Lasagna soup

Chop and dice the onions and garlic; set aside.

Brown the ground beef in the pot until fully cooked through and browned.

Add the onion and cook a few minutes just to soften, without colour.

Add the garlic and cook about another minute; season with salt.

Add the beef stock and the tomato product and Italian seasoning; stir and simmer for a while to concentrate the flavors.

Break the Malfade into bite-sized pieces, add to the simmering soup and cook until al dente.

Cheesy topping: stir together ricotta, lots of parm, lots of black pepper and the diced fresh mozzarella.

Ladle the soup into bowls and top with the cheese mixture.