An easy soup for a chilly evening!
Ingredients
- 1 Tbl olive oil
- 2 lb ground beef part Italian sausage if desired
- 1 large onion diced
- 2-4 cloves garlic to taste, minced
- 4 cups chicken broth
- 2 14.5 oz cans diced tomatoes
- 1 6 oz can tomato paste
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried rosemary crushed
- salt to taste
- Freshly ground black pepper to taste
- 8 oz bowtie or crushed lasagna noodles
- 1 1/4 cups mozzarella cheese shredded
- 1/2 cup Parmesan cheese finely shredded
- 4 oz cottage cheese or ricotta
- 2 Tbl dried parsley
- 1 cup favorite mushrooms optional
- 2 cup spinach optional
Servings: servings
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onions and saute until translucent.
- Add garlic and saute until fragrant.
- Add beef, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef.
- Add chicken broth, tomatoes, tomato paste, seasonings and additional salt and pepper if needed.
- Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Add mushrooms and spinach near end of cooking time if using.
- Meanwhile, cook noodles until al dente and set aside.
- In a mixing bowl, using a fork, stir together mozzarella, Parmesan and cottage cheese.
- Add parsley.
- To serve, divide soup into bowls, add noodles to preference and then about 2 Tbl cheese mixture.
- Broil if desired until cheese melted and browns slightly.
- Serve with green salad.
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