Yield:6 servings

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3tablespoons extra-virgin olive oil

1large yellow onion, chopped

2tablespoons minced garlic (from about 6 cloves)

½pound ground beef

½pound bulk sweet Italian sausage (or sausages, with casings removed)

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

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1. 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.

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.

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.

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.

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

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