Brown the meat and vegetables

• Cook the onion, garlic and green bell pepper in a pot until softened.
• Add the ground beef and hot Italian sausage and brown, breaking it up.
• Season with adobo, Italian seasoning and black pepper, then stir in the tomato paste.

Build the soup

• Pour in the water and tomato sauce.
• Add the broken lasagna sheets and the chicken bouillon.

Simmer the soup

• Cover and bring to a boil.
• Cook until the noodles reach your desired tenderness.

Make the ricotta mixture

• Combine the ricotta cheese, prosciutto, mozzarella, parsley, salt and black pepper in a bowl.

Finish the soup

• Turn off the heat and stir in the heavy cream and a handful of mozzarella.
• Top with the ricotta mixture and fresh basil.