Description
A warm, comforting dish that combines traditional lasagna flavors with the ease of a soup, featuring ground beef, tomatoes, and gooey cheese.
Ingredients
Scale
- 1 to 2 tbsp olive oil
- 1 lb ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 can (15 oz) diced tomatoes, not drained
- 1 can (15 oz) tomato sauce or tomato puree
- 1/3 cup tomato paste
- 4 cups chicken broth
- 1 tbsp Italian seasoning blend
- 1 tsp sea salt
- Black pepper, to taste
- 1 to 2 cups water, to adjust texture
- 8 oz bowtie (farfalle) pasta, uncooked
- 1/2 cup ricotta cheese
- 2 oz mozzarella cheese, shredded
- 1/4 cup parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a 4.5-quart soup pot over medium-high heat. Add the olive oil and let it heat until shimmering. Add the ground beef, diced onion, and minced garlic. Sauté until the beef is fully cooked and the onions are softened, draining excess fat if necessary.
- Stir in the diced tomatoes, tomato sauce or puree, and tomato paste. Add the chicken broth, Italian seasoning blend, sea salt, and black pepper. Toss in the uncooked bowtie pasta. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring frequently.
- Allow the soup to cool slightly before adding the cheeses. Stir in the ricotta, mozzarella, and parmesan, or serve them on the side. Garnish with freshly chopped parsley.
- To store, let any leftovers cool completely before placing them in an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days.
Notes
For different dietary preferences, use plant-based ground meat and non-dairy cheese substitutes for a vegan version, or substitute the pasta with a gluten-free variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg