Ingredients:

  • 1.5 lb ground beef (80/20)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • 6 ounces dried lasagna noodles, broken into pieces
  • 15 ounces whole milk ricotta cheese

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and brown thoroughly, breaking it up as it cooks. Ensure deep browning to achieve the Maillard reaction. Drain any excess fat from the pot.
  2. Add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic, oregano, and basil, cooking for 1 minute until fragrant.
  3. Pour in the crushed tomatoes and chicken broth. Stir in the granulated sugar, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer gently for 10 minutes, allowing the flavors to meld.
  4. Add the broken lasagna noodles to the simmering soup. Cook for 10-15 minutes, stirring occasionally, until the pasta is tender (al dente).
  5. While the noodles cook, prepare the ricotta swirl: In a small bowl, whisk the whole milk ricotta cheese with a spoonful of the hot soup broth until smooth and creamy.
  6. Ladle the hot soup into bowls. Top each serving with a generous dollop of the creamy ricotta mixture just before serving.