Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) ground beef or Italian sausage
• 1 tsp Italian seasoning
• ½ tsp fennel seeds (optional, for authentic flavor)
• 1 can (28 oz) crushed tomatoes
• 3 cups low-sodium beef broth
• 1 cup tomato sauce or passata
• 1 cup uncooked small pasta (like mini shells, ditalini, or elbow macaroni)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella (divided)
• ¼ cup grated Parmesan cheese
• Salt & pepper to taste
• Fresh basil, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Add ground meat and cook until browned. Drain excess fat if needed.
- Stir in Italian seasoning, fennel seeds (if using), crushed tomatoes, tomato sauce, and beef broth. Bring to a simmer.
- Add uncooked pasta. Simmer 10–12 minutes (or according to pasta package) until pasta is tender.
- Stir in ricotta, ¾ cup mozzarella, Parmesan, salt, and pepper. Heat gently (do not boil) until cheeses melt and soup is creamy.
- Taste and adjust seasoning—add more herbs or a splash of balsamic vinegar for brightness.
- Ladle into bowls and top with remaining mozzarella, a swirl of ricotta, fresh basil, and extra Parmesan.
✨ Serve with garlic bread or a crisp green salad for the ultimate comfort meal!
💡 Make ahead: Store in the fridge up to 4 days. Pasta will absorb liquid—add a splash of broth when reheating.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 380 , Net Carbs: 32g , Fats: 18g , Protein: 24g