Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (or Italian sausage) (450g)
  • 1 medium yellow onion, chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 1 green bell pepper, chopped (150g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel style) (283g)
  • 4 cups beef broth (or chicken broth) (950ml)
  • 1 teaspoon dried basil (5ml)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)
  • Salt and black pepper to taste
  • 8 ounces mozzarella cheese, shredded (225g)
  • 1 cup ricotta cheese (225g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tablespoon chopped fresh parsley (15ml)
  • Pinch of salt and pepper

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef (or sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and green bell pepper to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, diced tomatoes and green chilies (Rotel), and beef broth.
  4. Add dried basil, oregano, thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, to allow the flavours to meld.
  5. Stir in shredded mozzarella cheese until melted.
  6. While the soup simmers, in a small bowl, combine ricotta cheese, Parmesan cheese, fresh parsley, salt, and pepper.
  7. Ladle soup into bowls. Top with a dollop of ricotta mixture (if using). Serve immediately.