Step 1

Heat olive oil in a large pot, then add the sausage, breaking it apart as it cooks. Once it starts to brown, add the onions and cook until light golden brown.

Step 2

Add celery, carrots, and fennel. Sauté for a few minutes until vegetables begin to soften.  Stir in the garlic, rosemary, and thyme, cooking for a few more minutes until fragrant.

Step 3

Add the ham and tomatoes, mixing thoroughly. Add ¾ of the basil leaves save the rest for the end.

Step 4

Pour in the beef and chicken stock and bring to a boil, then reduce to a very low simmer.

Step 5

After 45 to 60 minutes, add the lasagna noodles, cooking until tender but not mushy. Adjust seasoning with salt and pepper throughout.

Step 6

Near the end of cooking, in a separate bowl, combine the ricotta, parmesan, mozzarella, and mascarpone with a teaspoon of garlic, then form into small balls to top the soup. Serve the soup garnished with basil chiffonade and a drizzle of olive oil.

Step 7

*Lasagna: The Chef used the Oven-Ready type because they breakup easily in small pieces, but you can use what ever you have in your pantry.