LASAGNA SOUP

Makes: 6 servings

Total time: 45 minutes 3 tablespoons extra-virgin olive oil

1 large yellow onion, chopped 2 tablespoons minced garlic (from about 6 cloves) pound ground beef pound bulk sweet Italian sausage (or sausages, with casings removed)

1 teaspoon dried oregano teaspoon ground nutmeg 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 cups whole-milk ricotta cup grated Parmesan cup heavy cream cup fresh basil leaves, torn, plus more for serving

1. 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.

2. Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1 teaspoons salt and 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.

3. Add chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in lasagna noodles, reduce the heat to mediumlow and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.

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

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

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