EASY, hearty, comfort food that's full of flavor!! A FAST and tasty soup the whole family will LOVE! It will keep your warm on chilly winter nights!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: Italian
Keyword: bow tie soup, ground beef soup, soup made with ground beef, soup with ground beef, soup with ground beef and pasta
Servings: 7
Calories: 344kcal
Author: Averie Sunshine
Ingredients
1poundlean ground beefI used 90% lean
3 to 5clovesfinely minced or pressed garlic
64ouncesbeef brothI used 50% reduced sodium
two 15-ounce cans petite diced tomatoesdo not drain; I used no-salt added
1teaspoondried oregano
1+ teaspoons kosher saltas needed to taste
1teaspoonfreshly ground black pepper
pinchcayenne pepperoptional and to taste
12ouncesuncooked bowtie pasta
3 to 4cupsfresh spinachleaves torn in half if they are large (about 4 to 6 ounces)
1tablespoonfresh basilfinely minced
2tablespoonslemon juiceoptional but recommend
freshly grated Parmesan cheeseoptional for garnishing as desired
Instructions
To a large Dutch oven or stockpot, add the beef, and cook over medium-high heat for about 5 minutes, or until done. Stir and crumble the beef as it cooks. I did not drain the beef but you can if desired; the fat keeps the pasta from sticking and adds flavor to the broth.
Add the garlic, stir to combine, and cook for about 1 minute or until fragrant.
Add the broth, tomatoes, oregano, 1 teaspoon salt, pepper, optional cayenne (doesn't make the soup spicy but adds flavor), pasta, bring to a boil, and once boiling, cook uncovered for about 10 minutes or until the pasta is al dente.
Turn the heat off, add the spinach, basil, and stir until wilted.
Optionally add the lemon juice (it really brightens up the flavor of the soup and I recommend it), stir to combine, and taste the soup. If necessary, add more salt. Because I use lower/no salt-added products, I added a total of about 3 teaspoons salt but this will vary based on preference and products used; pasta is also bland and benefits from adequate salt.
Ladle into bowls and optionally garnish with Parmesan before serving.
Notes
Soup will keep airtight in the fridge for 5 days and in the freezer for up to 4 months.