Baked Ziti Soup
it’s pretty clear soup season is my favorite season! and adding ziti makes it even better. Everything about this was just sooo 🤌🤌
Ingredients
- 1 lb (450 g) ground beef
- 1 lb (450 g) Italian sausage (mild or spicy)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 6 cups (1.4 L) chicken or beef broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 10 oz (280 g) ziti pasta
- 1/2 cup (120 mL) heavy cream
- 1/2 cup (50 g) shredded Parmesan cheese
- 1 and 1/2 cups (150 g) shredded mozzarella cheese
- Optional: 8 oz (225 g) mozzarella balls
Instructions
1. In a large pot or Dutch oven, add the ground beef and Italian sausage. Cook over medium heat for 5 to 7 minutes, breaking it apart with a spoon, until browned and mostly cooked through.
2. Add the diced onion and cook for 2 to 3 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
3. Stir in the tomato paste, crushed tomatoes, and tomato sauce. Mix well to combine.
4. Add the salt, pepper, oregano, and basil. Pour in the broth, stir, and bring the soup to a gentle boil.
5. Add the ziti directly into the pot. Reduce heat to medium and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
6. Pour in the heavy cream and stir in the Parmesan and shredded mozzarella. Continue stirring until the cheeses melt and the soup becomes rich and creamy.
