Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1 yellow onion, (diced)
- 1 tablespoon garlic, (minced)
- 2 pounds ground beef
- 1 tablespoon Italian seasoning
- 2 teaspoons ground pepper
- 2 teaspoons kosher salt
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth, ((can add up to 4 more cups if you want a runnier soup))
- 1 can (28 ounces) crushed tomatoes
- 12 ounces Mafalda noodles, (can use lasagna noodles broken)
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, (shredded)
- 1 cup (113 g) cheddar and Monterey Jack blend, (shredded)
- parsley to garnish
Instruction
- Add oil to a large Dutch oven over medium-high heat.
- Add onion, and cook for 3-4 minutes. Add garlic and cook for an additional minute.
- Add in ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary.
- Pour in sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.
- Once simmering, add noodles and allow to cook for 8 minutes, or until noodles are al dente.
- Add in heavy cream and cheeses, stir until cheeses are melted.
- Garnish with parsley and serve immediately.
