Deconstructed Lasagna Soup

1: In a large pot, sauté beef, onion, and garlic over medium-high heat until no pink remains in beef and veggies are tender.

2: Remove from pot with slotted spoon.

3: In a couple of tablespoons of oil, add bell peppers and mushrooms and sauté until tender.

4: Add meat back to the pot with all the other ingredients except for pasta, spinach, ricotta, Parmesan, and parsley.

5: Bring to a boil and reduce to a simmer. Check for seasoning and let simmer for 15 minutes.

6: Add the pasta to the soup and cook until al dente.

7: Remove from heat and add basil and spinach (the heat of the soup will wilt the spinach).

8: Serve with Parmesan cheese, a sprinkle of parsley, and a dollop of ricotta on top.