Bowtie Pasta Soup (Farfalle Soup)
Bowtie Pasta Soup (Farfalle Soup)
Ingredients
1–2 tablespoons olive oil (or your preferred cooking oil)
1 pound ground beef
1 large onion, finely diced
4 garlic cloves, minced
1 can (15 oz) diced tomatoes, with juices
1 can (15 oz) tomato sauce or tomato puree
⅓ cup tomato paste (about half of a 6-ounce can)
4 cups chicken broth
1–2 cups water, as needed to adjust consistency
1 tablespoon Italian seasoning
1 teaspoon sea salt (or more, to taste)
Freshly ground black pepper, to taste
8 ounces uncooked bowtie pasta (farfalle)
Suggested Toppings (optional):
½ cup ricotta cheese
½ cup shredded mozzarella (about 2 ounces)
¼ cup Parmesan cheese (shaved, shredded, or freshly grated)
¼ cup fresh parsley, chopped
Instructions:
Heat the Pot
Place a 4.5-quart soup pot over medium-high heat.
Add the olive oil and warm until shimmering.
Cook the Beef and Aromatics
Add the ground beef, diced onion, and minced garlic to the pot.
Sauté until the beef is fully browned, stirring occasionally.
Drain any excess fat if necessary.
Build the Base
Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked bowtie pasta.
Bring to a Boil
Increase the heat to high and bring the mixture to a rolling boil.
Simmer Until Pasta is Tender
Lower the heat to medium and let the soup simmer for 10–15 minutes, stirring frequently, until the pasta is cooked to your preferred doneness.
If needed, add small amounts of water or extra broth to reach your desired consistency.
Add Cheese and Garnish
For serving, either stir in the ricotta, mozzarella, and Parmesan once the soup has cooled slightly, or serve the cheeses on the side so each bowl can be topped individually.
Garnish with fresh parsley before serving.
Storage and Reheating
Cool the soup completely before storing in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months (longer if vacuum-sealed).
When reheating, add more water or broth as the pasta will absorb much of the liquid during storage.