30-Minute Lasagna Soup with Bow Tie Pasta Recipe

You know those nights when you’re craving lasagna but don’t have hours to spend layering noodles and sauce? That’s exactly how this lasagna soup with bow tie pasta was born in my kitchen! It’s got all those cozy, cheesy flavors you love, but you can have it bubbling away in one pot in under 30 minutes. I’ve made this so many times now – sometimes with ground beef, sometimes with turkey, and once even with spicy Italian sausage when I was feeling adventurous. The bow tie pasta is my favorite part – those little ruffles hold onto the rich tomato broth like nobody’s business. Trust me, after one spoonful of this hearty soup with melty ricotta on top, you’ll forget all about traditional lasagna!

Ingredients for Lasagna Soup with Bow Tie Pasta

Let’s talk ingredients – because the magic starts with getting these just right! I learned the hard way that vague measurements lead to soup disasters (trust me, you don’t want “some” garlic turning into “way too much” garlic). Here’s exactly what you’ll need:

• 1 lb ground beef (80/20 blend works best for flavor, but leaner is fine too)
• 1 medium onion, diced (about 1 cup – I prefer yellow for sweetness)
• 3 cloves garlic, minced (fresh is key – no jarred stuff here!)
• 1 (28 oz) can crushed tomatoes (San Marzano if you’re feeling fancy)
• 4 cups beef broth (low-sodium so you can control the salt)
• 2 cups uncooked bow tie pasta (farfalle – measure before cooking)
• 1/2 cup whole milk ricotta (pack it lightly in the measuring cup)
• 1/2 cup shredded mozzarella (the pre-shredded kind works in a pinch)
• 2 tbsp chopped fresh parsley (save some for garnish!)

For the seasoning, you’ll want 1 tsp each of dried basil and oregano, plus 1/2 tsp salt and 1/4 tsp black pepper. These measurements are my perfect balance – but hey, it’s your soup! Taste as you go.

How to Make Lasagna Soup with Bow Tie Pasta

Okay, time to get cooking! This lasagna soup with bow tie pasta comes together so easily, but there are a few key steps that make all the difference. Follow along and you’ll have the most comforting bowl of soup ready before you know it.

Browning the Meat and Vegetables

First things first – grab your biggest soup pot and heat it over medium-high. Toss in that ground beef and break it up with your wooden spoon as it cooks. You’re looking for that beautiful brown color all over – no pink spots! About 5 minutes should do it. Now, here’s my little trick: if there’s more than a tablespoon of fat in the pot, drain it off. Too much grease makes the soup feel heavy.

Next comes the onion – stir it right in with the beef. Let them get cozy together until the onion turns translucent, about 3 minutes. Then add your minced garlic (oh, that smell!) and cook just 30 seconds more until it’s fragrant. Don’t let the garlic brown – burnt garlic is nobody’s friend!

Simmering the Soup Base

Time to build flavor! Pour in your crushed tomatoes and beef broth – it’ll sizzle a bit at first. Add those dried herbs, salt, and pepper too. Give everything a good stir and bring it to a lively boil. Then reduce the heat so it’s just gently bubbling. This is when the magic happens as all those flavors meld together. Let it simmer uncovered for 15 minutes – you’ll know it’s ready when the liquid reduces slightly and the color deepens to a rich red.

Cooking the Bow Tie Pasta

Here comes the fun part! Stir in your bow tie pasta and keep the soup at a steady simmer. The pasta needs about 9-10 minutes to cook to perfect al dente – tender but still with a little bite. Set a timer! Overcooked pasta turns mushy in soup, and we don’t want that. Give it an occasional stir to prevent sticking. The broth will thicken as the pasta cooks – that’s exactly what we want!

Serving Lasagna Soup with Bow Tie Pasta

Ladle that gorgeous soup into bowls while it’s piping hot. Now for the best part – dollop a heaping spoonful of ricotta right in the center of each bowl. Watch as it starts to melt into creamy swirls. Sprinkle with shredded mozzarella (it’ll get all stringy – yum!) and finish with that fresh parsley. The colors alone will make your mouth water! I like to serve mine with crusty bread for dipping – perfect for getting every last drop of that rich tomato broth.

Why You’ll Love This Lasagna Soup with Bow Tie Pasta

This soup has become my go-to recipe for so many reasons – let me count the ways you’ll adore it too!

• One-pot wonder: From browning meat to serving, everything happens in one pot. Less dishes = more happiness in my book!
• Weeknight lifesaver: Ready in 35 minutes flat – faster than ordering pizza and way more satisfying.
• Total crowd-pleaser: Kids go crazy for the bow ties, adults love the sophisticated lasagna flavors. Win-win!
• Endlessly customizable: Swap proteins, add veggies, or spice it up – it’s your soup canvas to play with.
• Leftover magic: Tastes even better the next day as flavors deepen (if it lasts that long!).

