Add the ricotta, grated parmesan cheese, nutmeg and salt to a bowl and mix well. Put the mixture in the fridge and let the flavours blend while you make the soup.
For the soup:
Heat a large pot over medium-high heat and add the olive oil.
Add the ground beef, salt, pepper, garlic powder and herbs and cook until the beef is browned. Remove the cooked beef to a plate and set aside.
Turn the heat down to medium and add the diced onion, carrots and celery and garlic to the pot. Sauté until the onions are translucent.
Add the tomato paste and mix it well. Deglaze the pot (scrape up the brown bits off the bottom of the pot) with the red wine.
Add the beef stock, the tomato puree and the diced tomatoes and bring to a boil.
Add the pasta, stir well until all the noodles are covered, and reduce the heat to medium.
Cover the pot with a lid and cook for about 7-9 minutes stirring at least once as the noodles cook until they're al dente (just slightly undercooked).
To serve this soup, add a dollop of the cheese mixture on top of every bowl.
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Notes
Storage instructions:
Store leftovers in the fridge in an airtight container for up to 3 days. This recipe is great for meal prep and reheats well in the microwave for school or work lunches.Another great tip for meal prep: make this soup without the pasta. Reheat it to a boil and add the pasta to cook right before serving.
Freezer instructions:
This soup can be frozen in an airtight container for up to two months.
Substitutions:
Feel free to make this soup plant based by skipping the beef and adding in a can of white beans (rinsed and drained) when you add the liquid. Replace the beef stock with vegetable stock.Feel free to use gluten-free pasta in place of the pasta in this recipe to make it gluten free. Be sure to choose a gluten-free pasta that performs similarly to regular pasta, so it doesn't become too mushy or disintegrate in the soup.