1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
28 oz can crushed tomatoes
2 cups uncooked pasta
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 tsp Italian seasoning
Salt and pepper to taste
Brown the Meat: In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.
Add Aromatics: Stir in the chopped onion and cook until translucent. Add minced garlic, cooking for an additional minute until fragrant.
Pour in Broth and Tomatoes: Add chicken or vegetable broth and crushed tomatoes, bringing the mixture to a simmer.
Season It Up: Stir in Italian seasoning, salt, and pepper. Adjust seasonings to your taste.
Add Pasta: Toss in the uncooked pasta, allowing it to cook according to package instructions, usually about 10-12 minutes.
Prepare Cheese Mixture: While the pasta cooks, mix ricotta cheese with a pinch of salt in a small bowl.
Combine: Once pasta is cooked, remove the pot from heat. Stir in half of the mozzarella cheese until melted and creamy.
Serve: Ladle soup into bowls, adding a dollop of ricotta cheese on top and sprinkling with remaining mozzarella and fresh basil, if desired.
