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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta combines Italian sausage, crushed tomatoes, and tender farfalle for a hearty, spoonable meal. Cook the pasta until al dente, then finish each bowl with a rich ricotta-mozzarella dollop.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage
  • 1 onion
  • 4 clove garlic
  • 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
Bow tie pasta
  • 10 oz farfalle (bow tie) pasta
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil
Seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat, stirring often, until cooked through, about 6 to 8 minutes, then drain excess fat. The meat should look evenly browned with no pink remaining.
Sauté aromatics
  1. Sauté diced onion for 3 minutes until softened, then add minced garlic and tomato paste and cook for 2 minutes. The mixture should smell fragrant and turn slightly darker.
Simmer tomato broth
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring the soup to a boil. Watch for rapid bubbling across the surface before moving on.
Cook the pasta
  1. Add bow tie pasta and cook 8 to 10 minutes until al dente. Stir occasionally and look for tender pasta with a firm center.
Season
  1. Season with salt and pepper to taste, then stir to combine. Taste and adjust until the broth reads balanced and savory.
Make the cheese dollop
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil until evenly combined into a thick, scoopable mixture. Stop mixing when the cheese is uniform in color and texture.
Serve
  1. Serve the soup hot and place a generous spoonful of the cheese dollop into each bowl. Let it sit 1 to 2 minutes so it softens slightly into the hot soup.
Consistency tip
  1. If the soup thickens too much, add extra broth a splash at a time and simmer 2 to 3 minutes. The soup should loosen to a ladleable, soupy consistency.

Notes

Pro tip: because farfalle absorbs more liquid than lasagna noodles, keep extra chicken broth on hand so the soup stays spoonable. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth to loosen. Freezing is not recommended since the pasta can turn soft after thawing. For a lighter option, use mild turkey sausage and low-fat cheese in the dollop.