Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground beef
- ½ cup minced onion
- 2 tablespoons minced garlic (about 6 cloves)
- 28 oz crushed tomatoes, low or no sodium
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 4 cups low sodium beef broth
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
- Optional for serving: ¼ cup ricotta cheese, ¼ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat for 3 minutes.
- Add ground beef and cook for 10 minutes until browned.
- Stir in onion and garlic; cook 2-3 minutes until translucent.
- Add crushed tomatoes, bay leaf, spices, beef broth, and water. Cover and bring to a boil, stirring occasionally.
- Add raw pasta, reduce heat to medium, and cook uncovered for half the pasta’s recommended time. Remove from heat and let sit 5 minutes.
- Discard bay leaf and serve soup with Parmesan and ricotta cheese.
Notes
- For best results, cook pasta slightly under to prevent overcooking.
- This soup can also be made in an Instant Pot or Crockpot, but stovetop is preferred for pasta texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American