■Bring a large pot of water
to a boil. Salt the boiling
water and add the noodles.
Cook until a few minutes shy
of al dente, about 5 minutes.
Drain the pasta, rinse under
cold water, and drain well.
■In a soup pot or Dutch
oven, heat the olive oil over
medium-high. Add the beef
and sausage. Cook, stirring
often 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 with their juices.
Use a spoon to smash the
tomatoes. Add the passata
and basil. Cook until the
flavors meld, about
15 minutes. Add the cooked
noodles to the broth. Cook
until al dente, 3 to 4 minutes.
■In a medium bowl, mix
the ricotta, Parmigiano-
Reggiano, and cream.
Season with salt.
■Serve the soup in bowls.
Top each serving with a fat
dollop of the ricotta mixture.
Garnish with parsley.Lasagna Soup
SERVES 4
8 oz. lasagna noodles
with curly edges,
broken into pieces
2 tbsp. olive oil
12 oz. ground beef
(80% lean)
12 oz. sweet Italian
sausages with fennel,
casings removed
Kosher salt and pepper
1 tsp. dried oregano,
lightly crushed
1 small onion, finely
chopped
4 cloves garlic, finely
chopped
1 qt. chicken stock
1 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 heav y cream ,
crème fraîche, or
mascarpone cheese
Finely chopped fresh
flat-leaf parsley, for
serving