Ingredients
Scale
- 1–2 tablespoons Olive Oil
- 1 pound Ground Beef
- 4 cups Chicken Broth
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt
- Black Pepper, to taste
- 1 (15-ounce) can Diced Tomatoes, with juice
- 1 (15-ounce) can Tomato Sauce
- ⅓ cup Tomato Paste
- 8 ounces Bowtie Pasta, uncooked
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded
- ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated
- ¼ cup Fresh Parsley, chopped
Instructions
- In a large soup pot over medium-high heat, warm olive oil. Add ground beef, diced onion, and minced garlic; sauté until the beef is browned.
- Stir in diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper; mix well.
- Add uncooked bowtie pasta directly into the pot; bring to a rolling boil.
- Reduce heat to medium; let simmer for 10 to 15 minutes with a loose cover while stirring occasionally.
- Adjust thickness by adding water or additional broth as needed.
- Serve hot with ricotta, mozzarella, and Parmesan cheeses stirred in or added to individual bowls.
- Garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg