Ingredients
Scale
- 1 lb ground beef or chicken
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 can diced tomatoes (14 oz)
- 1 cup small pasta (penne or rotini)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp tomato paste
- Fresh basil and parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground meat and cook until browned. Remove and set aside.
- Sauté diced onion and garlic until fragrant, about 3 minutes.
- Return meat to the pot and add diced tomatoes, tomato paste, and broth. Bring to a boil.
- Stir in pasta and cook until al dente, about 8-10 minutes.
- Reduce heat, add ricotta and shredded mozzarella, stirring until cheeses melt and mixture thickens slightly.
- Serve hot, garnished with Parmesan and fresh herbs.
Notes
- Adjust pasta quantity based on desired soup consistency.
- You can substitute ground poultry or plant-based meats for variation.
- For extra flavor, add red pepper flakes or Italian seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg