4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. crushed red pepper flakes
3 oz. tomato paste
1 28-oz. can diced tomatoes
6 c. chicken broth
8 oz. pasta
1/2 c. finely chopped fresh basil leaves
salt and ground black pepper, to taste
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
In a large pot over medium heat cook beef, be sure to break it into small pieces. Brown beef and add onions, cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate.
Add diced tomatoes and chicken broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Stir in basil and season to taste with salt and black pepper.
While the pasta is cooking, prepare the cheese mixture. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place about 1/3 C of the cheese mixture in each soup bowl, ladle the hot soup over the cheese and sprinkle some of the mozzarella on top.