Preparation Steps

• Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
• Add the ground beef and Italian sausage, breaking up with a spoon, and cook until browned, about 6–8 minutes. Drain excess fat if necessary.
• Stir in the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
• Mix in the tomato paste and cook 1 minute. Add the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper; bring to a simmer.
• Add the broken lasagna noodles to the simmering soup. Reduce heat to medium-low and simmer until noodles are tender, about 12–15 minutes, stirring occasionally to prevent sticking.
• Remove the pot from heat and stir in half of the mozzarella and most of the Parmesan until melted and creamy. Taste and adjust seasoning.
• Ladle soup into bowls and top each serving with a spoonful of ricotta, a sprinkle of remaining mozzarella and Parmesan, and chopped fresh basil.
• Serve hot with crusty bread. Leftovers keep in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if needed.