Holy mother of Abel, is this soup good!
I happened to find this recipe on my Pinterest feed the other day (if you haven’t already, you can follow me here). I expected good things, but I did not know just how good. I am lasagna obsessed — another of my favourites came from Pinterest a few months ago… I have my own take on it which maybe I’ll write up one day — so I had to try this. Unfortunately when I was going to try it on Monday I realized the last of our ricotta had gone bad. That’s OK. Glad I waited until we bought a fresh tub, because the ricotta makes this already crazy good soup extra delicious.
55 minutes (15 prep, 40 cooking)
Ingredients (makes 4-5 large servings):
- 1 cup elbow pasta
- 1 tablespoon olive oil (maybe a bit more)
- 1 pound extra lean/lean ground beef (your preference)
- 3 cloves garlic, minced
- 1 red onion, diced
- 2 teaspoons oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 6 cups chicken stock or chicken broth
- 1 can of diced tomatoes
- 2 bay leaves
- Sea/table salt and ground black pepper, to taste
- 1 cup shredded mozzarella cheese (or Habanero if you like spice)
- Handful of basil leaves, if you have them
Ricotta Mixture Ingredients:
- 250g Ricotta cheese
- 1/4 cup grated parmesan
- Salt and pepper to taste
- Mix ricotta, parmesan and salt and pepper into a small bowl. Set aside.
- To reduce cleanup, use a large pot you’ll be using for the soup as well. Boil some salted water and cook pasta according to package directions. Drain well, set aside.
- While waiting for pasta, brown your ground beef in a non-stick skillet (or use a regular skillet with some olive oil), chopping beef as finely as you can with a wooden spoon. Once browned, drain off excess grease and set aside.
- Using your pasta pot (currently empty) heat up your oil and toss in onions, garlic, oregano and hot pepper flakes. Soften for one minute, then add the beef and stir.
- Stir in tomato paste until well blended.
- Add chicken stock/broth, diced tomatoes, and bay leaves. Season with salt and pepper (you can add more later, once it’s nice and hot for you to taste-test). Let soup come to a boil. Reduce heat and simmer for around 30 minutes, until slightly thickened.
- Stir in pasta.
- Add a dollop of ricotta mixture, your shredded cheese, and basil to each bowl served. Dive in, now!
** This recipe adapted from Damn Delicious’s version
So what do you think? Try it out and let me know how happy your taste buds were.