This recipe incorporates all of the best elements of traditional lasagna - the rich base is filled with meat and pieces of pasta and cheese make a comforting and easy soup created with simple ingredients.
Heat a large pot or Dutch oven over medium-high heat, add the oil and heat through. Add the sausage and beef and brown, stirring occasionally, about 8 minutes.
Add the onion and cook until it is soft, about 6 minutes. Stir in the garlic and cook until just fragrant, about an additional 30 seconds.
Stir in the tomato paste followed by the marinara, chicken stock, oregano and basil. Bring to a boil then reduce heat to medium-low and simmer until the sauce reduces slightly, about 30 minutes. Season to taste with salt.
Add the lasagna pieces and cook in the broth until al dente, about 8 minutes.
For the topping:
In a small bowl stir together the ricotta, Parmesan and mozzarella until combined. Cover and refrigerate until ready to use.
For serving:
Ladle lasagna soup into bowls and top with a scoop of the ricotta mixture and fresh basil. Serve hot.