Lasagna noodles along with a Ricotta Cheese blend is what makes this warm, hearty soup a delicious bowl of comfort that's perfect for any day of the week!
Break lasagna noodles into small, bite sized pieces. Cook according to package directions. When ready, reserve 1 cup of pasta water before draining. Set aside. In a small bowl, mix all three cheeses and also set aside.
In a large stock pot, heat 3 tbsp olive oil and brown sausage (casing removed), salt, pepper, oregano, parsley, cayenne, basil and thyme. Cook through and crumble. Strain and set aside.
In same stock pot, heat remaining oil. Add onion and saute until translucent. Stir in garlic and cook an additional 3 minutes. Add water, bay leaf, bullion cubes, tomato paste, diced and crushed tomatoes. Bring to a boil. Reduce heat and simmer 20-25 minutes.
Stir in pasta and reserved pasta water. Simmer 5 minutes.
Remove from heat and discard Bay Leaves. Serve while hot into bowls and top each with a heaping spoonful of ricotta mix. Garnish with fresh parsley if desired.