Lasagna Soup Bowtie Beef Tomato (Printable Version)
Hearty beef, bowtie pasta, and tomato broth, finished with creamy cheeses for a cozy, satisfying meal.
# What You'll Need:
→ Main Ingredients
01 -
1–2 tablespoons olive oil or preferred oil
02 -
450 grams ground beef
03 -
1 large onion, diced
04 -
4 cloves garlic, minced
05 -
425 grams canned diced tomatoes, undrained
06 -
425 grams canned tomato sauce or tomato puree
07 -
80 grams tomato paste (approximately half of a 170-gram can)
08 -
950 millilitres chicken broth
09 -
250–475 millilitres water, as needed to adjust consistency
10 -
1 tablespoon Italian seasoning
11 -
1 teaspoon sea salt, plus more to taste
12 -
Freshly ground black pepper, to taste
13 -
225 grams bowtie (farfalle) pasta, uncooked
→ Suggested Toppings
14 -
120 grams ricotta cheese
15 -
55 grams mozzarella cheese, shredded
16 -
20 grams parmesan cheese, shaved or freshly grated
17 -
15 grams fresh parsley, chopped
# Step-by-Step Guide:
01 -
Heat a 4.5-litre soup pot over medium-high heat. Add olive oil and heat until shimmering. Add ground beef, diced onion, and minced garlic. Sauté while stirring until the beef is browned and cooked through. Drain excess fat as needed.
02 -
Stir in the canned diced tomatoes with juices, tomato sauce or puree, tomato paste, chicken broth, Italian seasoning, sea salt, black pepper, and uncooked bowtie pasta.
03 -
Increase heat to high and bring the soup mixture to a boil. Reduce heat to medium and simmer for 10 to 15 minutes, stirring frequently to prevent pasta from sticking, until pasta reaches desired tenderness.
04 -
Add water or additional broth in small increments as needed to achieve preferred soup consistency.
05 -
Option 1: Allow the soup to cool slightly before stirring in ricotta, mozzarella, and parmesan cheeses for a creamy finish, then garnish with fresh parsley. Option 2: Serve soup into bowls and let individuals add cheeses and parsley to taste.
06 -
Cool soup completely before refrigerating in an airtight container for up to 5 days, or freeze for up to 90 days. When reheating, add small amounts of water or broth to compensate for noodles absorbing liquid.
# Additional Notes:
01 -
Sturdy pastas such as bowtie, rigatoni, or penne hold their shape best in this soup, especially for leftovers.
02 -
Ground turkey or Italian sausage can replace ground beef with similar results.
03 -
Canned crushed tomatoes can be used for a thicker broth; if using marinara sauce, substitute it for both canned tomatoes and sauce and add 240 millilitres water.