For the Lasagna Soup:
1. Mix 1 lb beef and 1 lb sage sausage together with your favorite rub (e.g., White Bulls BBQ Thee Rub) into a ball. Refrigerate for 30-60 minutes.
2. While the grill comes to temperature, start the process on the stove:
3. Simmer 1 diced medium onion and 3 minced garlic cloves for 5 minutes.
4. Then, add 1 teaspoon salt, 1 teaspoon pepper, 1 (28-ounce) can crushed tomatoes, 28 ounces chicken broth, 1 teaspoon oregano, and ½ teaspoon red chili flakes (optional). Stir to combine.
5. Place the meatball on a rack over the mixture on the grill at 250°F.
6. Once the meatball reaches an internal temperature of 155°F, crumble it and add it into the pot.
7. Add ¼ cup heavy cream and 1 cup shredded mozzarella to the pot.
8. Cook the noodles separately according to package directions, then strain them and add into the soup. If needed, add an additional ½ cup of broth to achieve desired consistency.
For the Whipped Ricotta:
1. In a bowl, combine 1 ½ cups ricotta cheese, ¾ cup shredded Parmesan cheese, and 1 teaspoon garlic salt.
To Serve:
Garnish the soup with fresh basil and a dollop of whipped ricotta cheese. Enjoy!
