Ingredients
Main Ingredients
- 1–2 tablespoons olive oil
- 1 pound lean ground beef
- ½ pound ground Italian sausage (sweet or spicy)
- 1 large onion, diced
- 1 large carrot, peeled and finely chopped
- 2 ribs celery, finely chopped
- 2–4 cloves fresh garlic, thinly sliced
- 1 15-ounce can diced tomatoes, not drained
- 1 28-ounce can crushed tomatoes
- 1 tablespoon homemade Italian seasoning
- A pinch of freshly grated nutmeg
- 7 cups chicken broth
- 9–10 dried lasagna noodles, broken into rustic pieces
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
Toppings
- 1 cup whole-milk ricotta cheese
- ½ cup freshly grated Parmigiano Reggiano
- ½ cup shredded mozzarella cheese, more to taste
- Fresh basil leaves, torn (for serving)
Instructions
- Build the base: Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion, finely chopped carrot, and celery. Cook, stirring occasionally, until the vegetables soften, about 4–5 minutes. Leave a space in the center of the pot for the meat.
- Brown the meat: Add the ground beef and Italian sausage to the pot. Break up the meat with a spoon and cook until browned and cooked through, ensuring a good caramelization for extra flavor. Mash the softened vegetables into the meat as it cooks. Stir in the sliced garlic and cook just until fragrant, approximately 30 seconds.
- Tomatoes & seasoning: Add the canned diced tomatoes with their juice, crushed tomatoes, Italian seasoning, freshly grated nutmeg, sea salt, and freshly ground black pepper. Stir well to combine all ingredients. Allow the mixture to simmer gently for 5 minutes to deepen and meld the flavors.
- Add broth & noodles: Pour in the chicken broth and bring the mixture to a gentle boil. Add the broken lasagna noodles, stirring thoroughly to prevent them from sticking together.
- Simmer: Reduce the heat to medium-low and let the soup simmer uncovered for 20–25 minutes. Stir occasionally until the noodles are tender and the soup naturally thickens to a hearty consistency.
- Finish & serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and top each serving with a generous dollop of ricotta cheese, a sprinkle of Parmigiano-Reggiano and shredded mozzarella. Garnish with torn fresh basil leaves before serving.
Notes
- For a vegetarian version, substitute the meat with plant-based crumbles and use vegetable broth instead of chicken broth.
- Adjust garlic quantity according to your preference for flavor intensity.
- Use whole wheat or gluten-free lasagna noodles to accommodate dietary restrictions.
- The soup thickens as it cools; reheat gently and add extra broth if needed.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
