Ingredients
Scale
- 1 lb (450g) ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) white beans, drained and rinsed
- 8 oz cooked pasta (penne, rotini, or your choice)
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add ground beef or turkey, cook until browned, and season with salt, pepper, oregano, and basil. Drain excess fat if necessary.
- Pour in chicken broth and bring to a simmer. Stir in white beans and cook for 5 minutes.
- Cook pasta separately according to package instructions until al dente. Drain and set aside.
- Add cooked pasta to the soup, lower heat, and stir in heavy cream or half-and-half. Simmer for 5 minutes until heated through.
- Stir in shredded mozzarella and Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
- Use pre-cooked pasta to save time, or cook fresh for maximum flavor.
- Adjust cream amount for a thicker or lighter soup.
- Add greens like spinach or kale for extra nutrients.
- Vegan version: substitute plant-based cream, cheese, and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy or Meat
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg