Step 1: Start with the Soup Base
Heat a large soup pot over medium-high heat, adding olive oil once the pot is hot. Once the oil begins to shimmer, add the ground beef, onions, and garlic. Sauté everything until the beef is fully cooked and no pink remains, stirring occasionally. Drain any excess fat to avoid greasiness.
Step 2: Build the Tomato Broth
Once the beef mixture is ready, add the diced tomatoes (including their juices), tomato sauce, and tomato paste. Stir well to combine, ensuring the tomato paste is fully incorporated. Pour in the chicken broth and water, adjusting the amount of water depending on your desired soup thickness.
Step 3: Season and Add Pasta
Add the Italian seasoning, sea salt, and black pepper, stirring to distribute the spices evenly. Add the pasta, then increase the heat to high to bring the soup to a rolling boil.
Step 4: Simmer to Perfection
Once the soup is boiling, reduce the heat to medium and let it simmer for 10-15 minutes, stirring frequently. The pasta will cook directly in the soup, absorbing its rich flavors. If you notice the soup thickening too much or the pasta sticking, add more water or broth a little at a time.
Step 5: Add the Cheesy Goodness
For serving, you have two options: mix the ricotta, mozzarella, and Parmesan directly into the pot for a creamier soup, or serve the cheeses on the side for each guest to add to their individual bowl. Garnish with a sprinkle of fresh parsley for a pop of color and flavor.
