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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.

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  • Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.

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