4cups(32 ounces) beef broth,(can add up to 4 more cups if you want a runnier soup)
1can(28 ounces) crushed tomatoes
12ouncesMafalda noodles,can use lasagna noodles broken
½cup(119 g) heavy cream
1cup(113 g) mozzarella cheese,shredded
1cup(113 g) cheddar and Monterey Jack cheese blend,shredded
parsley to garnish
Instructions
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.
Notes
Save a little cheese for garnish if you would like! We have also added an Italian Cheese blend or fresh parmesan as a garnish.