Make the ricotta mixture

• Combine the ricotta, mozzarella and Parmesan with fresh basil and parsley.
• Season with salt, pepper and lemon zest.
• Mix well and set aside.

Prep the vegetables

• Dice the onion (celery and carrot optional).
• Mince the garlic.

Brown the meats

• In a large pot, add the Italian sausage and ground beef.
• Let them get a little bit of color.

Cook the onion

• Add the onion and let it cook down.

Add aromatics and tomato paste

• Throw in the garlic, Italian seasoning and Calabrian chilies.
• Follow with the tomato paste.
• Cook until it gets darker and starts to caramelize.

Deglaze and add liquids

• Deglaze with white or red wine and scrape up any brown bits from the bottom.
• Pour in the marinara and beef broth.

Cook the noodles

• Add the broken lasagna noodles directly into the soup.
• Cover and cook until just al dente.

Finish the soup

• Stir in a little bit of cream.
• Add fresh basil and parsley.
• Add as much Parmesan as you like.

Serve

• Ladle into bowls and top each with a big spoonful of the ricotta mixture so it gets melty.
• Alternatively, dollop the ricotta mixture straight into the pot.