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
-
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.
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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.
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In a medium bowl, mix the ricotta, Parm and cream. Season with salt.
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Serve the soup in bowls. Top each serving with a fat dollop of the cheese mixture. Garnish with parsley.