For the Creamy Lasagna Soup:

• Add some oil to a hot dutch oven or large soup pot and fry the diced onions. Once the onion becomes translucent (but not brown) add the ground meat. Stir the meat to cook it through while breaking it up into smaller chunks.
• Next, add in salt, oregano, garlic powder, onion powder, thyme, red chili pepper flakes, and dried parsley. Fry them all with the ground meat and onion mixture for another minute or two until fragrant.
• Lower the heat (medium-low) and add in the whole tomatoes, chicken broth, and the can of tomato paste. Give the whole pot a good stir, blending the tomato paste into the mixture and breaking the whole tomatoes into pieces. Place the lid on and allow the soup to simmer for about 20 minutes.
• While the soup is simmering, we'll break up the noodles in half. I just break up the noodles by hand, dry.
• Add about 1-2 cups of water, allow it to come back to a simmer, and add in the noodles. Allow the noodles to cook in the soup according to the package instructions (usually about 10-12 minutes). Be sure to mix the soup around frequently to prevent the noodles from sticking to the bottom and/or each other.
• Once the noodles are done, remove the pot from the heat and add the frozen mixed peppers. Finally, add in the ricotta cheese, parmesan, salt to taste, and red pepper flakes.
• Dish it out into bowls with additional cheese and enjoy!