- 1 tablespoon olive oil
- ½ pound ground sirloin
- ½ pound hot Italian Sausage, casings removed
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper, more for a garnish
- 1 medium yellow onion, chopped
- 5 garlic cloves, sliced
- 2 bay leaves
- 1 teaspoon Italian seasoning
- Two 32-ounce boxes chicken stock (8 cups), plus extra stock or water to thin as needed
- One 28-ounce can crushed fire roasted tomatoes
- 1 cup marinara sauce
- 1 pound lasagna noodles, broken by hand into 1-inch pieces
- ¼ cup coarsely chopped lightly packed basil, plus more for a garnish
- Shredded mozzarella cheese, for a garnish
- Ricotta cheese, for a garnish
- Heat the oil in a large pot over high heat, then add the sirloin, sausage, 1 teaspoon of the salt, and the pepper. Cook, breaking up the meat with a spoon, until it is very brown and mostly cooked through; try not to stir too much to allow the meat to really brown—5 to 7 minutes.
- Turn the heat to medium and add the onion, garlic, bay leaves, and Italian seasoning. Cook until the onions are mostly tender and translucent—about 5 minutes. Add the stock, crushed tomatoes, marinara sauce, and the remaining 1 teaspoon of salt. Bring the mixture to a simmer and cook until it reduces slightly and the flavor intensifies—about 25 minutes.
- Add the noodles and cook until al dente—about 8 minutes, then stir in the basil. Taste, and add more salt if needed; this will depend on how salty your stock is. Also, add more stock or water if your soup is too thick (if your soup sits, it may thicken and you may need to add more stock or water later on).
- To serve, divide into bowls and top with the mozzarella cheese, a dollop of the ricotta, a sprinkle of black pepper, and extra basil.
- You could cook your noodles separately and then add them individually to each bowl. This way, if you have leftovers, your noodles won’t get “water logged.” In this case, you should use 2 cups less stock.