Ingredients
The following ingredients have 6 Servings
- 2 Tablespoons olive oil
- 1 medium-sized yellow onion (diced (about 1 cup))
- 3 cloves garlic (minced (1 heaping Tablespoon))
- 1/2 lb sweet Italian sausage¹ (0.25kg)
- 1/2 lb 90% lean ground beef¹ (0.25kg)
- 5 1/2 cups low sodium chicken broth
- 14.5 oz crushed tomatoes (411g)
- 8 oz tomato sauce (226g)
- 4 Tablespoons tomato paste
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt plus additional to taste (as needed)
- 3/4 teaspoon ground black pepper plus additional to taste (as needed)
- 1/4 teaspoon crushed red pepper (optional)
- 2 1/2 cups/5 oz dry Mafalda noodles² (140g)
- 2 cups chopped fresh spinach (35g)
- 1 cup shredded mozzarella cheese (113g)
- 8 oz whole milk ricotta cheese (226g)
- 1/3 cup grated parmesan (or parmesan romano) cheese (40g)
- 2 oz cream cheese (softened, optional (55g))
- 1 Tablespoon finely chopped parsley (plus additional for garnish, if desired)
Instruction
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onion and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
- Add Italian sausage and beef, crumbling while you cook, and cook until browned (I do not drain any grease).
- Add chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, salt, pepper, and crushed red pepper, if using. Stir well.
- Bring mixture to a boil, stirring occasionally, and add pasta. Cook for 10 minutes or until noodles are tender.
- Reduce heat to a simmer and allow to simmer for 15 minutes (this is a good time to prepare your cheese topping).
- Add spinach and cook until wilted. Serve soup, topped with a dollop of cheese mixture.
