Ingredients
Directions
- 1
Crumble beef into a hot pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
- 2
Add chopped onion and saute until it begins to soften, about 2 min. Add in garlic and saute 30 seconds longer.
- 3
Add in tomato paste, pasta sauce, chicken broth, basil, oregano, rosemary, thyme, garlic powder, onion powder, and season with salt and pepper to taste.
- 4
Bring just to a boil, and then add in your noodles and heavy cream. Pop a lid on it and boil for about 10 min.
- 5
Sprinkle in some freshly shredded mozz.
- 6
Turn off the heat and I like to add a handful of spinach to my soup but that’s totally optional.
- 7
Make a ricotta mixture out of the ricotta, mozzarella, parm, s+p, red pepper flakes, and parsley.
- 8
Ladle the soup into a bowl and add a scoop of the ricotta mixture on top.
- 9
Garnish with parsley, basil, more parm, and more red pepper flakes.
Notes
Pro tip: if you’re not eating it all immediately, boil the noodles separately and add it to the soup after reheating. This prevents soggy noodles.
