Cooking Instructions

• Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering.
• Add ground beef, onions, and garlic. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.
• Stir in diced tomatoes (with their juice), tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta noodles.
• Increase the heat to high and bring the soup to a boil.
• Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until the pasta is cooked to your liking, stirring frequently to prevent the pasta from sticking together.
• At this point you can add water or more broth in small amounts to adjust the soup consistency to your liking.
• Add the ricotta, mozzarella, and parmesan to the whole soup after it cools slightly, or serve the cheeses on the side.
• Garnish with fresh parsley.