Lasagna Soup

Steps

1. 1
   Prepare all ingredients: dice the onion, celery, carrots, and fennel into small pieces; mince the garlic; and chop the rosemary and thyme.
2. 2
   Remove the sausage from its casing and brown it well in a large pot over medium-high heat, breaking it apart as it cooks. Transfer to a plate.
3. 3
   In the same pot, sauté the onion until it begins to caramelize and turn golden brown.
4. 4
   Add the celery, carrots, and fennel to the pot and sauté until the vegetables begin to soften and release their liquid.
5. 5
   Stir in the minced garlic, rosemary, thyme, and ham if using. Cook for 1-2 minutes until fragrant.
6. 6
   Pour in the canned tomatoes and scrape up any browned bits from the bottom of the pot. Return the cooked sausage to the pot.
7. 7
   Add the beef stock and chicken stock, bring to a boil, then reduce to a gentle simmer.
8. 8
   Simmer gently for 45 minutes to 1 hour, allowing the vegetables to become tender and the flavors to meld. Add some basil during cooking.
9. 9
   Adjust the seasoning with salt and black pepper to taste.
10. 10
    Cut the lasagna noodles into small pieces and add them to the pot. Simmer for 10-15 minutes until the pasta is tender.
11. 11
    While the soup simmers, prepare the cheese blend by mixing ricotta, Parmesan, mozzarella, mascarpone, minced garlic, parsley, Italian seasoning, and a small pinch of hot sauce in a bowl.
12. 12
    Form the cheese mixture into small quenelles or balls using two spoons.
13. 13
    Cut fresh basil into thin chiffonade (very thin strips) just before serving for garnish.
14. 14
    Ladle the soup into bowls and place 2-3 cheese balls on top of each serving, allowing them to begin melting.
15. 15
    Top with a small amount of basil chiffonade, a sprinkle of Parmesan, black pepper, and a light drizzle of garlic olive oil before serving.