Ingredients
Equipment
Method
- Heat the large pot over medium heat and add the olive oil. Once shimmering, add the chopped onion and sauté until translucent and slightly golden, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.1 medium yellow onion, 2 cloves garlic
- Pour in the crushed tomatoes and vegetable broth, stirring to combine. Raise the heat to bring the mixture to a gentle simmer. Let it simmer uncovered for 10 minutes, allowing the flavors to meld.1 can (28 oz) crushed tomatoes, 4 cups vegetable broth
- Add the dry pasta directly into the simmering broth. Stir well, and cook uncovered, stirring occasionally, until the pasta is al dente—about 8-10 minutes. The soup should thicken slightly and the pasta should be tender but still hold its shape.1 cup dry pasta
- Once the pasta is cooked, stir in half of the shredded mozzarella cheese, allowing it to melt into the soup, creating a creamy texture. Taste and season with salt and pepper as needed.1 cup shredded mozzarella cheese, to taste Salt and pepper
- Ladle the hot soup into bowls and top each with additional shredded mozzarella, grated parmesan, and chopped fresh herbs such as basil or parsley for added flavor and presentation.1 cup shredded mozzarella cheese, 0.5 cup parmesan cheese, Fresh basil or parsley
Notes
You can add cooked ground beef or sausage for extra protein. For a vegetarian version, use vegetable broth and omit meat. Adjust seasoning as per taste and consider garnishing with red pepper flakes for a spicy kick.