NYT Lasagna Soup

Serves 6

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1 large yellow onion, chopped

  • 2 tablespoons minced garlic (from about 6 cloves)

  • 1/2 pound ground beef

  • 1/2 pound bulk sweet Italian sausage (or sausages, with casings removed)

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon crushed red pepper, plus more to taste

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons tomato paste

  • 6 cups low-sodium chicken broth

  • 1 (24-ounce) jar marinara sauce

  • 8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces

  • 1 1/2 cups/12 ounces whole-milk ricotta

  • 1/3 cup grated Parmesan

  • 1/4 cup heavy cream

  • 1/2 cup fresh basil leaves, torn, plus more for serving

Instructions

  • In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium.

  • Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes.

  • Add the garlic and stir for 30 seconds to 1 minute, until fragrant.

  • Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes.

  • Add the tomato paste and cook for 1 minute, stirring often.

  • Add the chicken broth and marinara sauce and bring to a boil over medium-high heat.

  • Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.

  • While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add 1/4 teaspoon salt and a few grinds of black pepper and mix well; set aside.

  • Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.

  • Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.