Lasagna Soup

1 box of Roma Pasta Lasagna
1/2 onion, diced
1/2 celery stalk, chopped
2 cans of tomates (800g), diced
2 ó 3 cups of veggies broth or water (500 – 750 ml)
2 tablespoons of oregano
1 teaspoon of salt
1 teaspoon of garlic powder
6 basil leaves
Ricotta cheese (optional)

1. Put all ingredients inside a pot, except Lasagna Sheets, basil, and ricotta. Cook at medium heat for 5 minutes.
2. Break the Lasagna sheets with your hands and add them to the pot. Cook unitl the pasta is al dente.
3. Take the pot out of the fire, add the basil, and stir.
4. Serve and add some ricotta on top.