The Best Hearty Lasagna Soup with Bow Tie Pasta
This Hearty Lasagna Soup with Bow Tie Pasta has all the cheesy, savory flavors of lasagna in a cozy, one-pot soup. Made with seasoned ground beef, crushed tomatoes, beef broth, and fun farfalle pasta, it’s topped with a creamy ricotta-mozzarella-Parmesan mixture for the ultimate comfort food dinner.
Equipment
- Large Dutch oven or soup pot For browning meat and cooking soup
- Mixing bowl For cheese topping
- Ladle To serve soup
Ingredients
- 1 lb lean ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 4 cups beef broth
- 8 oz bow tie pasta (farfalle), uncooked
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- fresh parsley or basil, for garnish
Instructions
- In a large Dutch oven, cook the ground beef and onion over medium-high heat until beef is browned and onion is softened (7–10 minutes). Drain excess grease.
- Add garlic, Italian seasoning, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, tomato sauce, and beef broth. Stir and bring to a boil.
- Add uncooked bow tie pasta. Reduce heat and simmer 10–15 minutes, stirring occasionally, until pasta is tender.
- While soup simmers, mix ricotta, mozzarella, and Parmesan in a bowl to make the cheese topping.
- Ladle hot soup into bowls. Top each with a spoonful of cheese mixture and garnish with parsley or basil.
Notes
For best make-ahead results, cook the soup base without pasta. Add bow tie pasta fresh before serving to avoid it soaking up too much broth.