torn

Instructions:

  1. Set a large Dutch oven over medium-high heat. Add olive oil, Italian sausage, and ground beef. Break the meat into small crumbles with a wooden spoon. Let the meat sear undisturbed for 2-3 minutes to develop a deep brown crust (fond) before stirring. Drain all but 1 tablespoon of excess fat.
  2. Add the diced onion to the pot and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the tomato paste, dried oregano, dried basil, and red pepper flakes. Stir constantly for 2 minutes to 'bloom' the paste until it turns a dark mahogany color.
  4. Pour in the crushed tomatoes and broth. Use the wooden spoon to scrape up all the browned bits from the bottom of the pot. Bring the liquid to a rolling boil.
  5. Add the broken lasagna noodles to the boiling broth. Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the noodles are al dente.
  6. While the soup simmers, whisk together the ricotta, shredded mozzarella, and grated parmesan in a small bowl to create the cheese garnish.
  7. Ladle the hot soup into bowls. Top each serving with a large dollop of the cheese mixture and fresh basil. The cheese will melt into the broth to create a creamy emulsion as you eat.