Ingredients
- 1 lb ground meat (beef, turkey, or sausage)
- 8 oz mushrooms (button or cremini)
- 24 oz marinara sauce
- 14.5 oz diced tomatoes
- 4 cups chicken or vegetable broth
- 2 cups broken lasagna noodles or shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh oregano, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- In a large pot, heat a drizzle of olive oil. Add diced onions and garlic, cooking until fragrant and tender.
- Add ground meat and sauté until browned, breaking it up for even cooking.
- Add mushrooms and let them soften, absorbing flavors.
- Stir in marinara sauce and diced tomatoes, allowing to meld with meat.
- Pour in broth and add broken pasta, bringing to a gentle simmer.
- Simmer for 15-20 minutes until pasta is tender. Stir in fresh herbs and season with salt and pepper.
- Dollop ricotta into the soup and sprinkle with mozzarella. Stir gently until cheese melts.
- Ladle soup into bowls, topping with grated Parmesan and fresh basil. Serve with crusty bread.
Notes
Feel free to substitute ingredients based on availability. This soup is adaptable for dietary restrictions and seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None