1. Season the beef with salt and pepper. Cook the beef and onion in a 6-quart saucepot over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir in the broth, sauce and pasta and heat to a boil. Reduce the heat to medium. Simmer for 20 minutes or until the pasta is done, stirring occasionally.
3.Serve the soup topped with dollops of the ricotta cheese and sprinkled with the mozzarella cheese. Top with chopped fresh basil and grated Parmesan cheese, if desired.
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Directions
1. Season the beef with salt and pepper. Cook the beef and onion in a 6-quart saucepot over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir in the broth, sauce and pasta and heat to a boil. Reduce the heat to medium. Simmer for 20 minutes or until the pasta is done, stirring occasionally.
3.Serve the soup topped with dollops of the ricotta cheese and sprinkled with the mozzarella cheese. Top with chopped fresh basil and grated Parmesan cheese, if desired.