Megan Sheley Wellness

0 Put a large soup pot on your stove and set to medium heat, allow the pan to get pretty warm - for about 90 seconds.
1 Add both of your meats and saute until fully cooked through, remove from pot.
2 Add your chopped white onion and sauté for 5-6 minutes, add in your garlic and saute for another 2 mins.
3 Get another large pot of water boiling on a separate burner. Add in a good amount of salt. Once boiling, add in your pasta. If you are planning on eating a good amount of this soup, cook pasta for 4-5 minutes (underdone), and drain and add to soup once broth is put together. However, if you are going to have this soup for a few days in the fridge, keep your pasta and broth separate to avoid the pasta getting extremely soggy. If keeping separate, cook your pasta as directed on packaging and drain and set aside.
4 To the garlic and onions, add your diced tomatoes, jarred tomato sauce, veggie broth, tomato paste, Calabrian chilis, cream, oregano, and parsley, stir well to combine.
5 Add your meat back in. Bring soup to a light boil.
6 Either add your pasta in and lightly boil for 5 minutes to finish the pasta cooking in the soup. Add more broth if needed for a "soupier" consistency. Otherwise remove soup from heat and keep pasta in a dish next to your soup to assemble when ready.
7 Make your ricotta mixture my combining ricotta, mozarella, and shredded parmesan into a small bowl. Add in garlic salt and 1/4 tsp pepper and mix well. Set aside.
8 Chop your basil for garnishing at the end, set aside.
9 Test your pasta in your soup. It should be al dente. Or assemble pasta in a bowl and top with soup mixture, mix well before adding cheese mixture on top. Top with fresh basil. ENJOY!