Note: I have tried this with Kroger lasagna noodles, and with Barilla. The Kroger are thicker and have more flavor; the Barilla are thin and a bit bland.
3 tbsp olive oil
1 large yellow onion, chopped
2 tbsp minced garlic (from about 6 cloves)
1/2 pound ground beef
1/2 pound bulk sweet Italian sausage
1 tsp dried oregano
1/2 tsp ground nutmeg
1/4 tsp crushed red pepper, plus more to taste
Kosher salt and freshly ground black pepper
3 tbsp tomato paste
4 cups beef broth
2 cups water
1 (24-ounce) jar marinara sauce (Rao’s)
8 oz dried lasagna noodles, broken into 1-inch pieces
12 oz whole-milk ricotta
1/3 cup grated Parmesan
1/4 cup heavy cream
1/2 cup fresh basil leaves, torn, plus more for serving
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.
Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1 1/2 teaspoons salt and 1/2 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.
Add the beef broth, water 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.
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add 1/4 teaspoon salt and a few grinds of black pepper and mix well; set aside.
Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.
Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.
2024 Delicious. Instead of sausage I used ground pork plus a bit of dried rubbed sage and some thyme. Make sure the ricotta is room temperature (or warmer) when serving so it doesn’t cool the soup down too much. Noodles are best cooked into the soup right before serving. This makes 6-8 generous servings.
Note: a vegetarian version can also be made. Other veggies can be added. I did try it with spinach and didn’t like it. Mushrooms? Carrots?