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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta made in one pot, with a bright tomato broth and Italian sausage. Farfalle cooks until al dente, then finished with a ricotta-mozzarella dollop and a shower of parmesan for a lasagna-inspired bite.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage
  • 1 onion diced
  • 4 garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 10 oz farfalle (bow tie) pasta
  • 1 salt to taste
  • 1 pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, then drain the fat.
  2. Continue browning until the sausage is fully cooked and no longer pink, keeping the pot ready for the next step.
Build the tomato base
  1. Sauté the onion for 3 minutes until softened, then add the garlic and tomato paste and cook for 2 minutes.
  2. Stir constantly for 2 minutes so the tomato paste darkens slightly without burning.
Simmer into soup
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring to a boil.
  2. Keep at a steady boil until the flavors are bubbling throughout, about 2-3 minutes.
Cook the pasta
  1. Add the farfalle (bow tie) pasta and cook for 8-10 minutes until al dente.
  2. Stir occasionally to prevent sticking while the pasta absorbs broth.
Season and serve
  1. Season with salt and pepper to taste.
  2. Mix the cheese dollop ingredients—ricotta, shredded mozzarella, and parmesan—then spoon a generous dollop into each bowl.
  3. Top each bowl with fresh basil, and serve hot.
  4. If the soup thickens too much while the pasta cooks, add extra broth to loosen it to a soup consistency.

Notes

Pro tip: farfalle absorbs more liquid than lasagna noodles, so keep extra chicken broth on hand and loosen the soup if it thickens as it sits. Store leftovers in an airtight container in the refrigerator up to 3-4 days; reheat gently on the stove with a splash of broth. Freezing: not ideal because the pasta can soften too much after thawing. Dietary swap: use turkey sausage instead of Italian sausage for a lighter option.