Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 tablespoons minced garlic (from about 6 cloves)
- ½ pound ground beef
- ½ pound bulk sweet Italian sausage (or sausages, with casings removed)
- 1 teaspoon dried oregano
- ½ teaspoon ground nutmeg
- ¼ teaspoon crushed red pepper, plus more to taste
- Kosher salt and freshly ground black pepper
- 3 tablespoons tomato paste
- 6 cups low-sodium chicken broth
- 1(24-ounce) jar marinara sauce
- 8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces
- 1½ cups/12 ounces whole-milk ricotta
- ⅓ cup grated Parmesan
- ¼ cup heavy cream
- ½ cup fresh basil leaves, torn, plus more for serving
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Step 1
In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.
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Step 2
Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring often.
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Step 3
Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.
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Step 4
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set aside.
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Step 5
Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.
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Step 6
Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.
New York Times