This lasagna soup with bow tie pasta is my go-to when I want that familiar, layered lasagna flavor without the assembly and baking time. I first put this together on a hectic weeknight when I had lasagna cravings but only an hour and a tired oven to spare. The result was comforting, tomato-forward, and surprisingly nostalgic—the kind of dinner that brings everyone to the table and makes the whole house smell like Sunday evening.

The texture is a delightful contrast: tender bow ties that hold their shape, chunky fire-roasted tomatoes for brightness and smokiness, and ribbons of creamy ricotta folded in at the end so every spoonful has silkiness next to meaty, savory bites. My family presses for seconds, and I love how effortless it is to finish with a blanket of melted mozzarella. It’s the perfect compromise between homey and quick, and it’s become a staple for nights when convenience must meet real flavor.

Ingredients

• 1 lb lean ground beef: I use 90/10 for flavor with less fat—browning it well builds the savory base. If you prefer ground turkey, select dark meat for more depth.
• 8 oz bow tie (farfalle) pasta: Bow ties hold sauce pockets well and offer a pleasing bite; cook to al dente to prevent mush when simmered in broth.
• 1 medium onion, chopped: Yellow onion is ideal for sweetness and body; dice evenly so it softens uniformly in about 5 minutes of sautéing.
• 3 cloves garlic, minced: Fresh garlic gives brightness—mince finely and add after the onion softens to avoid burning and bitterness.
• 28 oz can fire-roasted diced tomatoes: The roast adds a subtle smokiness and texture; use with juices for more tomato intensity and to avoid extra liquid adjustments.
• 4 cups low-sodium chicken broth: Low-sodium lets you control salt at the end; vegetable broth works well for a lighter flavor profile.
• 1 cup ricotta cheese: Whole-milk ricotta creates a creamy finish when folded in; if you prefer, drain a bit for a thicker texture.
• 1 cup shredded mozzarella cheese: Use part-skim or whole-milk based on richness desired; reserve and sprinkle over hot bowls to melt beautifully.
• 2 tsp dried Italian herbs: A blend of oregano, basil and thyme keeps the seasoning simple and classic—use fresh if available, using 3 times the amount.

Instructions

Brown the meat: Heat a large, heavy-bottomed pot over medium heat. Add the 1 lb of lean ground beef and break it up with a wooden spoon. Cook until no pink remains and edges begin to caramelize, about 6–8 minutes. Drain any excess fat, return the pot to medium heat, and leave the browned bits that cling to the pan—they’re flavor gold. Sauté aromatics: In the same pot, add the chopped medium onion and sauté in the residual juices for about 5 minutes until translucent and soft, stirring occasionally. Add the minced garlic and cook for 30–45 seconds until fragrant—avoid browning the garlic to keep it sweet rather than bitter. Add tomatoes and herbs: Pour in the full 28 oz can of fire-roasted diced tomatoes with their juices. Stir in the 2 teaspoons of dried Italian herbs and scrape the bottom of the pot to release any browned bits. Let this meld on a gentle simmer for 2–3 minutes to combine flavors. Simmer with broth: Pour in 4 cups of low-sodium chicken broth and bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer and cook for about 10 minutes so the flavors marry and the tomatoes soften further—this also allows the liquid to concentrate slightly. Cook the pasta: Add the 8 oz bow tie pasta directly to the simmering pot. Follow package instructions for cooking time but aim for the lower end so the pasta remains al dente—usually 8–10 minutes. Stir occasionally to prevent sticking and check for doneness by tasting a piece; it should be tender but with a slight bite. Finish with cheeses: Once the pasta is cooked, remove the pot from heat. Spoon in 1 cup of ricotta cheese and fold gently until the broth becomes creamy—this should take 1–2 minutes. Ladle into bowls and sprinkle 1 cup of shredded mozzarella on top so it melts from the residual heat. Serve hot, and adjust salt and pepper to taste.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you anticipate leftovers, reserve some plain cooked pasta separately and refrigerate the soup base on its own—this prevents the pasta from becoming overly soft. To reheat, warm gently on the stovetop over medium-low, adding a splash of broth or water if the mixture has thickened, then stir in reserved pasta just until heated through. For freezing, freeze only the cooled tomato-and-beef broth (no pasta or cheeses) in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

Try ground Italian sausage for a spicier, more herb-forward profile—brown and drain the same way. Swap chicken broth for vegetable broth to make the base meat-leaner while keeping depth. If you prefer a gluten-free option, use a gluten-free small pasta shape and shorten the simmer slightly to avoid disintegration. For a lighter cheese finish, use part-skim ricotta and low-moisture mozzarella or scatter a little grated Parmesan for a sharper umami kick.

Serving Suggestions

Serve bowls with a drizzle of extra-virgin olive oil and a sprinkle of torn fresh basil or chopped parsley for color and freshness. Offer crusty bread or garlic toast on the side to sop up the broth, and pair with a simple green salad dressed with lemon vinaigrette to cut through richness. For a family-style meal, set out small bowls of chili flakes, grated Parmesan and extra ricotta so guests can customize.

Cultural Background

This bowl borrows its inspiration from Italian layered casseroles, translating classic lasagna elements—tomato, seasoned meat, and creamy ricotta—into a soup form that’s popular in American home cooking. Variations of deconstructed lasagna appear across Italian-American communities as a practical adaptation, especially when ovens are full or when cooks want faster meals without sacrificing familiar flavors.

Seasonal Adaptations

In summer, swap canned tomatoes for 3 cups of peeled, diced fresh tomatoes and add a handful of chopped fresh basil at the end. In winter, boost heartiness with chopped winter greens—stir in a couple of handfuls of baby spinach or finely chopped kale during the last minute of cooking so the leaves just wilt. For a holiday twist, use Italian sausage with fennel for a celebratory spice note.

Meal Prep Tips

Make the tomato-and-beef base up to 3 days ahead and keep refrigerated. When ready to eat, bring the base to a simmer and add freshly cooked bow ties, then finish with ricotta and mozzarella. Portion into microwave-safe containers for grab-and-go lunches, packing cheese separately to add after reheating for best texture. Use shallow containers to cool quickly and avoid bacterial growth.

This recipe is all about translating the comforting familiarity of lasagna into a quick, adaptable meal that fits modern weeknights. Give it a try, change a topping or two to make it yours, and enjoy the warm, cheesy satisfaction that makes everyone ask for seconds.