Ingredients
The following ingredients have 4 Servings
- 1/2 pound ground beef
- 1 medium sweet onion, peeled and chopped
- 1 tablespoon oregano
- 2 tablespoons tomato paste
- 1 14 ounce can diced tomatoes, drained)
- 2 cups chicken broth (I like the Pacific and Imagine brands in the box)
- 4 ounces short pasta (wide egg noodles, campanelle, etc)
- 1/4 cup chopped fresh parsley
- Salt and pepper
- 1 cup ricotta, room temperature
- 1 cup shredded or chopped mozzarella cheese, room temperature
Instruction
- Brown beef over medium high heat in a large heavy pot (a Dutch oven is ideal). Add onion and cook until soft, another 5 minutes or so. Stir in oregano and tomato paste and cook for another 2 minutes.
- Add tomatoes and chicken broth and bring to a boil. Add noodles and cook until they are tender (check for the timing on the pasta box). Taste and add salt as needed.
- Ladle soup into four bowls. Sprinkle parsley on top. Add a generous spoonful of ricotta, scatter shredded mozzarella on the top and grind on some pepper. Serve at once.
