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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta brings classic Italian flavors into a quick one-pot tomato broth, with farfalle cooked al dente and hearty sausage. Finished with a ricotta-mozzarella-parmesan cheese dollop and fresh basil for a creamy, comforting bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Vegetables and aromatics
  • 1 onion, diced
  • 4 cloves garlic, minced
Tomato base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
Broth and seasonings
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.1 Salt and pepper to taste
Pasta
  • 10 oz farfalle (bow tie) pasta
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat, then drain the fat.
  2. Leave the browned sausage in the pot so it can pick up flavor from the sautéed aromatics.
Build the tomato base
  1. Sauté onion for 3 minutes until softened.
  2. Add garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer and cook the pasta
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring to a boil.
  2. Add bow tie pasta and cook 8-10 minutes until al dente.
  3. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil together until evenly combined.
  2. Serve soup in bowls and top each with a generous spoonful of the cheese dollop.
  3. If the soup thickens too much, stir in extra broth since bow tie pasta absorbs more liquid than lasagna noodles.

Notes

Pro tip: keep the soup at a steady simmer when cooking the pasta so it turns tender without absorbing all the broth too fast. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth to loosen. Freezing isn’t recommended because pasta can soften too much when thawed, but you can freeze the soup base (no pasta) up to 2 months. For a lighter option, use turkey sausage and part-skim cheese for a lower-fat dairy dollop.