# Ingredientes:
→ Meats
01 - 8.8 oz spicy chorizo sausage, sliced or crumbled
02 - 10.6 oz ground beef
→ Vegetables
03 - 1 large yellow onion, diced
04 - 2 garlic cloves, minced
05 - 1 medium carrot, diced
06 - 1 celery stalk, diced
07 - 14 oz canned chopped tomatoes
08 - 2 tablespoons tomato paste
09 - 4¼ cups chicken or beef broth
→ Pasta
10 - 7 oz lasagne sheets, broken into bite-sized pieces
→ Dairy
11 - 5.3 oz ricotta cheese
12 - 2.6 oz grated mozzarella
13 - 1.8 oz grated Parmesan cheese
→ Seasonings & Oils
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - ½ teaspoon chili flakes (optional)
18 - Salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons fresh basil, chopped
20 - 2 tablespoons fresh flat-leaf parsley, chopped
→ Sherry Drizzle
21 - 3 tablespoons dry sherry
22 - 1 tablespoon olive oil
# Instrucciones:
01 - Heat olive oil in a large soup pot over medium heat. Add the chorizo and cook for 3 minutes until the sausage releases its oils.
02 - Add ground beef to the pot. Cook, breaking it apart with a wooden spoon, until fully browned. Drain excess fat if desired.
03 - Stir in diced onion, garlic, carrot, and celery. Sauté for 5 minutes until vegetables are softened and aromatic.
04 - Incorporate tomato paste, chopped tomatoes, dried oregano, dried basil, chili flakes if using, salt, and black pepper. Mix thoroughly to combine.
05 - Pour in chicken or beef broth. Bring mixture to a gentle simmer, cover the pot, and cook for 15 minutes, stirring occasionally.
06 - Add broken lasagne sheets to the soup. Simmer uncovered for 10 to 12 minutes, stirring to prevent pasta from sticking, until al dente.
07 - In a small mixing bowl, combine ricotta, mozzarella, and Parmesan cheese. Set aside for topping.
08 - Whisk together dry sherry and olive oil in a separate small bowl. Reserve for serving.
09 - Ladle hot soup into bowls. Top each portion with a generous spoonful of the cheese mixture, then drizzle with the sherry and olive oil blend.
10 - Sprinkle each serving with chopped fresh basil and flat-leaf parsley. Serve immediately while hot.
