Hearty Beef & Bowtie Pasta Soup
Hearty Beef & Bowtie Pasta Soup
This hearty beef and bowtie pasta soup is the kind of one-pot dinner that feels like a full meal in a bowl. Seasoned ground beef, tender farfalle, and a rich tomato broth come together with just enough herbs to make the whole kitchen smell wonderful.
It has the comfort of a classic pasta night and the ease of a weeknight soup. The bowties hold the sauce beautifully, the beef makes it satisfying, and the tomatoes give the broth a deep, savory flavor without needing hours on the stove.
From start to finish, this soup is ready in about 40 minutes. It is family-friendly, reheats well, and is exactly the kind of recipe you will want on repeat when the weather turns cooler — or any night you need something hearty and reliable.
Why This Recipe Works
Browning the beef first builds the flavor base of the soup. A mix of crushed tomatoes and broth creates a sauce that is rich enough to coat the pasta but still light enough to eat with a spoon. Cooking the bowties directly in the pot lets them absorb the tomato-beef flavor instead of tasting like plain pasta added at the end.
Fresh parsley at the finish keeps the soup bright, and a little Italian seasoning ties everything together. The result is a complete, comforting dinner that needs only one pot and very little effort.
Hearty Beef & Bowtie Pasta Soup
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium beef broth
- 2 cups bowtie pasta (farfalle)
- 1 tablespoon tomato paste
- Kosher salt to taste
- Fresh parsley, chopped, for serving
- Optional: grated Parmesan, for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6–7 minutes. Drain excess fat if needed.
- Add the onion and cook for 4–5 minutes, until softened. Stir in the garlic, Italian seasoning, smoked paprika, and black pepper. Cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, diced tomatoes, and beef broth. Bring to a gentle boil.
- Add the bowtie pasta, reduce the heat to a simmer, and cook uncovered for 12–14 minutes, stirring occasionally, until the pasta is tender.
- Taste and season with salt as needed. If the soup becomes too thick, add a splash of broth.
- Ladle into bowls and finish with chopped parsley and Parmesan, if using. Serve hot.
Notes
- The pasta will continue to absorb broth as the soup sits. Add extra broth when reheating.
- Ground turkey or Italian sausage can be used in place of beef.
- For extra vegetables, stir in chopped spinach or zucchini during the last few minutes of cooking.
- Leftovers keep in the refrigerator for up to 4 days. Freeze without the pasta for best texture, then add freshly cooked bowties when reheating.
Make It Your Own
Add a pinch of red pepper flakes for gentle heat, or stir in a handful of shredded mozzarella just before serving. A splash of balsamic vinegar at the end deepens the tomato flavor. Serve with garlic bread or a simple green salad for a complete dinner.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Rotini, penne, or small shells all work well. Adjust the cooking time according to the package directions and keep an extra splash of broth nearby.
Can I make this soup ahead of time?
Yes. For the best texture, cook the soup without the pasta, then add the bowties when reheating so they do not become too soft.
How do I keep the pasta from getting mushy?
Cook the pasta just until al dente and serve soon after. If you expect leftovers, undercook the pasta slightly or store it separately from the broth.
This hearty beef and bowtie pasta soup is the recipe I turn to when I want something filling, familiar, and easy enough for a busy night. It is simple, deeply savory, and always disappears quickly. I hope it becomes a favorite at your table too.
