INSTRUCTIONS
Heat the Dutch oven to medium-high heat.
Add the oil and then the chopped onion. Bake for 3-4 minutes or until partially translucent. Add garlic and cook for 1 minute.
Add ground beef and sprinkle with Italian seasoning, salt and pepper. Cook until golden brown, stirring occasionally.
(Drain if necessary)
Pour in pasta sauce, 4 cups meat broth, crushed tomatoes and stir to combine.
Add the Mafalda noodles and let the soup simmer for 8 minutes, or until the noodles are al dente.
Add the heavy cream and the cheeses, stir until combined.
Serve immediately.