Sausage Lasagna Soup

1. Add enough olive oil to lightly coat the bottom of a large soup or stock pot and heat on medium; add sausage and brown on all sides. Remove sausage to a large cutting board and allow to cool.
2. Drain off the sausage grease and add a few tablespoons of oil over medium-low heat, add onion and green pepper; season with salt and pepper and saute until onion is translucent, stirring often. Add garlic, saute 2-3 minutes, stirring often. Add tomato paste, all the dried spices, parsley a teaspoon of sea salt and a 1/8 teaspoon black pepper, stir into onions and cook 3-4 minutes.
3. Add tomatoes and chicken broth. Slice the sausage into 1/2-inch thick pieces and add back to pot. Simmer 35 minutes, tasting halfway through and seasoning as needed.
4. Cook the pasta to al dente according to package directions. Drain and toss with some of the broth from the soup to keep them from sticking. To serve, add about 1/4 cup Ricotta cheese to the middle of a bowl, spoon pasta around it then ladle soup over top. Sprinkle with about 1/4 cup mozzarella and serve with Parmesan for sprinkling over top. To make these extra special use oven safe bowls and sprinkle the tops completely with mozzarella. Set the bowls on a baking sheet and place under broiler until tops are bubbly and golden brown, checking every 30 seconds until they are ready.