1 lb ground beef (or ground turkey for a lighter option)
1 onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
4 cups beef broth (or vegetable broth)
1 cup uncooked pasta (such as fusilli, penne, or broken lasagna noodles)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, chopped (optional, for garnish)
Instructions:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned and no longer pink. Drain excess fat if needed.
Add the diced onion to the pot with the cooked beef and cook for 2-3 minutes until the onion is softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced tomatoes, tomato sauce, beef broth, dried basil, dried oregano, salt, and black pepper. Bring the soup to a simmer.
Once the soup is simmering, add the uncooked pasta to the pot. Cook according to the package instructions until the pasta is tender, stirring occasionally to prevent sticking.
Once the pasta is cooked, taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls and top each serving with shredded mozzarella cheese and grated Parmesan cheese.
If desired, garnish with chopped fresh basil leaves before serving.
