Description
A cozy, no-fuss soup that tastes like lasagna in a bowl. Everything simmers together in a single pot for an easy weeknight supper — sturdy bowtie pasta holds up great for leftovers and travel-friendly lunches.
Ingredients
- 1–2 Tbsp olive oil (or your favorite cooking oil)
- 1 lb ground beef
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 (15-oz) can diced tomatoes (use the juices too)
- 1 (15-oz) can tomato sauce (or tomato purée)
- ~⅓ cup tomato paste (about half of a 6-oz can)
- 4 cups chicken broth (or veggie/beef broth)
- 1–2 cups water, to loosen as needed
- 1 Tbsp Italian seasoning
- 1 tsp sea salt (adjust to taste)
- Freshly cracked black pepper, to taste
- 8 oz dry bowtie pasta (farfalle) or another sturdy shape (penne, rigatoni, macaroni)
Topping suggestions
- ½ cup ricotta
- 2 oz shredded mozzarella (≈½ cup)
- ¼ cup Parmesan, grated or shaved
- ¼ cup fresh parsley, chopped
Instructions
Stovetop method
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Warm a 4.5-quart pot over medium-high heat. Add the oil and heat until it shimmers.
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Add the ground beef, onion and garlic. Cook, breaking the meat apart, until the beef is browned and the onion is tender. Drain excess fat if there’s a lot.
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Stir in the diced tomatoes (with their liquid), tomato sauce, tomato paste, and the broth. Season with Italian seasoning, salt, and pepper.
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Add the uncooked pasta, bring the pot up to a boil, then lower the heat to a steady simmer. Cook uncovered for 10–15 minutes, stirring now and then so the pasta doesn’t clump.
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If the soup thickens too much as the noodles cook, stir in small amounts of water or extra broth until it reaches your ideal consistency.
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When the pasta is tender, remove from heat. Either fold ricotta, mozzarella and Parmesan into the whole pot (after it cools a touch) or let everyone top their own bowls. Finish with a sprinkle of parsley and serve with crusty bread.
Chef’s note: Pick pasta that stays firm after sitting — bowtie, penne, rigatoni, or elbow work best.
Pressure-cooker (Instant Pot) method
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Choose the Sauté setting and warm the oil. Brown the ground beef with onion and garlic until no pink remains. Drain extra fat if needed.
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Pour in a splash of broth to deglaze the pot, then cancel Sauté.
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Add the diced tomatoes, tomato sauce, tomato paste, remaining broth, Italian seasoning, salt, pepper, and the pasta. Lock the lid and seal the valve.
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Cook on High Pressure for 1 minute. For firmer pasta, perform a quick release; for softer noodles, let pressure release naturally for about 10 minutes.
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Open the lid, stir, and add water or broth if the soup needs loosening. Serve with cheese and parsley as described above.
Heads up: If you double this in a pressure cooker, use at least an 8-10 qt model so it doesn’t overflow.
Notes
- Storage & reheating
- Fridge: Cool completely, transfer to airtight containers, and refrigerate up to 5 days.
- Freezer: Freeze cooled soup (without cheese toppings) for up to 3 months.
- Reheat: Gently warm on the stove or microwave, adding a splash of broth or water because the pasta soaks up liquid as it sits. Add extra cheese fresh after reheating for best texture.
- Swaps & shortcuts
- No diced tomatoes? Use a 24-oz jar of marinara plus ~1 cup water as an easy shortcut.
- Want leaner dinners or more veg? Substitute ground turkey and toss in chopped carrots, zucchini, or spinach.
- Prefer no ricotta? Skip it — a mozzarella + Parmesan finish still delivers creamy satisfaction.
- For thicker, tomato-forward broth, swap crushed tomatoes for the diced ones.
- Quick tips
- Brown the beef well — those browned bits add big flavor.
- Avoid overcooking the pasta if you plan to keep leftovers; it will soften further.
- Hold back some cheese for topping leftovers — it tastes fresher that way.
Nutrition
- Serving Size: 1cup
- Calories: 169kcal
- Sugar: 2g
- Sodium: 378mg
- Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg