Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 pound ground beef (450g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (1.25ml) (optional, for a bit of a kick!)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 4 cups beef broth (950ml)
  • 2 cups chicken broth (475ml)
  • 1 tablespoon tomato paste (15ml)
  • 1 teaspoon granulated sugar (5ml)
  • Salt and freshly ground black pepper to taste
  • 6 lasagna noodles, broken into bite-sized pieces (about 2 cups)
  • 15 ounces ricotta cheese (425g), whole milk or part-skim
  • 1/4 cup grated Parmesan cheese (30g)
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, chopped (optional)
  • Extra grated Parmesan cheese (optional)
  • Dollop of ricotta cheese (optional)

Instructions:

  1. Heat olive oil in a Dutch oven. Sauté onion and garlic until softened. Add ground beef, oregano, basil, and red pepper flakes (if using). Cook, breaking up the meat, until browned. Drain off any excess grease.
  2. Stir in crushed tomatoes, beef broth, chicken broth, tomato paste, and sugar. Season with salt and pepper. Bring to a simmer.
  3. Add the broken lasagna noodles to the simmering soup. Cook until the noodles are tender, about 10-12 minutes.
  4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
  5. Ladle soup into bowls. Top each serving with a spoonful of the ricotta cheese mixture, fresh basil, and extra Parmesan cheese, if desired.