Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 1 lb Italian Sausage, casings removed (or lean ground beef)
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • ¼ tsp Red Pepper Flakes (optional)
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Black Pepper
  • 28 oz can Crushed Tomatoes
  • 5 oz can Diced Tomatoes, undrained
  • 6 cups Chicken or Beef Stock (low sodium)
  • 1 bay leaf
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Balsamic Vinegar
  • 6 sheets Lasagna Noodles, broken into 1-inch pieces
  • 1 cup Whole Milk Ricotta Cheese (drained if very watery)
  • ½ cup Freshly Grated Parmesan Cheese
  • ¼ cup Fresh Basil, chopped
  • 2 Tbsp Fresh Parsley, chopped
  • ½ tsp Salt (for topping)
  • ¼ tsp Black Pepper (for topping)
  • 1 cup Shredded Mozzarella Cheese (optional garnish)
  • Extra fresh basil for serving

Instructions:

  1. Dice the onion, carrot, and celery (the soffritto). Mince the garlic. Break the lasagna sheets into rough 1-inch pieces. Prepare the Ricotta Topping: In a small bowl, combine the ricotta, Parmesan, fresh basil, fresh parsley, salt, and pepper. Mix well until just combined. Cover and chill until ready to serve.
  2. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery. Sauté gently for 8–10 minutes until the vegetables have softened considerably. Add the minced garlic, dried oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Add the Italian sausage (or ground beef) to the pot. Break up the meat with a wooden spoon. Increase heat to medium-high and cook for 5–7 minutes until the meat is thoroughly browned. Drain off any excess grease.
  4. Stir in the tomato paste and cook for 2 minutes, allowing it to slightly darken. Deglaze the pot by pouring in the Balsamic Vinegar and scraping up any browned bits stuck to the bottom. Add the crushed tomatoes, diced tomatoes, stock, bay leaf, 1 tsp salt, and ½ tsp black pepper. Bring the soup to a boil, then immediately reduce heat to low, cover, and simmer for 20 minutes to allow the flavours to marry up nicely.
  5. Increase the heat back to medium-low. Add the broken lasagna noodles to the simmering soup. Stir frequently to prevent the pasta from sticking to the bottom of the pot. Cook for 8–10 minutes until the pasta is al dente. Remove the bay leaf.
  6. Ladle the hot soup into bowls. Immediately top each serving with a generous spoonful of the herbed ricotta mixture. If desired, sprinkle a small handful of shredded mozzarella cheese over the ricotta. Garnish with a final sprinkle of fresh basil and serve immediately.