Lasagna Soup

Heat olive oil in a large pot over medium heat. Cook hot and mild sausage stirring to break up into pieces until browned about 5 minutes. Add onions; cook and stir until translucent about 5 minutes. Stir in garlic oregano and red pepper flakes; cook until fragrant about 2 minutes.

Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth diced tomatoes crushed tomatoes and wine. Stir in basil sprigs salt and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine at least 30 minutes.

Mix ricotta cheese mozzarella cheese and Parmesan cheese together in a bowl; season with salt and pepper.

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil stirring occasionally until tender yet firm to the bite about 12 minutes. Drain.

Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.