Ingredients:

  • 1 lb Italian Sausage, casings removed
  • 0.5 lb Lean Ground Beef (90/10)
  • 1 Large Yellow Onion, finely diced
  • 4 Cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes
  • 24 oz Marinara Sauce
  • 6 cups Low-sodium Chicken or Beef Broth
  • 11 Lasagna Noodles, broken into 1-2 inch pieces
  • 1 cup Whole Milk Ricotta Cheese
  • 0.5 cup Shredded Mozzarella
  • 0.25 cup Grated Parmesan Cheese
  • 2 tbsp Fresh Basil, chiffonade
  • Salt and Black Pepper to taste

Instructions:

  1. Set a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the Italian sausage and ground beef, breaking it apart with a wooden spoon until deeply browned and crispy in spots.
  2. Add the diced onion to the meat and sauté for 4-5 minutes until translucent and soft.
  3. Stir in the minced garlic, tomato paste, oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark mahogany color.
  4. Pour in the marinara sauce and broth. Scrape the bottom of the pot to release any browned bits (fond). Bring the liquid to a gentle boil.
  5. Add the broken lasagna noodles. Reduce heat to a simmer and cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
  6. While the soup simmers, combine the ricotta, mozzarella, and parmesan in a small mixing bowl.
  7. Ladle the hot soup into bowls. Top each serving with a generous dollop of the cheese mixture and a sprinkle of fresh basil.