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• ▢ 1 tablespoon olive oil
• ▢ 1 yellow onion, diced
• ▢ 1 tablespoon garlic, minced
• ▢ 2 pounds ground beef
• ▢ 1 tablespoon Italian seasoning
• ▢ 2 teaspoons ground pepper
• ▢ 2 teaspoons kosher salt
• ▢ 1 jar (24 ounces) marinara sauce
• ▢ 4 cups (32 ounces) beef broth, (can add up to 4 more cups if you want a runnier soup)
• ▢ 1 can (28 ounces) crushed tomatoes
• ▢ 12 ounces Mafalda noodles, can use lasagna noodles broken
• ▢ ½ cup (119 g) heavy cream
• ▢ 1 cup (113 g) mozzarella cheese, shredded
• ▢ 1 cup (113 g) cheddar and Monterey Jack cheese blend, shredded
• ▢ parsley to garnish

• To a large Dutch oven over medium-high heat, add oil.
• When the oil is hot, add onion and cook for 3-4 minutes. Add garlic and cook for an additional minute.
• Add ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary.
• Pour in sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.
• Once simmering, add noodles and allow to cook for 8 minutes, or until noodles are al dente.
• Add in heavy cream and cheese. Stir until the cheeses are melted.
• Serve immediately garnished with parsley.

Save a little cheese for garnish if you would like! We have also added an Italian Cheese blend or fresh parmesan as a garnish.