Description
A cozy, bubbling pot that delivers all the comfort of lasagna without the layers. Packed with savory beef, tender pasta, and melty cheese, it’s the ultimate weeknight winner.
Ingredients
Units
Scale
For the soup base:
- 1 to 2 tbsp olive oil
- 1 lb ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 can (15 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce or puree
- 1/3 cup tomato paste
- 4 cups chicken broth
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- Black pepper, to taste
- 1 to 2 cups water (as needed)
- 8 oz bowtie (farfalle) pasta, uncooked
- 1/2 cup ricotta cheese
- 2 oz shredded mozzarella (about 1/2 cup)
- 1/4 cup grated or shaved parmesan
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large soup pot over medium-high heat.
- Add ground beef, onion, and garlic. Sauté until beef is browned and onions are soft. Drain excess fat.
- Stir in diced tomatoes, tomato sauce, tomato paste, and chicken broth. Season with Italian herbs, salt, and pepper.
- Add uncooked pasta directly into the pot. Stir well.
- Bring to a boil, then reduce heat to medium and simmer 10–15 minutes, stirring occasionally, until pasta is tender.
- Thin soup with water or additional broth as needed.
- Let soup cool slightly. Stir in cheeses or allow guests to add individually to their bowls.
- Top with parsley and extra cheese before serving.
Notes
Use San Marzano tomatoes for extra depth. Substitute ground beef with turkey, sausage, or plant-based meat. Store leftovers in an airtight container refrigerate up to 5 days or freeze up to 3 months. Add broth when reheating to maintain soup texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg