Bow Tie Beef Soup Recipe

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“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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 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
  • 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


  1. 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.
  2. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
  3. 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

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tcavman15 User ID: 1537577 165736
Reviewed Sep. 25, 2014

"It was nice to find a soup recipe that called for fresh ingredients, instead of all canned ingredients. The flavor was good, but still seemed to be missing something, so we added a couple tablespoons of tomato paste and some salt and pepper to the pot. My husband added tobasco sauce to his own bowl. I think we could have gotten away with less meat (and we're meat eaters) and more broth. I also ended up using a quart of broth to make it "soupy"."

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