This soup was so yummy! As soon as it was ready, we gobbled it up so there are no pictures. But, trust me. You will want to add this to your list of soups for the fall.
I found this recipe on Pinterest of course. You can see the original recipe here. I adapted it to cook it in my crock pot. I also changed some amounts. I did not want 3 cups of onions and I don’t like sausage. So I used ground beef and just one onion. The original recipe calls for fresh basil leaves chopped, but I used dry so I changed the amount there as well. And I didn’t want it to spicy so I just used regular diced tomatoes. I also prefer cottage cheese over ricotta….so of course, another adaption. So really, I just used this as a guideline and did my own thing. But thank you pinterest for the inspiration! I cooked it for just 4 hours on high and it was perfect. But you can also cook it on low all day if you are out of the house all day.
1 1/2 lb ground beef
1 onion chopped
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
28 oz diced tomatoes
2 bay leaves
6 cups chicken stock
3 Tbsp dried basil leaves.
8 oz mini fusilli pasta, cooked al dente
8 oz cottage cheese
1/2 cup grated parmesan cheese
1/4 tsp salt
pinch ground black pepper to taste
2 cups shredded mozzarella cheese
Mix the cottage cheese, parmesan cheese, salt and black pepper in a bowl and put in fridge until ready to serve.
Brown the ground beef and onion and add to crock pot. Add remaining ingredients except pasta and mozzarella cheese.
Cook on low 6-8 hours or on high 3-4 hours. Add the cooked noodles very last and let heat through.
Now just wait…..you will be drooling over how good this smells, but…..IT GETS BETTER!!
Scoop a spoon full of cheese mixture into bottom of your bowl. Top with soup, sprinkle with mozzarella cheese. Stir that dreamy goodness up and devour. Garlic bread and a side salad is great to add with it.
You can thank me after you finish gobbling up a bowl