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This hearty soup packs all the delicious taste of classic lasagna into a warming, simple-to-prepare bowl. It's great for those rushed evenings or when you want something cozy - your whole family will ask for seconds!
What You'll Need
- Olive Oil: 1-2 tablespoons for cooking, gives a nice taste foundation.
- Ground Beef: 1 pound, creates a filling, substantial base. Feel free to swap with ground turkey.
- Onion: 1 large, chopped small for flavor development.
- Garlic: 4 cloves, finely chopped for wonderful smell and taste.
- Tomato Sauce: 1 (15-ounce) can for a smooth, rich liquid base.
- Diced Tomatoes: 1 (15-ounce) can with liquid, adds chunks and body.
- Chicken Broth: 4 cups, makes the soup more flavorful.
- Tomato Paste: 3 ounces, makes the tomato flavor stronger and thickens the soup.
- Water: 1-2 cups to thin the soup as needed.
- Italian Seasoning: 1 tablespoon for that traditional herb mix.
- Sea Salt and Black Pepper: To taste, brings out all the flavors.
- Bowtie Pasta: 8 ounces (uncooked), a cute shape that catches sauce well.
- Topping Ideas: Ricotta, mozzarella, and Parmesan for that amazing cheesy touch, plus fresh parsley to make it pretty.
Cooking Method
- Step 1:
- Warm 1-2 tablespoons of olive oil in a big soup pot over medium-high heat until it glistens.
- Step 2:
- Brown the ground beef with the diced onions and minced garlic. Keep stirring until meat isn't pink anymore. Pour off any extra fat if you want.
- Step 3:
- Mix in your canned diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and black pepper. Stir everything well.
- Step 4:
- Toss the dry bowtie pasta into the pot and let the mixture come to a bubbling boil.
- Step 5:
- Turn down the heat to a gentle bubble. Let it cook for 10-15 minutes, making sure to stir often so pasta doesn't stick to the bottom. Cook until pasta feels soft enough for you.
- Step 6:
- If your soup gets too chunky, just splash in some water or broth bit by bit until you like how it looks.
- Step 7:
- When serving, you can mix the ricotta, mozzarella, and Parmesan right into the big pot or let everyone add cheese to their own bowls. Sprinkle with fresh parsley before eating.
- Storage:
- Cool the soup all the way down and put in a sealed container in your fridge for up to 5 days. Want to keep it longer? Freeze it for up to 90 days.
- Reheating:
- When warming it up later, add a splash of water or broth since the pasta soaks up liquid while sitting in the fridge.
Serving Ideas and Storage
- Serving: Try topping each bowl with a big spoonful of ricotta and a handful of mozzarella and Parmesan. Fresh parsley makes it look and taste even better.
- Complete Your Dinner: Grab some crunchy garlic bread or toss a quick green salad to go with your soup.
- Storage: Let it cool down before putting away. Keeps in the fridge for 5 days or freeze up to 3 months. Add some broth when heating up again since the pasta drinks up the liquid.
Quick Tips
- Adjust the Thickness: Want thicker soup? Use less broth or cook it longer. Need it thinner? Just add more water or broth.
- Smart Prep Idea: Make the soup base ahead but wait to add pasta until you're ready to eat. This keeps the pasta from getting mushy.
Advice from Top Chefs
- Ina Garten thinks a little red wine makes the flavor much deeper.
- Bobby Flay says throw in some red pepper flakes if you want a bit of spicy kick.
What Makes This So Good
- Gets you all those yummy lasagna flavors in a warm, soothing soup form.
- Super quick to make and perfect for cooking ahead or meal planning.
- Everyone can add their own favorite toppings.
Different Ways to Make It
- Vegetarian: Skip the beef and throw in plant-based meat or extra veggies like mushrooms and zucchini instead.
- Gluten-Free: Just pick gluten-free pasta so everyone can enjoy it.
- Spicy: Drizzle in hot sauce or sprinkle cayenne pepper for folks who love heat.