What You’ll Need:
Soup Base:
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3 tbsp extra-virgin olive oil
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1 large yellow onion, chopped
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2 tbsp minced garlic (about 6 cloves)
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½ lb bulk Italian sausage
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1 tsp dried oregano
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½ tsp ground nutmeg
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¼ tsp crushed red pepper (plus more to taste)
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1½ tsp kosher salt
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½ tsp freshly ground black pepper
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3 tbsp tomato paste
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6 cups low-sodium chicken broth
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1 (24 oz) jar marinara sauce
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8 oz dried lasagna noodles, broken into 1-inch pieces
Whipped Ricotta Topping:
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1½ cups whole-milk ricotta
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⅓ cup grated Parmesan
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¼ tsp salt
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Freshly cracked black pepper
Finish:
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¼ cup heavy cream
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½ cup fresh basil leaves, torn (plus more for garnish)
Let’s Cook:
Build the Base:
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
Add chopped onion and cook 4–6 minutes until softened and translucent (not browned). Add minced garlic and cook 30–60 seconds, just until fragrant.
Brown the Meat:
Add ground beef, Italian sausage, oregano, nutmeg, crushed red pepper, salt, and black pepper.
Cook, breaking up the meat with a spoon, for 3–5 minutes, until starting to brown.
Stir in tomato paste and cook for 1 minute, allowing it to deepen in flavor.
Simmer the Soup:
Pour in chicken broth and marinara sauce. Bring to a boil over medium-high heat.
Stir in broken lasagna noodles. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until noodles are tender and broth slightly thickened.
Make the Whipped Ricotta:
While soup simmers, combine ricotta, Parmesan, salt, and black pepper in a bowl. Mix until smooth and creamy. Set aside.
Finish the Soup:
Remove soup from heat. Stir in heavy cream and torn basil. Taste and adjust salt and crushed red pepper as needed.
Serve:
Ladle into shallow bowls and top each serving with a generous dollop of whipped ricotta. Garnish with extra basil and a sprinkle of Parmesan.
