Lasagna Soup

• FOR THE SOUP:
• 1 pound Small Pasta Noodles, Any Shape You Like (like Fusilli, Mafalda, Or Campanelle)
• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 1 whole Medium Red Bell Pepper, Stem And Seeds Removed, Diced
• 1 whole Medium Green Bell Pepper, Stem And Seeds Removed, Diced
• 2 whole Large Carrots, Peeled And Diced
• 1-1/2 pound Lean Ground Beef
• 4 cloves Large Cloves Garlic, Minced
• 1 Tablespoon Minced Fresh Rosemary
• 1 Tablespoon Minced Fresh Thyme
• 28 ounces, weight Can Petite Diced Tomatoes (with Juices)
• 2 cans (6 Oz Cans) Tomato Paste
• 1 Tablespoon Worcestershire Sauce
• 2 whole Soft Beef Bouillon Cubes
• 2 whole Bay Leaves
• 1-1/4 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 10 cups Water
• 3 ounces, weight Mozzarella Cheese, Shredded
• 1/4 cups Chopped Fresh Parsley Leaves (optional; For Garnish)
• FOR THE SEASONED RICOTTA:
• 15 ounces, weight Tub Ricotta Cheese (low-fat Is Fine)
• 1 ounce, weight Parmesan Cheese, Grated
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Dried Oregano
• 1/4 teaspoons Salt
• 1/8 teaspoons Black Pepper

1. *If you don't have fresh rosemary and thyme, you can omit them and use about 2 tablespoons of dried Italian herb seasoning instead.
2. For the soup: Cook the pasta to al dente according to the package directions; drain and set aside.
3. Heat the oil in a large soup pot over medium heat. Add the onion, red bell pepper, green bell pepper and carrot. Cook until the veggies are starting to soften, about 7 minutes, stirring occasionally. Add the beef, garlic, rosemary and thyme, and cook until the beef is browned, about 5 to 7 minutes. Add the canned tomato, tomato paste, Worcestershire sauce, bouillon cubes, bay leaves, salt, black pepper and water; turn heat up to high and bring to a boil. Turn heat down, cover the pot, and simmer until the veggies are tender, about 10 to 15 minutes. Turn off heat and stir in cooked pasta; taste and season with additional salt and pepper as desired.
4. Serve with a scoop of seasoned ricotta on top, along with a sprinkle of shredded mozzarella and fresh minced parsley.
5. For the seasoned ricotta: Stir together all ingredients. Add to the top of the Lasagna Soup along with shredded mozzarella and fresh minced parsley.
6. To reheat: The soup keeps well in the fridge, but it does thicken upon standing. When you reheat it on the stovetop, add a splash of tomato juice if desired.

pasta noodles, olive oil, onion, red bell pepper, green bell pepper, carrots, ground beef, garlic, rosemary, thyme, tomatoes, tomato paste, worcestershire sauce, bay leaves, salt, ubc, water, mozzarella cheese, ubc, ricotta cheese, parmesan cheese, garlic, oregano, ubc, black pepper

Taken from tastykitchen.com/recipes/soups/lasagna-soup-9/ (may not work)