shredded mozzarella cheese or a dollop of ricotta cheese(for topping, optional)
Instructions
In a large pot, brown and crumble 1 pound ground beef along with 1 small onion, diced and 1 green bell pepper, diced.
Add in 3 cloves garlic, minced during the last couple of minutes of cooking so it doesn't burn and stir.
Drain excess grease from the ground beef mixture. Put ground beef back into the pot.
Stir in 1 teaspoon ground thyme, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, 1 Tablespoon brown sugar, 32 ounce carton chicken broth, 2 (14.5 ounce) cans petite diced tomatoes, and 15 ounce can tomato sauce. Stir well and bring mixture up to a boil.
Reduce heat, cover and gently simmer for about 20 minutes.
After 20 minutes, add in 2 cups broken Mafalda pasta Stir. Simmer until pasta is tender (about 10 or so minutes). Stir occasionally. Note: break these up as small or as large as you prefer.
Finally, stir in 1/2 cup freshly grated Parmesan cheese.
Ladle soup into bowls. Then top each bowl with shredded mozzarella cheese or a dollop of ricotta cheese.
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
We like to serve this with a side salad and some garlic bread.