Seriously, once you try this cozy bowl of comfort, you’ll wonder how you ever lived without it!

Ingredient Substitutions and Notes

One of my favorite things about this lasagna soup with bow tie pasta is how flexible it is! Here are all my tested swaps and why certain ingredients really shine:

Ground turkey works beautifully instead of beef if you want something lighter – just add an extra pinch of herbs to boost flavor. For vegetarians, lentils or mushrooms make great meat substitutes (cook them with smoked paprika for depth).

That ricotta cheese isn’t just garnish – its cool creaminess balances the rich tomato broth like dollops of cloud. If you’re out, cottage cheese pulsed smooth or mascarpone can pinch-hit. And while bow tie pasta grabs broth in its ruffles, any short pasta works – rotini or shells are my backups.

Need gluten-free? Use your favorite GF pasta and swap the beef broth for veggie stock (some brands contain gluten). Fresh herbs always trump dried, but in winter, double the dried amounts for brightness.

Remember – soups forgive! Make it yours.

Tips for Perfect Lasagna Soup with Bow Tie Pasta

After making this soup more times than I can count, I’ve picked up some game-changing tricks! First, save about a cup of pasta water before draining – it’s magical for adjusting soup thickness. Too thick? Stir in a splash. Too thin? Let it simmer a bit longer.

Take your ricotta out of the fridge 20 minutes before serving – room temp cheese melts into dreamy swirls instead of cold lumps. And that fresh parsley? Add most while cooking, but save the brightest green bits for garnish at the end. It makes all the difference!

Oh! One more thing – undercook the pasta by 1 minute if you’re planning leftovers. It’ll finish cooking when reheated and won’t turn mushy.

Storage and Reheating Instructions

Let’s talk leftovers – because this lasagna soup with bow tie pasta tastes even better the next day! Store cooled soup in an airtight container in the fridge for up to 3 days. The pasta will soak up some broth, so when reheating on the stovetop, add a splash of water or broth while warming gently over medium-low heat.

For the freezer, I portion it out before adding the cheeses (they don’t freeze well). It’ll keep beautifully for 2-3 months. Thaw overnight in the fridge, then reheat in the microwave at 50% power, stirring occasionally. Always add fresh cheese and parsley after reheating – it makes all the difference!

Nutritional Information for Lasagna Soup with Bow Tie Pasta

Here’s the scoop on what’s in each comforting bowl! Keep in mind these are estimates – actual values change based on your specific ingredients (especially cheese and pasta brands). Per generous serving: about 320 calories, packed with 20g protein from the beef and cheese. You’re looking at roughly 32g carbs (mostly from those delightful bow ties) and 4g fiber thanks to the tomatoes. Not too shabby for something this delicious!

Frequently Asked Questions

Can I freeze lasagna soup with bow tie pasta?
Absolutely! Just freeze the soup base without the cheeses and pasta. When ready to eat, thaw overnight in the fridge, then reheat and add freshly cooked bow ties and your cheeses. The pasta would turn mushy if frozen, and dairy separates weirdly – learned that the hard way!

What’s the best substitute for ricotta cheese?
If you’re out of ricotta, no panic! Small-curd cottage cheese (blended smooth) works in a pinch. Mascarpone makes it extra luxurious, or for a lighter option, try Greek yogurt. Just stir it in right before serving so it doesn’t curdle from the heat.

How can I thicken my lasagna soup?
If your soup’s too thin, let it simmer uncovered for 5-10 more minutes – the broth will reduce naturally. You can also mash some of the bow ties against the pot to release starch, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in. My secret? Keep that pasta water I mentioned earlier – it’s gold for adjusting consistency!

Can I use different pasta shapes?
Of course! While I adore how bow ties catch the broth, any short pasta works. Rotini, shells, or even broken lasagna noodles (how meta!) are great. Just adjust cooking time based on the package directions. The rufflier the pasta, the more delicious broth it’ll hold!

Share Your Lasagna Soup with Bow Tie Pasta

I’d love to see your lasagna soup creations! Snap a photo and tag me on Instagram or drop a comment below. Did you add your own twist? Let me know how it turned out – and don’t forget to rate the recipe! Your feedback makes my day and helps other soup lovers find this gem too.

30-Minute Lasagna Soup with Bow Tie Pasta Recipe

Print Recipe

A comforting and flavorful lasagna soup with bow tie pasta, combining the rich taste of traditional lasagna in an easy-to-make soup form.

• Author: Dija
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups bow tie pasta
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

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Instructions

1. Brown the ground beef in a large pot over medium heat.
2. Add onion and garlic, cook until softened.
3. Stir in crushed tomatoes, beef broth, basil, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add bow tie pasta and cook until al dente.
6. Serve hot, topped with ricotta, mozzarella, and parsley.

Notes

• Substitute ground turkey for a lighter option.
• Add spinach or mushrooms for extra veggies.
• Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 8g
• Sodium: 850mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 45mg