assignmentPREPARATION
In a large stockpot, brown ground beef with onion, breaking the meat apart as it cooks. Remove ground beef and onions from the pan and drain excess fat.
To the stock pot add the garlic and cook for another minute or 2. Stir in the red pepper flakes and continue to cook one more minute.
Stir in the chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt and black pepper. The paste will cook as the soup simmers.
Bring the soup to a boil, then reduce heat to medium-low. Add the ground beef back in and simmer for about 30 minutes.
Preheat the broiler on high. Make the cheese topping by combining the three cheeses.
To serve, spoon about 1-2 C of the soup into oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes until the cheese is melted and bubbly. Keep a close eye that the cheese doesn’t burn.