Lasagna Soup
, 6 servings
A one-pot soup with meaty tomato broth and broken lasagna noodles, topped with whipped ricotta-Parmesan.
| 3 tbsp extra-virgin olive oil | Cook onion in oil, 4-6 min | Add garlic, 30-60 sec | Brown meat & spices, 3-5 min | Stir in tomato paste, 1 min | Add broth & marinara, boil | Add noodles, simmer 15-20 min | Off heat, stir in cream & basil | Top bowls with ricotta & basil |
| 1 large yellow onion, chopped | ||||||||
| 2 tbsp minced garlic (about 6 cloves) | ||||||||
| 225 g ground beef | ||||||||
| 225 g bulk sweet Italian sausage (casings removed) | ||||||||
| 1 tsp dried oregano | ||||||||
| 1/2 tsp ground nutmeg | ||||||||
| 1/4 tsp crushed red pepper, plus more to taste | ||||||||
| 1 1/2 tsp kosher salt (for the soup) | ||||||||
| 1/2 tsp freshly ground black pepper (for the soup) | ||||||||
| 3 tbsp tomato paste | ||||||||
| 1.4 L low-sodium chicken broth | ||||||||
| 1 (680 g) jar marinara sauce | ||||||||
| 225 g dried lasagna noodles, broken into 1-inch / 2.5 cm pieces | ||||||||
| 60 ml heavy cream | ||||||||
| 1/2 cup fresh basil leaves, torn (for the soup) | ||||||||
| 1 1/2 cups / 12 oz / 340 g whole-milk ricotta | Mix ricotta, Parmesan, seasoning | |||||||
| 30 g grated Parmesan | ||||||||
| 1/4 tsp kosher salt (for the ricotta) | ||||||||
| freshly ground black pepper, a few grinds (for the ricotta) | ||||||||
| fresh basil leaves, torn (for serving) |
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