# Ingredient List:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 carrot, diced
05 - 1 celery stalk, diced
06 - 1 pound ground beef
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 2 tablespoons tomato paste
11 - 28 ounces canned crushed tomatoes
12 - 5 cups beef or vegetable broth
13 - 7 ounces lasagne noodles, broken into bite-sized pieces
14 - Salt and freshly ground black pepper, to taste
→ Caramelized Onion Swirl
15 - 2 large onions, thinly sliced
16 - 2 tablespoons unsalted butter
17 - 1 tablespoon olive oil
18 - 1/2 teaspoon sugar
19 - 3.5 ounces ricotta cheese
20 - 1.7 ounces grated Parmesan cheese
21 - 1 tablespoon chopped fresh parsley
22 - Salt and pepper, to taste
→ For Serving
23 - Fresh basil or parsley, chopped
24 - Extra grated Parmesan (optional)
# Directions:
01 - Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, carrot, and celery; sauté for 5 to 7 minutes until vegetables are tender.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef to the pot, breaking it up with a wooden spoon. Cook until well browned, 6 to 8 minutes. Drain excess fat if necessary.
04 - Stir in oregano, basil, red pepper flakes if using, and tomato paste. Cook for 2 minutes to develop flavor.
05 - Add crushed tomatoes and broth. Bring mixture to a gentle simmer, cover, and cook for 15 minutes.
06 - While soup simmers, in a skillet heat butter and olive oil over medium heat. Add sliced onions and sugar. Cook, stirring frequently, for 20 to 25 minutes until onions are deep golden. Season with salt and pepper.
07 - Let onions cool slightly, then combine with ricotta, Parmesan, and parsley in a medium bowl. Set aside.
08 - Add broken lasagne noodles to the simmering soup. Cook uncovered for 10 to 12 minutes, until noodles are al dente. If the soup thickens too much, add extra broth.
09 - Taste soup and correct seasoning with additional salt and pepper as needed.
10 - Ladle soup into bowls. Top each serving with a generous spoonful of caramelized onion swirl. Garnish with fresh basil or parsley and extra Parmesan if desired.
