Mild or Medium Extra Virgin Olive Oil
1 1/2 lb. Italian sausage
1 lb. ground round beef
1 c. onion, chopped
4 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 Tbsp. tomato paste
2 (28 oz.) cans diced tomatoes
2 bay leaves
6-8 c. chicken stock
lasagna noodles (broken into smaller sections)
1/2 c. finely chopped fresh basil
salt and pepper, to taste
Ingredients for cheesy topping:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of ground pepper
2 c. shredded mozzarella cheese
In a large soup pot, heat extra virgin olive oil over medium heat. Add sausage and beef, breaking up into bite-sized pieces and brown for about 5 min.
Add onions and cook until softened, about 6 min.
Add garlic, oregano, and red pepper flakes. Cook for a minute.
Add tomato paste and stir well to incorporate. Cook for 3-4 more minutes, or until the tomato paste is absorbed.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat to a simmer for 30 min.
Add uncooked pasta and cook until al dente.
Prepare the cheesy topping by combining the ricotta, Parmesan, salt and pepper in a small bowl.
To serve, place a dollop of the cheesy topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Drizzle a small amount of the Harissa or Chipotle Oil over the top, if you would like, and enjoy!
Note: Pasta will continue to absorb moisture as it sits and become mushy. If making soup well ahead of serving, consider cooking the noodles separately and adding them when serving.