Home > Recipes > Bow Tie Beef Soup

Bow Tie Beef Soup Recipe

“Usually I turn the page when I see a long list of ingredients, but this one didn’t seem so bad,” writes Lee Anne McBride of Austin, Texas. “After fixing it, I think it’s one of the best and easiest one-dish meals I’ve made.”

This recipe is:

Quick

[X]

Rate Bow Tie Beef Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Bow Tie Beef Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

Ingredients

2 cups sliced zucchini
1 can (14-1/2 ounces) beef broth
1 cup uncooked bow tie pasta
3/4 cup water
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon crushed red pepper flakes
1-1/2 pounds ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1 cup chopped onion
2 teaspoons minced garlic
4 plum tomatoes, cut into chunks
1/4 cup minced fresh basil
1/2 cup shredded Parmesan cheese

Directions

In a Dutch oven, combine the first seven ingredients. Bring to a boil. With a spoon, press pasta into broth mixture. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, stirring once.
Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add the beef mixture, tomatoes and basil to the broth mixture; heat through. Garnish with Parmesan cheese. Yield: 8 servings (about 2 quarts).

Originally published as Bow Tie Beef Soup in Simple & Delicious November/December 2007, p29