Lasagna Soup

Method

1. 1Brown the meat. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until deeply browned and slightly caramelized in places — about 6 to 8 minutes. Do not rush this step; the browning builds the foundation of flavor. Season with salt and pepper. If using Italian sausage, add it halfway through.
2. 2Build the base. Add the diced onion to the browned meat and cook, stirring, for 4 to 5 minutes until softened. Add the garlic and cook 1 minute more. Add the tomato paste and stir vigorously into the meat — cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells sweet. This cooks out the raw tomato flavor.
3. 3Add the liquids and simmer. Pour in the crushed tomatoes and broth. Add the oregano, basil, and chilli flakes. Stir well. Bring to a boil, then reduce to a steady simmer. Taste the broth and adjust salt. The broth should taste well-seasoned and savory before the noodles go in.
4. 4Cook the noodles in the soup. Add the broken lasagna noodle pieces directly to the simmering soup. Stir immediately and continue stirring every 2 to 3 minutes to prevent sticking. Simmer for 12 to 15 minutes until the noodles are cooked through — they should be soft with a slight chew. The soup will thicken considerably as the noodles release their starch. If it becomes too thick, add a splash of warm broth or water.
5. 5Make the cheese topping and serve. In a bowl, mix together the ricotta, shredded mozzarella, and half the Parmesan. Season with black pepper and a small pinch of salt. Ladle the soup into deep bowls, leaving space. Drop a generous spoonful of the cheese mixture into the center of each bowl — it should sit on top of the hot soup. Scatter the remaining Parmesan and torn basil over the top. Serve immediately with crusty bread for dipping. As you eat, stir the cheese into the soup.