Chunky Bolognese Soup with Penne Recipe

In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the chopped onion and minced garlic to the pot, and cook for 2-3 minutes until the onion is translucent.

Stir in the diced carrots and celery, and cook for another 4-5 minutes until the vegetables begin to soften.

Pour in the crushed tomatoes, beef broth, dried basil, dried oregano, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.

Meanwhile, cook the penne pasta according to package instructions, then drain and set aside.

Add the cooked penne to the pot of soup and stir to combine. Let it simmer for an additional 5 minutes.

Serve the Chunky Bolognese Soup with Penne hot, topped with grated Parmesan cheese and fresh basil leaves.