Ingredients
Scale
- 1–2 tablespoons Olive Oil (or preferred cooking oil)
- 1 pound Ground Beef
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 (15-ounce) can Diced Tomatoes (do not drain)
- 1 (15-ounce) can Tomato Sauce (or tomato puree)
- ⅓ cup Tomato Paste (about half of a 6-ounce can)
- 4 cups Chicken Broth
- 1–2 cups Water (to adjust consistency)
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt (adjust to taste)
- Black Pepper (to taste)
- 8 ounces Bowtie Pasta (uncooked)
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat oil in a 4.5-quart soup pot over medium-high heat and sauté ground beef, onion, and garlic until cooked through.
- Stir in diced tomatoes, tomato sauce, tomato paste, and chicken broth along with seasonings and uncooked bowtie pasta.
- Bring to a boil, then reduce heat to simmer for 10-15 minutes, stirring frequently. Adjust consistency with water or broth as needed.
- Mix in ricotta, mozzarella, and parmesan cheese or serve on the side. Garnish with fresh parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use a combination of cheeses for added flavor complexity.
Frequent stirring while simmering ensures even cooking of pasta.
Store leftovers in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-pot
- Cuisine: Italian
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 910mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg