Ingredients
Scale
- 1 pound ground pork or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 oz pasta (penne or rotini recommended)
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Cook ground pork or sausage until browned, breaking it apart with a spoon.
- Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Stir in Italian seasoning, salt, and pepper. Reduce heat and simmer for 15 minutes to develop flavors.
- While broth simmers, cook pasta according to package instructions until al dente. Drain and set aside.
- Add cooked pasta to the soup, then stir in ricotta cheese and half of the mozzarella. Cook until cheeses melt and soup becomes creamy.
- Garnish with remaining mozzarella, Parmesan, and fresh basil or parsley. Serve hot with crusty bread.
Notes
- You can substitute Italian sausage with sautéed vegetables like zucchini, mushrooms, or spinach for a vegetarian version.
- For longer storage, freeze in airtight containers for up to 2 months.
- Feel free to customize with additional herbs or red pepper flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg