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INSTRUCTIONS
Heat oil in a 5.3 L Round Dutch Oven set over medium-high heat.
Add onions and stir to combine. Cook for 2 minutes, then lower heat to medium-low. Season with a pinch of salt, then cook for another 10-12 minutes until the onions are very soft and starting to brown (if the onions are charring, lower the heat). Add the garlic and red chili flakes and cook until garlic is fragrant, about 2-3 minutes.
Increase heat back to medium. Add the tomato paste and cook for 2–3 minutes until the paste is starting to darken. Add vodka or water, scraping up any browned bits, and cook for 1 minute until the liquid has evaporated by about half. Stir in tomatoes and chicken broth. Bring to a boil, then cover and reduce heat to a simmer for 15 minutes.
Meanwhile, place the ricotta, mozzarella, parmesan, and basil in a small mixing bowl and stir to combine. The mixture may be crumbly, depending on the texture of the ricotta. Add 1–2 tablespoons of heavy cream to thin the mixture if needed so it’s smooth and scoopable.
Uncover the soup, break the lasagna noodles into pieces and add to the soup. Recover the pot and simmer until the noodles are al dente, about 6–8 minutes. Remove pot from the heat and stir in heavy cream. Season to taste with additional salt and pepper.
To serve, ladle the soup into bowls, then top each bowl with a small scoop of the ricotta mixture. Garnish with additional parmesan cheese and basil.
