Hearty tomato-beef soup with noodles, finished with caramelized onions, ricotta, Parmesan, and fresh herbs.
# Components:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium 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 cheese (optional)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add finely chopped onion, diced carrot, and celery, and cook for 5 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef and break apart with a wooden spoon. Cook until browned, about 6 to 8 minutes. Drain excess fat if needed.
04 - Mix in dried oregano, dried basil, red pepper flakes, and tomato paste. Cook for 2 minutes, stirring frequently.
05 - Pour in crushed tomatoes and broth. Bring to a gentle simmer, cover, and cook for 15 minutes.
06 - While soup simmers, heat butter and olive oil in a skillet over medium heat. Add sliced onions and sugar. Cook, stirring occasionally, for 20 to 25 minutes until onions are deeply golden and sweet. Season with salt and pepper. Transfer onions to a medium bowl. When slightly cooled, mix in ricotta cheese, grated Parmesan, and parsley. Set aside.
07 - Add broken lasagne noodles to the soup base and simmer uncovered for 10 to 12 minutes until al dente. Add additional broth if needed for consistency.
08 - Taste and adjust salt and pepper as desired.
09 - Ladle soup into bowls. Top each serving with a generous spoonful of caramelized onion swirl. Garnish with fresh basil or parsley and extra grated Parmesan if desired.
