When you’re looking for something hearty and inviting for dinner, make a pot of this Beef and Bowtie Pasta Soup. This affordable soup cooks all in one pot and is loaded with vegetables, chunks of beef and bite-size pasta.
What I love most about this recipe is that all of the ingredients needed are already in my freezer and pantry. And it all comes together quickly in just one pot on the stovetop. Easy preparation and easy clean up is always a bonus.
We got 14 inches of snow recently during a winter storm and the last thing I wanted to do was travel to the grocery store. Whether you are snowed in or just don’t have time to run to the market, you can still make a hot, satisfying meal for the family.
Your freezer, refrigerator and pantry can hold the key to putting together a delicious pot of soup. I keep chunks of beef in the freezer for making a hearty soup or stew recipe. They are a versatile staple in my freezer and can be defrosted and added to a recipe in just minutes.
Frozen vegetables are another great item to keep in the freezer. You can eat them simply with butter and salt for a simple side dish, or add them to soups, casseroles and more. Try blending them to make a sauce for chicken or pasta. I use frozen peas more than any other frozen vegetable.
More Beefy Soups and Stews
- Beef Barley Soup
- Instant Pot Beef Stew
- Cincinnati Style Chili
- Pasta e Fagioli
- Slow-Cooker Beef and Brussels Sprouts Stew
Give one of these tasty beefy recipes a try next time you are looking to make a comforting bowl of soup.
Beef and Bowtie Pasta Soup Recipe
What’s needed?
Stew Beef– Pre-cut chunks of beef are packaged for use in stew, chili and soup recipes. You can also purchase an affordable chuck roast to use and cut it into small, half-inch cubes.
Frozen Vegetables– Use a 12-ounce bag of frozen peas, carrots, corn and green beans. This is another affordable freezer staple that can be used for many recipes. Adding fresh vegetables when they are in season is also a healthy choice.
Fresh Spinach– Leafy spinach adds a fresh component to the soup and gives it great color and flavor.
Beef Broth– Use one 32-ounce carton of beef broth for this recipe. I prefer to use the low-sodium variety so I can season the soup as needed.
Canned Tomatoes– Diced tomatoes are used with the beef broth to make the soup. It just wouldn’t be hearty and delicious soup without adding tomatoes to the broth.
Seasonings– Italian Seasoning and black pepper are used to make this soup savory and flavorful. Add a bay leaf while the soup is simmering, if desired.
Pasta– Bowtie pasta are added and cooked in the soup just before serving. I use the rainbow bowties to add color and texture to the soup. They hold up well to the broth and are easy to eat.
Parmesan Cheese– Garnish each bowl of soup with grated parmesan to add flavor and saltiness to the soup. Slices of crusty bread or crackers are also a nice pairing with the soup.
Variations to Beef and Bowtie Pasta Soup
Making a soup recipe should be a little bit like selecting the colors to make a painting. Use what you like and make something that you and your family will enjoy.
Ground Beef– Instead of chunks of stew beef, use ground beef in this recipe. You can even use different types of proteins, such as chicken, turkey and sausage.
Beans– Add cannellini beans or kidney beans for added flavor and a thicker soup. Chickpeas are also a great addition and, like beans, will add protein to the meal.
Vegetables– Fresh veggies always make a great addition to soups, whether you add cubed potatoes, leeks or kale. They will add color and nutrients to your soup. Cabbage is in season during colder winter months and also makes a tasty addition.
Pasta– Use ditalini, elbow macaroni, penne pasta, broken spaghetti, or whatever you have in the pantry instead of bowties. Just make sure to choose a pasta that is bite-size and can easily fit on your spoon.
How to make Beef and Bowtie Pasta Soup
Step-by-Step Instructions:
- In a 5-quart Dutch Oven, add one tablespoon of canola oil and sauté the onion and celery over medium heat for 5 minutes.
- Cut the beef into 1/2-inch pieces and add it to the pot. Cook until no longer pink, about 8 minutes. Add the Italian Seasoning, garlic and black pepper; cook for 2 minutes.
- Stir in the broth, diced tomatoes, and frozen vegetables. Simmer over medium heat for 10 minutes. Add the pasta and cook until tender, about 8 minutes. Stir in fresh spinach just before serving. Salt to taste.
- Ladle the soup into bowls and serve with grated Parmesan cheese and crusty bread. Recipe makes 6 servings.
Any remaining soup can be frozen in airtight containers or freezer bags for up to 3 months. This recipe makes a hearty, comforting bowl of soup. You’re going to want to add this savory one-pot recipe to your collection of weeknight meals.
What to serve with Beef and Bowtie Pasta Soup
- Pear and Blue Cheese Salad
- Dutch Oven Bread
- Broccoli Ramen Salad
- Mini Cornbread Muffins
- 7 Layer Salad
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Beef and Bowtie Pasta Soup
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 1 1/2 pounds beef chuck, cut into small 1/2 inch cubes
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon black pepper
- 32 ounces beef broth, low-sodium
- 15 ounces diced tomatoes
- 12 ounces frozen mixed vegetables, corn, green beans, peas and carrot
- 2 cups bowtie pasta
- 2 cups spinach leaves, stems removed
- Parmesan cheese, grated
Instructions
- In a 5-quart Dutch Oven, add one tablespoon of canola oil and sauté the onion and celery over medium heat for 5 minutes.
- Cut the beef into 1/2-inch pieces and add it to the pot. Cook until no longer pink, about 8 minutes. Add the Italian Seasoning, garlic and black pepper; cook for 2 minutes.
- Stir in the broth, diced tomatoes, and frozen vegetables. Simmer over medium heat for 10 minutes. Add the pasta and cook until tender, about 8 minutes. Stir in fresh spinach just before serving. Salt to taste.
- Ladle the soup into bowls and serve with grated Parmesan cheese and crusty bread. Recipe makes 6 servings.
Equipment
- 1 5-quart Dutch Oven
