Description
A comforting and easy-to-enjoy soup that merges the classic flavors of lasagna into a single pot, perfect for family dinners or casual gatherings.
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 (from half a 6 oz can)
- 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 (about 1/2 cup)
- 1/4 cup parmesan cheese, any style (shaved, shredded, or grated)
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a 4.5-quart soup pot on medium-high heat. Add olive oil until it shimmers, then introduce the ground beef, diced onions, and minced garlic. Sauté until the beef is no longer pink and onions soften.
- Stir in diced tomatoes (including juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper. Add uncooked bowtie pasta and bring to a boil, then reduce heat to medium and simmer for 10 to 15 minutes, stirring often.
- Remove from heat and stir in ricotta, mozzarella, and parmesan cheeses. Optional: allow everyone to customize cheese in their individual bowls.
Notes
For storage, let the soup cool before transferring to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 90 days. Reheat with a splash of broth or water to restore texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg