This lasagna-inspired soup has been my go-to comfort dish whenever the weather turns cool or when I want something hearty without the fuss of assembling a layered casserole. I first adapted it one weeknight when I had leftover ricotta and a craving for lasagna but not the time to bake. The result—rich tomato broth, tender bow tie pasta, and pockets of creamy ricotta—was such an immediate hit that it replaced regular lasagna on our rotation. The texture balances meaty savory bites with soft pasta and a silky cheese finish that warms you from the inside out. I love how this version brings the essential flavors of lasagna into a single pot. The fire-roasted tomatoes add a subtle smokiness that complements the browned beef, while the Italian herbs give aromatic lift. Using bow tie pasta (farfalle) provides a fun, toothsome bite that holds sauce and ricotta beautifully. It’s also fast: active prep and cooking together take about 40 minutes, making it perfect for busy weeknights or casual gatherings where everyone wants something comforting and familiar.

Ingredients

• 1 lb lean ground beef: Choose 85% lean or leaner for a balance of flavor and lower fat. I often buy a trusted local brand or a supermarket 85/15 ground beef; browning it well develops the meaty base that carries the soup.
• 8 oz bow tie (farfalle) pasta: Use dry bow tie pasta; 8 ounces equals a standard half-pound package. Bow ties trap sauce in their pleats, giving each bite texture and sauce coverage.
• 1 medium onion, chopped: Yellow or sweet onion works well; dice into small even pieces so they soften quickly and integrate into the broth.
• 3 cloves garlic, minced: Fresh garlic provides bright aromatics—avoid powdered garlic here for the best flavor.
• 28 oz canned fire-roasted diced tomatoes: The fire-roasted variety adds a gentle smokiness and depth; drain some juice if you prefer a thicker broth.
• 4 cups low-sodium chicken broth: Low-sodium lets you control seasoning. If you only have regular broth, reduce added salt and taste as you go.
• 1 cup ricotta cheese: Whole-milk ricotta yields the creamiest finish; use part-skim for a lighter result. Stirring it in off heat preserves a lusciously smooth texture.
• 1 cup shredded mozzarella cheese: Freshly shredded melts better than pre-shredded (which often contains anti-caking agents). Reserve for sprinkling on top.
• 2 tsp dried Italian herbs: A blend of oregano, basil, and thyme works—use a quality jarred mix or make your own for a fresher aroma.
• Salt and black pepper: Add to taste; start conservatively if using full-sodium broth.
• 1 tbsp olive oil (optional): For sautéing the onion if your beef is very lean and the pan looks dry.
• Fresh basil (optional): Chiffonade for garnish and brightness when serving.

Instructions

Brown the meat: Place a large heavy pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and edges start to brown, about 6–8 minutes. Browning creates Maillard reaction flavors that deepen the broth. If the beef releases excessive fat, carefully drain most of it, leaving a tablespoon or so to carry flavor. Sauté aromatics: Return the pot to medium heat and add the chopped onion (and 1 tablespoon olive oil if needed). Sauté until translucent and soft, about 5 minutes, then add the minced garlic and cook 30–60 seconds until fragrant—avoid burning the garlic, which turns bitter. Add tomatoes and herbs: Stir in the full 28-ounce can of fire-roasted diced tomatoes, including juices, then sprinkle in 2 teaspoons dried Italian herbs. Use the back of your spoon to break up any large tomato pieces. Let the mixture simmer gently to marry the flavors for 3–5 minutes. Build the broth: Pour in 4 cups low-sodium chicken broth and bring to a gentle simmer. Taste and adjust seasoning with salt and black pepper. Simmer uncovered for 10 minutes to let the flavors concentrate slightly and to heat through. Cook the pasta: Add 8 ounces of dry bow tie pasta directly into the simmering soup and cook according to package directions, typically 10–12 minutes, stirring occasionally to prevent sticking. Check pasta a minute or two before the package time to ensure it reaches al dente—overcooked pasta will become mushy in the broth. Finish with ricotta and cheese: Remove the pot from heat once the pasta is cooked. Spoon in 1 cup ricotta and gently fold until creamy and evenly distributed; this should be done off the heat to avoid breaking the ricotta texture. Serve bowls topped with 1 cup shredded mozzarella and a sprinkle of fresh basil if using; the residual heat will soften the mozzarella without making it stringy.

Storage Tips

Store leftovers in shallow airtight containers to cool quickly and preserve quality. Refrigerate for up to 3 days. When you plan to freeze, omit the pasta; transfer the cooled tomato-and-beef base to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove and add freshly cooked bow tie pasta just before serving to restore the ideal texture. When reheating from refrigerated state, warm gently over medium-low heat and add 1 to 2 tablespoons of water or broth per serving if the soup seems thick or if the cheese has tightened.

Ingredient Substitutions

If you need to swap ingredients, try turkey or ground chicken for a lighter protein—brown as you would the beef but expect a slightly milder flavor. For a vegetarian option, replace meat with a mix of mushrooms and lentils to create a meaty texture and boost fiber. Use gluten-free pasta to accommodate gluten sensitivities; cook the pasta separately and add just before serving to avoid over-softening. For dairy-free versions, stir in a dollop of unsweetened coconut yogurt or a cashew cream in place of ricotta and use a dairy-free shredded cheese alternative.

Serving Suggestions

Serve the soup with crusty bread or garlic toast to sop up the tomato broth. A simple green salad with lemon vinaigrette provides a bright counterpoint to the rich bowl. For a heartier meal, pair with roasted vegetables such as zucchini or bell peppers. Garnish each bowl with fresh basil or a light drizzle of extra-virgin olive oil and a sprinkle of freshly ground black pepper. For entertaining, offer grated Parmesan and red pepper flakes so guests can customize their bowls.

Cultural Background

This approach borrows from Italian-American comfort cooking, translating layered lasagna flavors into a single pot. The idea of transforming classic pasta-bakes into soups is part of a larger trend that values speed and practicality while preserving familiar flavors. Bow tie pasta, or farfalle, originated in northern Italy and became popular for its playful shape and ability to catch sauce. Fire-roasted tomatoes are a modern pantry staple that offer a hint of smoke reminiscent of wood-fired ovens without the extra work.

Seasonal Adaptations

In summer, swap canned tomatoes for an easy fresh tomato concassé and add a handful of chopped fresh basil at the end for brightness. In winter, stir in a cup of chopped kale or spinach with the broth for added nutrition and color; these greens will wilt quickly during the simmer. Around the holidays, add a pinch of smoked paprika or a splash of dry red wine to the broth for extra depth and a special occasion feel.

Meal Prep Tips

Prepare the meat and tomato base on a Sunday and refrigerate; when it’s time to eat, heat the base and cook the pasta fresh for the best texture. Portion into individual microwave-safe containers without pasta for grab-and-go lunches; when reheating, add freshly cooked pasta or a slice of crusty bread. If you’re batch-cooking, freeze half the base and label with date and contents so you can easily reheat a single-family-size portion on busy nights.

Make this lasagna-inspired bowl your own—swap proteins, try different cheeses, or add greens. It’s forgiving, fast, and filled with the cozy flavors that make dinner a favorite. Share it with friends or tuck it into your weekly lineup for an easy, satisfying meal that always invites seconds.