Ingredients:

  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 3 garlic cloves, minced (about 12 g)
  • 1 teaspoon (1 g) dried oregano
  • 1 teaspoon (1 g) dried basil (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon (1.5 g) red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 lb (450 g) ground beef OR 50/50 beef–Italian sausage mixture
  • 1/2 teaspoon (3 g) kosher salt (adjust later)
  • Freshly ground black pepper, to taste
  • 1 (28 oz / 800 g) can crushed tomatoes
  • 4 cups (960 ml) beef or chicken broth (low-sodium preferred)
  • 1 cup (240 ml) water (optional; use to adjust consistency)
  • 1 tablespoon (15 g) tomato paste
  • 6–8 lasagna sheets (3–4 oz / 85–115 g) broken into 1–2 inch / 2–5 cm pieces OR 8 oz (225 g) short pasta (broken lasagna, penne, small shells)
  • 4 cups (120 g) baby spinach or 2 cups (60 g) chopped kale, stems removed
  • 1 cup (240 g) ricotta cheese (whole-milk ricotta preferred)
  • 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
  • 1 large egg (optional — for richer, more cohesive ricotta)
  • 2 tablespoons (6 g) chopped fresh basil (or 1 tsp dried)
  • Fresh basil leaves and chopped parsley for garnish
  • Cracked black pepper, to taste
  • Optional: 1/2 cup (120 ml) heavy cream or milk (for extra creaminess)
  • Optional: 1 cup (100 g) shredded mozzarella (stir in or broil on top if finishing under oven)

Instructions:

  1. Mix ricotta, 1/2 cup grated Parmesan, chopped basil, egg (if using), and a pinch of salt and pepper in a small bowl; set aside.
  2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion and cook until translucent, about 5–7 minutes. Add garlic, oregano, basil, and red pepper flakes and cook 30–60 seconds until fragrant.
  3. Add ground beef or sausage, season with 1/2 teaspoon kosher salt and freshly ground black pepper. Break up the meat and brown until no pink remains and edges begin to caramelize, about 6–8 minutes. Drain excess fat if needed, leaving about a tablespoon for flavor.
  4. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, broth, and 1 cup water (if using). Bring to a simmer, scraping up browned bits from the bottom of the pot.
  5. Reduce heat and simmer 10–15 minutes to meld flavors. Taste and adjust salt and pepper.
  6. Increase heat to bring the soup to a gentle boil. Add broken lasagna pieces or short pasta and cook until al dente, following package times but subtracting about 1 minute (usually 8–10 minutes). Stir occasionally to prevent sticking.
  7. Stir in spinach or kale and cook until wilted, 1–2 minutes. If using, stir in heavy cream for extra richness.
  8. Taste and adjust seasoning. Add a splash of red wine vinegar or 1/2 teaspoon sugar if the tomatoes taste flat. Add extra salt and pepper as needed.
  9. Ladle soup into bowls and add a spoonful of the ricotta mixture on top; it will melt into the broth. Scatter extra grated Parmesan, torn basil, chopped parsley, and a drizzle of olive oil. Finish with cracked black pepper.
  10. Serve immediately with crusty bread. Leftovers can be refrigerated up to 3 days; reheat gently and add extra broth or water as pasta will absorb liquid.