Ingredients
Equipment
Method
- Heat a large pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
- Add the minced garlic to the pot and cook for another 30 seconds until fragrant, careful not to burn it.
- Pour in the crushed tomatoes along with their juice, stirring to combine with the onions and garlic. Let this simmer gently for 10 minutes to meld the flavors and develop a rich tomato base.
- Pour the broth into the pot, stirring well, and add the dried oregano. Bring the mixture to a gentle boil over high heat.
- Add the uncooked pasta shells to the boiling soup. Reduce the heat to medium and cook until the pasta is tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Stir in half of the shredded mozzarella and Parmesan cheeses into the hot soup, stirring until they melt and create a creamy, cheesy layer.
- Taste the soup and season with salt and pepper as needed, adjusting the flavors to your liking.
- Ladle the steaming, cheesy soup into bowls, top with remaining mozzarella and Parmesan, and serve immediately while hot and bubbling.
Notes
You can add cooked ground beef or sausage for extra protein. For a vegetarian version, use vegetable broth and skip any meat.