Ingredients
Scale
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups tomato sauce
- 4 cups low-sodium chicken broth
- 2 cups rotini pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- In a large pot over medium heat, brown the ground beef until no longer pink. Add the diced onion and minced garlic; sauté for about 5 minutes until softened.
- Stir in the canned tomatoes, tomato sauce, and broth. Let simmer on low heat for about 10 minutes.
- Add the rotini pasta and cook according to package directions until al dente.
- In a separate bowl, combine ricotta cheese with salt, pepper, and chopped basil.
- Ladle the soup into bowls and add dollops of the ricotta mixture on top. Sprinkle with mozzarella cheese and garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 490
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg