This soup is super easy to make, and trust us when we say it will be a hit in your home!
For the pasta, you can use Mafaldine. We used lasagna noodles that we snapped into smaller bite sized strips.
Add some red pepper flakes for some heat, and don‘t forget to top off your bowl with a scoop–or two– of that delicious cheese mixture, freshly cracked salt/pepper and basil!"
1/2 Ib ground beef
1/2 lb ground spicy Italian sausage
1/2 large white onion, chopped
4 garlic cloves, minced
2 14oz cans of fire roasted diced tomatoes
1 jar of tomato sauce (24oz)
4 cups vegetable broth
2 tbsp tomato paste
1 small green bell pepper, chopped
1/4 cup of heavy cream
1 tsp dried oregano
1 tsp dried parsley
2 cups of pasta
Add salt and pepper to your liking
3/4 cup of ricotta
1/2 cup of shredded mozzarella
1/4 cup of grated parm
basil for garnish
- Heat olive oil on medium heat in a large pot.
Sauté meat until browned. Remove from pot.
Add onion and pepper. Sauté for 5-6 minutes.
Add garlic and sauté for another 2 minutes.
Add diced tomatoes, jarred sauce, vegetable broth, tomato paste, cream, oregano, and parsley. Stir well.
Add meat back in. Bring to a light boil.
Add pasta. Cover and cook for 15 minutes until pasta is al dente.
In a separate bowl, mix ricotta, parmesan, and mozzarella together. Set aside.
Once pasta is done, serve soup in a bowl with a scoop of cheese mixture. Garnish with basil. Enjoy!