1 smallzucchinishredded (peel the darker green skin so it is less visible if serving to picky eaters)
6 cups beef broth or water
250gtripoline pasta (or broken lasagna noodles or any pasta of choice, broken into bite sized pieces)
salt and pepper to taste
1 cup ricotta cheese
1/2 mozzarella cheeseshredded, + more to serve (optional)
1/3 cup Parmesan cheesegrated + more to serve (optional)
Prep veggies by preparing them as listed above. Heat oil in a large soup pot or dutch oven over medium-high heat. Add the ground beef, onion, and carrot. Cook until meat is cooked through, stirring often and ensuring you break up any large pieces of ground beef.
Add the dried herbs, tomato sauce, zucchini, beef broth, salt and pepper. Bring to a boil and then lower temperature to medium heat. Add the pasta and simmer until the pasta is cooked through. Remove from heat.
Meanwhile, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese in a bowl. Once soup is ready, ladle into bowls and top with a heaping spoonful of cheese mixture. You may also sprinkle with additional Parmesan cheese or mozzarella for an extra cheesy soup (optional).
If you are serving this to non-picky eaters who don't mind larger chunks of veggies, feel free to chop the zucchini and carrots instead!