1 lb ground beef or Italian sausage
1 onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken or vegetable broth
2 cups uncooked pasta
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
Salt and pepper to taste
In a large pot over medium heat, add your choice of ground meat. Brown the meat until fully cooked, breaking it apart with a spoon. This typically takes about 5-7 minutes. If you’re using a meat alternative, sauté it in a bit of olive oil for the same amount of time.
Add the diced onion and sauté for another 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes, followed by the broth. Bring the mixture to a boil, then reduce the heat to low.
Stir in the uncooked pasta and Italian seasoning. Allow the soup to simmer for about 10-15 minutes, or until the pasta is al dente. Stir occasionally to avoid sticking.
Once the pasta is cooked, reduce the heat and add the ricotta cheese, swirling it through the soup until it melts into a creamy consistency. Add salt and pepper to taste.
Serve hot, topped with shredded mozzarella cheese, and enjoy the delightful aromas and flavors!
