- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 yellow onion, diced
- 2 teaspoons minced garlic (4 cloves)
- ½ teaspoon red pepper flakes
- 1 14-ounce jar traditional pasta sauce
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can fire roasted diced tomatoes
- 1 14.5-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 teaspoon oregano
- 2 whole bay leaves
- Salt and pepper, to taste
- 8-10 ounces penne or rotini noodles
- Fresh basil
- Cottage cheese, shredded mozzarella cheese, and finely grated Parmesan cheese for serving
- Preheat a skillet on the stove top over medium heat. Add beef and diced onions and cook, stirring often, until beef is browned and onions are translucent. Drain off excess fat.
- Add the garlic and red pepper flakes and sauté for 1 minute, or until fragrant.
- In a stockpot, combine beef/onion/garlic/red pepper mixture with pasta sauce, chicken broth, diced and crushed tomatoes, tomato paste, basil, parsley, oregano and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 30 minutes. Discard the bay leaves. Salt and pepper to taste.
- While the stockpot is simmering, cook the pasta per package directions. Toss pasta with a drizzle of olive oil once cooked and drained.
- To serve, scoop ¼ to 1/3 cup of cottage cheese into each bowl. Sprinkle the cottage cheese with mozzarella, then add a helping of cooked noodles. Ladle the warm soup over the top and garnish with fresh chopped basil and Parmesan cheese. Enjoy!
* Because the soup and noodles are cooked separately, the soup freezes and reheats very well. Just cook fresh pasta for the leftovers.