Italian Soup
This is one of the most hearty soup recipes that are easy to chew. It has all the substance and flavor of a lasagna, but softer.
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Servings: 6
Ingredients
The Soup
- 1 pound ground beef
- ½ cup chopped onion
- ½ cup chopped carrots
- 2 cloves minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 6 cups chicken broth
- 8-10 ounces mini farfalle pasta
Cheesy Topping
- 1 cup Ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried basil
- 1 pinch salt and pepper
Instructions
The Soup
- In a large pot, add the ground beef, onion, carrots, and garlic and cook on medium-high heat (while stirring), until the meat is browned all the way through and the vegetables are softened. Use a strainer to remove excess grease.
- Add the tomatoes, basil, oregano, and salt. Stir well to make sure things don't stick to the bottom.
- Add the chicken broth and continue to stir over medium-high heat until the soup starts to simmer/gentle boil.
- Now add the mini farfalle pasta, cook, while stirring, for as long as is needed to cook the pasta, as directed on the pasta packaging (my box says 8 minutes). Test the pasta to make sure it is done to your liking.
The Cheesy Topping
- Combine the ricotta, mozzarella, Parmesan, basil, salt, and pepper and stir together until they are well mixed.
- Top the finished soup with a generous dollop of the cheesy topping and serve while hot.
Tried this recipe?Mention @easy2chew or tag #easytochew!