Ingredients
Method
See recipe footnotes for pressure cooker instructions
- Heat a 4.5-quart soup pot over medium-high heat and add olive oil until it shimmers.
- Add ground beef, onions, and garlic; sauté until the beef is cooked through, stirring as needed, and drain any excess fat.
- Stir in the tomatoes with their juice, tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta noodles.
- Increase the heat to high and bring the soup to a boil.
- Reduce the heat to a medium simmer and cook for 10 to 15 minutes until the pasta is tender, stirring frequently to prevent sticking, and add water or broth to adjust the consistency as desired.
- Stir the ricotta, mozzarella, and parmesan into the slightly cooled soup or serve the cheeses on the side, then garnish with fresh parsley.
- Cool the soup completely and store in an airtight container for up to 5 days in the refrigerator or 90 days in the freezer, adding water or broth when reheating to compensate for liquid absorbed by the noodles.
Nutrition
Notes
Pasta options: Sturdy shapes like bowtie, macaroni, rigatoni, or penne hold up best for leftovers and reheating. You can also use lasagna noodles broken into pieces, but they soften more quickly, so I recommend enjoying the soup within a day or two.
Protein swaps: Any ground meat can be substituted for ground beef using the same cooking method.
Tomato texture: For a thicker tomato soup-style broth, use canned crushed tomatoes instead of diced tomatoes.
Marinara shortcut: If you don’t have the individual canned tomato products on hand, a 24-ounce jar of marinara sauce plus about one cup of water works well as a simple substitute.
Reheating tips: When reheating, add small amounts of broth or water as needed since the pasta continues to absorb liquid even after the soup has cooled.
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