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Ingredients
2 servings

0.5 lbground beef

0.5white onion
Lg, chopped

3garlic cloves
2 x 14 ozcans of fire roasted diced tomatoes

1 jarspaghetti sauce

4 cupsveggie broth

2 Tbsptomato paste

2 TbspCalabrian chilis

¼ cheavy cream

1 tspdried oregano

1 tspdried parsley

3 cupspasta

1mozarella

½ cshredded mozzarella

¼ cgrated parm

basil
for garnish
Instructions
Step 1
In a large soup pot, heat olive oil over medium heat. Add your meat and saute until fully cooked through, remove from pan.
Step 2
Add your 1 chopped white onion and sauté for 5-6 minutes, add in your garlic and saute for another 2 mins.
Step 3
Add diced tomatoes, jarred tomato sauce, veggie broth, tomato paste, Calabrian chilis, cream, oregano, and parsley, stir well to combine. Add your meat back in.
Step 4
Bring soup to a light boil and add in your pasta, cover and cook through until pasta is al dente (about 15 mins).
Step 5
While your pasta is cooking in the soup, mix the ricotta, mozz and Parm into a bowl and set aside. Test your pasta for doneness (should be Al dente).
Step 6
Serve in a bowl with a scoop of your cheese mixture and garnish with basil.
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