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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta is a hearty Italian-American tomato broth meal with Italian sausage and farfalle cooked al dente. Finish with a ricotta-mozzarella-parmesan dollop and fresh basil for 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion
  • 4 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
  • 10 oz farfalle (bow tie) pasta
  • salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the soup
  1. Brown Italian sausage in a large pot over medium-high heat, then drain fat to remove excess grease.
  2. Sauté diced onion for 3 minutes, then add minced garlic and tomato paste and cook 2 minutes.
  3. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring to a boil.
Cook pasta and finish
  1. Add bow tie pasta and cook 8-10 minutes until al dente.
  2. Season with salt and pepper to taste.
  3. Mix ricotta, shredded mozzarella, parmesan, and chopped fresh basil into a cheese dollop.
  4. Serve the soup in bowls with a generous spoonful of the cheese dollop; if the soup thickens too much, add extra broth since bow tie pasta absorbs more liquid than lasagna noodles.

Notes

Pro tip: keep the soup at a steady simmer after it boils so the farfalle cooks al dente without getting mushy. Refrigerate leftovers in a covered container for up to 3 days; reheat gently with a splash of broth to loosen the texture. Freezing is not recommended because pasta can soften after thawing. For a lighter option, use turkey sausage and part-skim mozzarella in the cheese dollop.