Ingredients
Equipment
Method
Brown the meats
- In a large pot, cook the Italian sausage and ground beef together with the unsalted butter over medium-high heat until browned, 8-10 minutes. Drain excess fat so the soup stays rich but not greasy.
Sauté aromatics
- Add the diced onion to the pot and sauté for 4 minutes. Stir in the minced garlic and tomato paste and cook for 2 minutes.
Build the broth
- Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, and dried basil to the pot. Bring to a boil, then keep stirring occasionally as bubbles start to break across the surface.
Cook the noodles
- Add the broken lasagna noodles and reduce to a simmer. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender.
Season
- Season generously with salt and pepper to taste. Taste and adjust so the broth reads fully seasoned alongside the meat and tomatoes.
Make the cheese topping
- In a bowl, mix the whole milk ricotta, shredded mozzarella, parmesan, and fresh basil to combine. Stir until the mixture looks cohesive and thick for topping.
Serve
- Ladle the soup into bowls. Top each bowl with a very large, heaping spoonful of the cheese mixture so it begins to melt into the hot broth.
Notes
Pro tip: If the soup looks thin after the noodles soften, simmer 2-3 minutes longer to thicken; if it gets too thick, loosen with a splash of chicken broth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave until hot throughout. Freezing is not recommended because the noodles and dairy topping can change texture after thawing. For a lighter option, use lean ground beef/sausage and swap part-skim mozzarella while keeping the ricotta-mozzarella topping proportions.