Ingredients:
– 6 oz mafalda pasta (mini lasagna noodles)
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 lb ground beef or Italian sausage
– 1 can (14.5 oz) diced tomatoes
– 1 can (8 oz) tomato sauce
– 4 cups beef or vegetable broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– Fresh basil leaves, for garnish (optional)
– Garlic bread, for serving
Instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
2. Add ground beef or Italian sausage to the pot, breaking it up with a spoon, and cook until browned and cooked through.
3. Stir in diced tomatoes, tomato sauce, beef or vegetable broth, dried basil, dried oregano, salt, and pepper. Bring the mixture to a simmer.
4. Add mafalda pasta to the pot and cook according to package instructions until al dente, about 8-10 minutes.
5. In a small bowl, mix together ricotta cheese and grated Parmesan cheese.
6. Once the pasta is cooked, ladle the soup into serving bowls. Top each bowl with a dollop of the ricotta-Parmesan mixture and a sprinkle of shredded mozzarella cheese.
7. Garnish with fresh basil leaves if desired.
8. Serve the Mafalda Lasagna Soup hot, with garlic bread on the side for dipping. Enjoy the comforting flavors of this delicious soup!