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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta brings classic Italian flavors to a quick stovetop pot. Cook farfalle al dente in a rich tomato-meat broth and finish with creamy ricotta-mozzarella dollops and fresh basil.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Onion
  • 1 onion, diced
Garlic
  • 4 cloves garlic, minced
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth
  • 4 cup chicken broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Red pepper flakes
  • 0.5 tsp red pepper flakes
Bow tie pasta
  • 10 oz farfalle (bow tie) pasta
Ricotta-mozzarella dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil
Salt and pepper
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat until browned, then drain the fat.
Build the tomato base
  1. Sauté the diced onion for 3 minutes, stirring, until softened.
  2. Add the minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
  3. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring the mixture to a boil.
Cook the pasta and season
  1. Add the farfalle and cook for 8 to 10 minutes until the pasta is al dente.
  2. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan until well combined.
  2. Serve the soup in bowls and top each bowl with a generous spoonful of the cheese dollop; garnish with fresh basil.
  3. If the soup thickens too much while the pasta cooks, add extra chicken broth and simmer briefly to loosen the texture.

Notes

Pro tip: because bow tie pasta absorbs more liquid than lasagna noodles, keep extra broth on hand so you can loosen the soup right before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze only the soup base without pasta if possible (up to 2 months). For a lighter option, use turkey sausage and part-skim mozzarella while keeping the same cheese dollop method.