Description
A comforting dish that brings the classic flavors of lasagna into a convenient, hearty soup, perfect for busy weeknights.
Ingredients
Scale
- 1 to 2 tbsp olive oil or other oil of choice
- 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, plus more as needed
- 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, any style
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a 4.5-quart soup pot over medium-high heat. Add the olive oil and wait until it shimmers. Add the ground beef, onion, and garlic; sauté until beef is cooked and onions are softened.
- Mix in the diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper.
- Add the uncooked bowtie pasta, bring to a boil, then reduce heat and simmer for 10-15 minutes until pasta is tender.
- Allow the soup to cool slightly before folding in the ricotta, mozzarella, and parmesan cheeses. Optionally, serve cheese on the side.
- Let the soup cool completely before transferring to an airtight container for storage. Refrigerate for up to 5 days or freeze for up to 90 days.
Notes
For added flavor, try browning the ground beef with a pinch of sugar. You can also add spinach or kale for an extra nutrient boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg