Categories: Soup

Ingredients

• Salt
• 8 oz. lasagna noodles with curly edges, broken into pieces
• 2 tbsp. olive oil
• 12 oz. ground beef
• 12 oz. sweet Italian sausages with fennel, casings removed, or bulk sausage
• Pepper
• 1 tsp dried oregano, lightly crushed
• 1 small onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 qt. chicken stock
• 28 oz. can whole San Marzano tomatoes
• 2 cups passata (uncooked tomato puree) or tomato puree
• A few leaves of fresh basil, torn
• 1 cup fresh ricotta
• 1 cup freshly grated Parmigiano-Reggiano
• 1/4 to 1/3 cup heavy cream
• Finely chopped fresh parsley, for serving

Directions

1. Bring a large pot of water to a boil. Salt the water and add the noodles. Cook until a few minutes shy of the package directions. Drain and rinse.

2. In a soup pot of Dutch oven, heat the oil over medium-high. Add the beef and sausage. Cook, occasionally stirring and breaking up the meat with a spoon, until browned, about 8 minutes. Season with salt and pepper. Stir in the oregano. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add the stock and whole tomatoes. Use a spoon to smash the tomatoes. Add the passata and basil. Cook until the flavors meld, about 15 minutes. Add the noodles to the soup. Cook until al dente, 3 to 4 minutes.

3. In a medium bowl, mix the ricotta, Parm and cream. Season with salt.

4. Serve the soup in bowls. Top each serving with a fat dollop of the cheese mixture. Garnish with parsley.

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