Lasagna Soup

Ingredients

• 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