Ingredients
Scale
- 1 tablespoon avocado or vegetable oil
- 1 pound Italian sausage ground
- ½ pound ground beef
- 1 onion diced
- 6 cloves garlic minced
- 1 (14 oz can) crushed tomatoes
- 1 (6 oz can) tomato paste
- 1 (14 oz can) tomato sauce
- 2 1/2 cups chicken broth low sodium
- 1 teaspoon fennel seeds
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Kosher salt
- ½ teaspoon black pepper
- 8 oz mozzarella shredded
- ½ cup Parmesan cheese grated
- 1/2 cup fresh parsley chopped
Instructions
- In a large, heavy bottom pot, heat oil over medium-high heat until shimmering. Add Italian sausage, ground beef, and onions and cook until the meat is browned and the onions are translucent about 8 minutes. Add garlic and saute until fragrant, about 1-2 minutes.
- Add tomato paste, canned tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, pepper, and fennel seeds. Bring soup to a boil, then reduce to a simmer for 20 minutes.
- Remove the soup from heat and stir in the mozzarella, parmesan, and parsley. Continue to stir until the cheese has fully melted into the broth. Serve with additional parmesan and parsley, and enjoy!