Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (454g) ground beef (or Italian sausage, casing removed)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 1 (28 oz / 794g) can crushed tomatoes
  • 4 cups (946ml) beef broth (low sodium preferred)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 medium zucchini, spiralized or diced (approximately 2 cups / 250g) (Alternatively Cauliflower rice may be used.)
  • Salt and pepper to taste
  • 1 cup (226g) ricotta cheese (whole milk or part-skim)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp garlic powder

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef (or sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, oregano, basil, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, diced tomatoes (with their juice), and beef broth. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld.
  5. Stir in spiralized zucchini (or cauliflower rice) and cook until tender-crisp, about 5-7 minutes.
  6. In a small bowl, combine ricotta cheese, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix well.
  7. Taste and adjust seasonings (salt and pepper) as needed. Ladle soup into bowls and top with a generous dollop of ricotta mixture. Garnish with extra parsley, if desired.