Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb (450 g) Lean Ground Meat (Mix of ground beef and mild Italian sausage)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes (Optional)
  • 1 (28 oz) can High-Quality Crushed Tomatoes
  • 6 cups Low-Sodium Chicken or Beef Broth
  • 2 cups Water
  • 1 Bay Leaf
  • 1 tsp Granulated Sugar
  • Salt and Freshly Ground Black Pepper, to taste
  • 6 sheets Lasagna Noodles, broken roughly into 1-inch pieces
  • 1/2 cup Grated Parmesan Cheese (For stirring into the soup base)
  • 1 cup Whole Milk Ricotta Cheese
  • 1/4 cup Grated Parmesan Cheese (For topping)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Dried Italian Seasoning

Instructions:

  1. Prepare the Ricotta Topping: In a small bowl, combine the ricotta cheese, Parmesan, parsley, Italian seasoning, salt, and pepper. Mix thoroughly until smooth. Cover and refrigerate; this will be dolloped onto the hot soup just before serving.
  2. Brown the Meat: Heat the olive oil in the Dutch oven over medium-high heat. Add the ground meat (beef and sausage) and cook, breaking it up, until fully browned. Drain off most of the excess fat, leaving about 1 tablespoon for flavour.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and cook until softened (5–7 minutes). Add the minced garlic, tomato paste, dried oregano, basil, and red pepper flakes (if using). Cook, stirring constantly, for 2 minutes to deepen the tomato flavour.
  4. Build the Liquid: Pour in the crushed tomatoes, broth, and water. Stir well, scraping up any browned bits from the bottom of the pot. Add the bay leaf and sugar.
  5. Simmer and Season: Bring the mixture to a rolling boil, then reduce the heat to low. Cover partially and allow the soup to simmer gently for 15 minutes to let the flavors marry up beautifully.
  6. Discard and Check: Remove and discard the bay leaf. Taste the broth and adjust the seasoning with salt and pepper as needed.
  7. Cook the Noodles: Increase the heat to medium-high. Add the broken lasagna noodle pieces to the simmering soup. Cook, stirring frequently to prevent sticking, for 8–10 minutes, or until the pasta is perfectly al dente.
  8. Thicken and Finish: Stir in the 1/2 cup of grated Parmesan cheese. This will add richness and slightly thicken the soup base.
  9. Rest: Remove the soup from the heat and allow it to rest for 5 minutes before serving; the pasta will continue to absorb liquid during this time.
  10. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the chilled ricotta mixture. Garnish with an extra dusting of Parmesan, if desired.