For the ricotta

1. Combine all of the ingredients (reserving the gelatin) in a medium sauce pan on low heat. Allow to heat for 5 minutes or so before adding the gelatin. Mix vigorously.
2. Remove from heat and allow to cool for 5-10 minutes before pouring into a lined container like a glass pyrex lined with parchment paper. Place in the fridge for about 2 hours to solidify.

For the soup

1. Using a large stockpot set to medium heat, add the ground beef, onion, and garlic. Season with salt, oregano, pepper, and parsley. Crumble and brown the ground beef until cooked through. Discard the majority of the fat.
2. Add the broth and tomato sauce and stir well to combine. Simmer for 15 minutes.
3. While the soup is simmering prep the zucchini by slicing off the ends and then slicing vertically down the middle, and then in half, so you’ll have four sections. Use a mandolin slicer or knife to slice the zucchini into thin pieces, similar to lasagna sheets. Pat the zucchini dry to remove any excess liquid.
4. Add the zucchini strips to the soup and simmer for another 5 minutes or so to let the zucchini soften. Stir in the spinach at the last minute to allow it to wilt.
5. If using almond milk ricotta, add a large spoonful and break it up into the soup. Serve topped with another spoonful and chopped parsley.
6. If using AIP ricotta, spoon the ricotta over to serve. Note that the ricotta will melt in hot soup… but it only makes it creamier!