Lasagna Soup

• 
  
  From the NYT's Lidey Heuck. https://cooking.nytimes.com/recipes/1025009-lasagna-soup
• Ingredients
• 3tablespoons extra-virgin olive oil
• 1large yellow onion, chopped
• 2tablespoons minced garlic (from about 6 cloves)
• 1 pound bulk spicy Italian sausage
• 1teaspoon dried oregano
• ½teaspoon ground nutmeg
• ¼teaspoon crushed red pepper, plus more to taste
• Kosher salt and freshly ground black pepper
• 3tablespoons tomato paste
• 6cups low-sodium chicken broth
• 1(24-ounce) jar marinara sauce
• 8ounces dried lasagna noodles, broken crosswise into 1-inch pieces
• 1½cups/12 ounces whole-milk ricotta
• ⅓cup grated Parmesan
• ¼cup heavy cream
• ½cup fresh basil leaves, torn, plus more for serving

1. Preparation
2. Step 1

3. 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.

4. Step 2

   Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1½ teaspoons salt and ½ 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.

5. Step 3

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

6. Step 4

   While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set aside.

7. Step 5

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

8. Step 6

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