Lasagna Soup

Place a heavy saucepan on the stove and set the heat to medium. Pour in the olive oil and let it warm up gradually.

Add the onion to the warmed olive oil and sauté it. Keep stirring for about 4 minutes until the onion becomes translucent.

Put the garlic into the saucepan and continue to sauté. Stir for about 2 minutes until the garlic softens.

Stir the chicken broth, tomatoes with their juices, and tomato paste into the saucepan.

Turn up the heat to medium - high and wait for the mixture in the saucepan to come to a boil.

Lower the heat to low and let the broth simmer. Keep it simmering for about 15 minutes until it thickens.

Add salt and pepper to the soup according to your taste preferences.

Add the meatballs to the soup and cook them for about 15 minutes until they are just warmed through.

Fill a large pot with water and bring it to a boil. Once boiling, add the ravioli and cook them as per the instructions on the package.

Drain the cooked ravioli using a colander and set them aside on a plate.

Take a small bowl and put the ricotta, mozzarella, and the remaining 3 tablespoons of Parmesan cheese into it. Stir them together until well - combined.

Stir the basil into the cheese mixture. Then, add salt and black pepper to taste and stir again.

When it's time to serve, divide the ravioli evenly among the bottom of the soup bowls. Then, ladle the soup into the shallow bowls. Finally, top each bowl with a generous dollop of the ricotta mixture.

Serve the lasagna soup right away while it's hot.