- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 yellow onion, diced
- 2 teaspoons minced garlic (4 cloves)
- ½ teaspoon red pepper flakes
- 14-ounce jar traditional pasta sauce
- 4 cups low-sodium chicken broth
- 14.5-ounce can fire roasted diced tomatoes
- 14.5-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 teaspoon oregano
- 2 whole bay leaves
- Salt and pepper, to taste
- 8-10 ounces penne or rotini noodles
- Fresh basil
- Cottage cheese, shredded mozzarella cheese and finely grated Parmesan cheese for serving
Protein: 42 g
Carbohydrate: 46 g
Fiber: 5 g
Total Fat: 16 g
Saturated fat: 6 g
Cholesterol: 64 mg
Calcium: 97% DV
Sodium: 758 mg
Preheat a stockpot on the stovetop over medium heat. Add beef and diced onions and cook, stirring often, until beef is browned and onions are translucent, about 5 minutes. Drain off excess fat.
Add the garlic and red pepper flakes to stockpot and sauté for 1 minute, or until fragrant.
Combine beef/onion/garlic/red pepper mixture with pasta sauce, chicken broth, diced and crushed tomatoes, tomato paste, basil, parsley, oregano and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 30 minutes. Discard the bay leaves. Salt and pepper to taste.
While the stockpot is simmering, cook the pasta per package directions. Toss pasta with a drizzle of olive oil once cooked and drained.
To serve, scoop ¼ to 1/3 cup of cottage cheese into each bowl. Sprinkle the cottage cheese with mozzarella, then add a helping of cooked noodles. Ladle the warm soup over the top and garnish with fresh chopped basil and Parmesan cheese. Enjoy!
* Because the soup and noodles are cooked separately, the soup freezes and reheats very well. Just cook fresh pasta for the leftovers.
**If you like your soup thinner or thicker, you can add more pasta sauce and/or another 1-2 cups of chicken broth until you reach your desired consistency.
Nutrition information calculated with low fat cottage cheese