Ingredients
The following ingredients have 4 Servings
- 1 tablespoon oil
- 1 lb lean ground beef
- 1 medium onion ((finely diced))
- 1 tablespoon tomato paste
- 1 tablespoon freshly minced garlic ((3 cloves))
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 4 cups low sodium beef broth
- 398 ml diced tomatoes with Italian seasonings ((14 oz))
- 1 ½ cups tomato pasta sauce ((seasoned))
- 1 Parmesan rind ((optional but adds a ton of flavour!))
- 2 cups dry small pasta ((or broken lasagna noodles) 120 grams)
- 1 package Furlani® garlic Texas toast
- 1 cup fresh chopped spinach
- ¼ cup ricotta cheese ((1 tablespoon per serving))
- ½ cup shredded mozzarella ((2 tablespoons per serving))
- 4 teaspoons shredded Parmesan cheese ((1 teaspoon per serving))
- fresh parsley and fresh basil for serving as desired
Instruction
- In a large soup pot or Dutch oven, heat oil over medium-high heat.
- Add ground beef and onion and cook, stirring often, until beef is browned and onion has softened.
- Add tomato paste, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Cook and stir 1 minute.
- Stir in broth, diced tomatoes, tomato sauce and parmesan rind (if using). Bring to a boil and add dry pasta (*see notes below for cooking pasta separately).
- Cover, reduce heat to medium-low, and simmer for 10-15 minutes, stirring occasionally, until pasta is al dente.
- While soup is cooking, place garlic Texas toast slices on a parchment-lined baking sheet and bake at 425 degrees F for 5-6 minutes or until toasted, flipping half way.
- When pasta is cooked, stir in spinach. Serve with ricotta, mozzarella, fresh parsley and basil on top and Furlani® garlic Texas toast for dunking!
