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Prep Time15-20 minutes
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Cook Time30-40 minutes
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Serving12
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Ready In1 hour
Ingredients
- To store leftovers, let the soup cool completely, then keep it in a sealed container in the fridge for up to 5 days or in the freezer for up to 3 months.
- To reheat, warm the soup on the stove or microwave and add a little water or broth, since the noodles soak up the liquid.
Directions
Put a large soup pot on the stove and turn the heat to medium-high. Add olive oil and let it get hot. Add the ground beef, chopped onions, and garlic. Cook and stir until the beef is no longer pink. Drain extra grease if there is too much.
Add the tomatoes (with their juice), tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta noodles. Stir everything together.
Turn the heat up high and let the soup come to a boil. Lower the heat to medium and let the soup simmer for 10–15 minutes. Stir often so the pasta does not stick, and cook until the noodles are soft.
If the soup is too thick, add a little water or more broth until it looks how you like it. For serving, you can either mix the ricotta, mozzarella, and Parmesan into the pot after it cools a bit, or add the cheese to each bowl. Sprinkle fresh parsley on top.
