Directions

• Brown the meats
  Drizzle olive oil into a pan over heat. Add the Italian sausage and ground beef, breaking them apart as they cook. Allow the meats to brown and develop flavor. If there is excess fat, it may be left in for added flavor, especially if the beef is not too fatty.
• Add aromatics
  Once the meats are cooking, add the chopped onion along with the minced garlic. Cook everything together, stirring occasionally, until the onion softens and the mixture becomes fragrant.
  
• Season the base
  Add the seasonings to the pan, including chicken bouillon, oregano, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well so the spices evenly coat the meat mixture.
• Cook the tomato paste
  Add about three tablespoons of tomato paste to the pan. Stir and fry it briefly with the meat and seasonings to remove any raw tomato flavor.
• Add sauces and liquids
  Pour in the roasted garlic parmesan tomato sauce, making sure to scrape out the container so nothing goes to waste. Add about two cups of chicken broth, followed by one to two cups of heavy whipping cream. Stir until everything is well combined.
• Add noodles and basil
  Break the lasagna noodles into pieces and add them directly to the pot. There is no specific size required—just break them by hand. Add fresh basil and stir the soup gently.
• Boil and simmer
  Cover the pot and allow the soup to boil for about 10 to 12 minutes so the noodles begin to cook. Afterward, reduce the heat and let the soup simmer on low for about 20 minutes, allowing the noodles to become soft and the flavors to fully develop.
• Prepare the ricotta topping
  In a small bowl, combine about ¼ cup of Parmesan cheese with approximately 2 ounces of ricotta cheese. Add parsley and basil according to your preference. Mix until smooth. Mozzarella cheese may be added if available, but it is optional.
• Serve the soup
  Give the soup a final stir, then ladle it into bowls. Top each serving with a spoonful of the ricotta mixture. Serve hot and enjoy.