Ingredients
Equipment
Method
- Heat a large pot over medium heat, then add the ground beef or sausage. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.1 lb ground beef or Italian sausage
- Add the finely chopped onion and minced garlic to the meat. Sauté until the onion is translucent and fragrant, about 2-3 minutes. Stir often to prevent burning.1 small onion, 3 cloves garlic
- Pour in the broth and canned diced tomatoes with juice. Stir well, scraping up any browned bits from the bottom to develop flavor. Bring the mixture to a gentle simmer.4 cups chicken or vegetable broth, 1 can (28 oz) diced tomatoes
- Add the pasta to the simmering soup. Stir occasionally, and cook until the pasta is al dente, about 8-10 minutes, or as per package instructions.8 oz pasta (small shapes like shells or rotini)
- Stir in Italian seasoning, salt, and pepper to taste. Let the soup continue to simmer so flavors meld and pasta cooks fully.2 teaspoons Italian seasoning or dried basil, to taste salt and pepper
- Once the pasta is tender, add the ricotta cheese directly into the soup. Stir gently until the cheese melts and creates a creamy swirl in the broth.1 cup ricotta cheese
- Sprinkle the shredded mozzarella cheese over the hot soup and cover the pot loosely. Cook for 2-3 minutes until the cheese melts and forms a bubbly, gooey layer on top.1 cup mozzarella cheese
- Give the soup a final stir and taste for seasoning, adjusting salt and pepper if needed. Serve hot, garnished with additional basil or parmesan if desired.
Notes
For a vegetarian version, skip the meat and add more vegetables like zucchini or spinach. Use a good-quality broth for richer flavor. Be sure to drain your pasta well to avoid excess starch that can thicken the soup too much.