Cooking Soup

• Remove the Italian sausage from its casing and add it and the ground beef to a soup pot over medium-high heat. Cook until well-browned, breaking up the meat while stirring.
• Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and tomato paste to the pot and cook until the tomato paste starts to darken and smells sweet, about 2 minutes.
• Add the chicken stock, diced tomatoes and their juices, Italian seasoning, salt, and pepper and bring the pot to a boil. Stir in the broken up lasagna noodles then lower the heat, cover the pot, and simmer until the noodles are soft, about 15 minutes.
• While the soup is simmering, make the topping. Add all the ricotta topping ingredients to a medium-sized bowl and mix well.
• Remove the soup from the heat and stir in the heavy cream. Serve the soup topped with the ricotta topping and a few extra basil leaves.