1. In a soup pot, heat oil over med high heat. 2. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. 3. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. 4. Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil. 5. Add the pasta and cook until al dente, about 15 minutes. 6. Serve stoup in bowls and dollop with ricotta. 7. Pass the parm at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
