Ingredients
Scale
- 1 pound lean ground beef or chicken
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or chicken broth
- 1 cup cooked pasta (penne or rotini)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, cook ground meat until browned. Remove excess fat.
- Add chopped onion and minced garlic; sauté until fragrant.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Pour in broth and bring to a boil.
- Add cooked pasta and simmer for another 5 minutes.
- Ladle soup into bowls, top with shredded mozzarella and Parmesan cheeses.
- Serve hot, garnished with fresh basil if desired.
Notes
- You can substitute ground turkey or plant-based proteins for variations.
- For a creamier texture, add a splash of heavy cream or Greek yogurt.
- Freeze leftovers for quick meals later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg