Ingredients
Equipment
Method
Brown the meats
- Brown both meats together in a large pot with butter, then drain excess fat.
- Keep the pot at medium-high heat so the sausage and beef brown, not steam.
Sauté aromatics
- Sauté the onion in the meat mixture for 4 minutes, stirring until softened with browned bits on the bottom.
- Add the garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Build the soup base
- Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, and basil, then bring the mixture to a boil.
- Once boiling, scrape up any browned flavor from the bottom so it blends into the broth.
Cook the noodles
- Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally until tender.
- Season generously with salt and pepper once the noodles are nearly done.
Make the cheese topping
- Mix the whole milk ricotta, shredded mozzarella, parmesan, and fresh basil together into one generous cheese mixture.
- Taste the mixture after mixing and keep it well-seasoned so it stands out against the tomato broth.
Serve
- Ladle the soup into bowls.
- Top each bowl with a very large, heaping spoonful of the cheese mixture so it melts into the hot soup.
Notes
Pro tip: for the best texture, simmer only until the broken noodles are tender (10-12 minutes) so they don’t turn mushy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until hot. Freezing is not recommended because noodles can soften further after thawing. If you want a lighter option, use part-skim ricotta and reduced-fat mozzarella while keeping the same topping method.