Step 1

Place an 8-quart nonstick pot on the stove and set to medium-high heat. Add the oil and let it heat up. Once shimmering, add the meat and sauté for 3-5 minutes until browned and crumbled. Do not drain the pot of the meat’s juices – it adds loads of flavor to the soup!

Step 2

Add the tomato paste, Italian seasoning, dried oregano, and basil leaves and sauté for 1 minute more.

Step 3

Add the broth, marinara sauce, and cream (if using) and stir. Once bubbling, reduce the heat to medium and let simmer for 5 minutes, stirring occasionally.

Step 4

Add the pasta and stir. Cook according to the package instructions, stirring occasionally.

Step 5

Meanwhile, in a medium bowl, add the cheese dollop ingredients, with the cream poured over everything last. Combine and set aside.

Step 6

Once the pasta’s cooked to your liking, turn the heat off. Ladle the finished soup into bowls and add a generous dollop of the cheese mixture to each before swirling it within the bowl to combine (this will also add that amazing, cheesy savory touch which is why we don't add salt to the soup itself when seasoning). Or, feel free to add all of the cheese dollop mixture directly to the pot of soup, stir to combine and serve.