Lasagna Soup

*If you don’t have fresh rosemary and thyme, you can omit them and use about 2 tablespoons of dried Italian herb seasoning instead.

For the soup: Cook the pasta to al dente according to the package directions; drain and set aside.

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.

Serve with a scoop of seasoned ricotta on top, along with a sprinkle of shredded mozzarella and fresh minced parsley.

For the seasoned ricotta: Stir together all ingredients. Add to the top of the Lasagna Soup along with shredded mozzarella and fresh minced parsley.

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.