Ingredients
Scale
- 1 lb ground beef or turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups tomato sauce
- 4 cups low-sodium chicken or vegetable broth
- 2 cups rotini or mafaldini pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tsp Italian seasoning
- Fresh basil or parsley for garnish
Instructions
- In a large pot over medium heat, brown the ground beef or turkey until no longer pink. Add diced onion and minced garlic; sauté until softened.
- Stir in canned tomatoes, tomato sauce, and broth. Let simmer on low heat for about 10 minutes.
- Add pasta to the pot and cook according to package directions until al dente.
- In a separate bowl, mix ricotta cheese with salt, pepper, and chopped basil.
- Serve the soup in bowls with a generous dollop of ricotta on top, sprinkled with mozzarella and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg