Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8

▢4 tablespoon olive oil
▢1 whole onion, diced (about 1 small or medium onion)
▢3 cloves garlic, minced
▢1 teaspoon Italian seasoning
▢½ teaspoon red pepper flakes (optional)
▢1.34 lbs ground beef (85% lean)
▢2 tablespoon tomato paste
▢4 cups beef broth
▢2 cups water (or to your desired consistency)
▢14 oz crushed tomatoes
▢2 oz fresh basil
▢4 oz heavy whipping cream
▢1.5 oz ricotta cheese
▢3 oz mozzarella, shredded
▢2 oz parmesan cheese, shredded
▢2 whole zucchinis, sliced into noodles
▢2 teaspoon kosher salt (or to taste)
▢½ teaspoon black pepper (or to taste)
▢Garnish with: ricotta, basil, mozzarella, parmesan
Start by heating your dutch oven or soup pot over medium heat. Add the olive oil to the pot and then add in the onion. Cook for about 5 minutes, until translucent. Add in your garlic, Italian seasoning and red pepper flakes and toast for about 1 minute until fragrant.
Add in your ground beef and a couple pinches of salt. After the beef is browned, add in the tomato paste and cook for about 2 minutes.
Now add in your beef broth, water, crushed tomatoes and fresh basil, reserving some basil for topping. Bring the soup to a boil.
After bringing the soup to a boil, reduce to a simmer, then add in heavy cream, ricotta cheese, mozzarella and parmesan. Let it simmer for about 5 minutes stirring frequently. You can adjust the seasonings now if you need to. Just make sure to taste it first so it isn’t too salty!
Finally, add in your zucchini noodles or ribbons and let them simmer for 5 minutes. Top with more ricotta, parmesan, mozzarella and basil. Serve warm!


Nutrition facts do not include additional toppings, 


Calories: 375kcal | Carbohydrates: 6g | Protein: 23g | Fat: 29g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1371mg | Potassium: 539mg | Fiber: 1g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 7mg | Calcium: 217mg | Iron: 3mg