Ingredients
Method
- Start with a large pot, add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
- Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally. Pour in pasta sauce, 4 cups chicken broth, crushed tomatoes, and stir to combine. Add in Mafalda noodles and allow soup to simmer until noodles are al dente. Serve immediately, topping with ricotta and cheeses! Enjoy!
Notes
Crockpot Version: To a skillet, add the ground beef and onion and cook over medium heat. Break up the beef as it cooks, stirring occasionally and until meat is browned, and onions are translucent, about 5-7 minutes. Add garlic, Italian seasoning, salt and pepper stir and add to the crockpot. Next pour the diced tomatoes, tomato sauce and chicken broth into the crockpot. Stir until well mixed. Cover and cook on high for 3 to 4 hours, or low for 4 to 6 hours. 30 minutes before serving, add the noodles to the soup. Stir, cover with lid, and cook on high for 30 more minutes. Serve warm with ricotta, and parmesan cheese on top.
Video
Notes
Storage:
- Store leftover soup in an airtight container in the fridge for up to 4 days. If possible, store noodles separate from the soup, as they'll soak up the liquid and can turn soft. Reheat on the stove over medium low heat with a splash of broth to loosen, if needed. We recommend storing the cheese topping separately, and adding to each both right before serving.
- You can freeze this soup, but we recommend doing so without the noodles and cheese for the best texture. Store in an airtight container in the freezer for 3 months, then thaw in the fridge overnight before reheating on the stove and adding fresh pasta and cheese closer to serving time.
- Make this soup in advance — Prep and cook the soup, but hold off on adding the noodles and cheese until close to serving.