Gladly, here is the Instagram link for it, and I'll paste down below the instructions and ingredients. My wife did a few things differently, like seasoning the meat for starters, and added a few more spices. Can't remember exactly what though.

1/2 lb ground beef

1/2 lb ground spicy Italian sausage

1/2 Lg white onion, chopped

3 garlic cloves

2 14oz cans of fire roasted diced tomatoes

1 jar of tomato sauce (I used Raos 24oz)

4 cups veggie broth

2 tbsp tomato paste

2 tbsp Calabrian chilis (I used the Trader Joes one)

1/4c heavy cream

1 tsp dried oregano

1 tsp dried parsley

3c pasta (I used Mafaldine) Add salt and pepper to your liking

3/4c ricotta

1/2c shredded mozzarella

1/4c grated parm

Basil for garnish

In a large soup pot, heat olive oil over medium heat. Add your meat and saute until fully cooked through, remove from pan. Add your 1 chopped white onion and sauté for 5-6 minutes, add in your garlic and saute for another 2 mins. Add diced tomatoes, jarred tomato sauce, veggie broth, tomato paste, Calabrian chilis, cream, oregano, and parsley, stir well to combine. Add your meat back in. Bring soup to a light boil and add in your pasta, cover and cook through until pasta is al dente (about 15 mins). While your pasta is cooking in the soup, mix the ricotta, mozz and Parm into a bowl and set aside. Test your pasta for doneness (should be Al dente). Serve in a bowl with a scoop of your cheese mixture and garnish with basil. ENJOY!

Lunch is left over lasagna soup that my wife made last night. She found a new recipe on the gram and we tried it out. 10/10 would recommend. Super easy and delicious. I'm sure it'll be even better today, much like chili is better the next day.