TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add in the chopped bell peppers and fire roasted tomatoes, stirring to sauté a bit. Add the plant-based meat crumble and cook, breaking it up into smaller pieces, until browned, 4 to 5 minutes, stirring frequently.
• Add the salt, black pepper, garlic powder, parsley, and Italian seasoning, stirring until combined.
• Add in the veggie stock and Marinara sauce, stirring frequently to avoid any lumping. Add in the broken lasagna noodles, stirring to combine and ensure that the noddles are completely covered in liquid. Let everything simmer for another 15-20 minutes or until the lasagna noodles are fully cooked through and tender.
• Add in the grated parmesan, stirring until cheese has melted and the soup become creamy. Simmer for another 1-2 minutes. NOTE: To create a gooey, melty topping, spoon the soup into oven-safe bowls. Preheat the oven to broil and add a bit of Mozzarella cheese shreds atop top in each bowl until fully covered. Place the bowls atop a small baking sheet and broil for 2-3 minutes or until cheese becomes smooth and melted mostly.
• Remove from heat and serve immediately into prepared bowl(s), tucking in 1-2 Tbsps of ricotta cheese in between the lasagna noodles and ingredients (this will melt once in the hot soup) and with a side of bread, if desired.
• Bon Appetit!