Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir in oregano, basil, salt, and pepper. Bring the soup to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
- Stir in the pasta and cook according to package directions, or until al dente. This usually takes about 8-10 minutes.
- Ladle the soup into bowls. Top each serving with shredded mozzarella and grated Parmesan cheese. If desired, garnish with fresh parsley.
Notes
You can use different types of pasta, such as ditalini or rotini. For a vegetarian option, omit the meat and use vegetable broth.