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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta is a hearty Italian-American bowl featuring browned sausage, crushed tomatoes, and tender farfalle simmered until al dente. Finish each serving with a ricotta-mozzarella-parmesan dollop and fresh basil for that classic lasagna flavor in soup form.
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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
Onion and garlic
  • 1 onion diced
  • 4 garlic minced
Tomatoes and tomato paste
  • 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
Pasta
  • 10 oz farfalle (bow tie) pasta
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil for garnish
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat until no longer pink, then drain off excess fat.
Sauté aromatics
  1. Sauté onion for 3 minutes until softened, then add garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Build the soup base
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes; bring to a boil.
Cook the bow tie pasta
  1. Add farfalle (bow tie) pasta and cook 8-10 minutes until al dente, stirring occasionally so it doesn’t stick.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Mix ricotta, shredded mozzarella, and parmesan into a thick cheese dollop.
  3. Serve soup in bowls and add a generous spoonful of the cheese dollop, then top with fresh basil.
Adjust thickness
  1. If the soup thickens too much (bow tie pasta absorbs more liquid than lasagna noodles), stir in extra chicken broth.

Notes

Pro tip: keep the soup at a steady boil before adding pasta so it cooks evenly; if it gets thick, loosen with a splash of extra chicken broth right before serving. Refrigerate leftovers in an airtight container up to 3 days; freeze soup without the cheese dollop for up to 2 months, then reheat and stir in fresh cheese topping after warming. For a lighter option, use turkey sausage and part-skim mozzarella while keeping the same ricotta + parmesan dollop ratio.