Go Back

Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta is a quick Italian-American one-pot dinner with al dente farfalle, crushed tomatoes, and Italian sausage. Finish each bowl with a ricotta-mozzarella dollop and basil for that classic lasagna flavor in soup form.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Main soup
  • 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
  • 0.25 salt to taste
  • 0.25 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 and sauté
  1. Brown the Italian sausage in a large pot over medium-high heat until cooked through, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the minced garlic and tomato paste and cook for 2 minutes.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes to the pot and bring to a boil.
Cook the pasta
  1. Stir in the farfalle (bow tie) pasta and cook for 8-10 minutes until al dente, with a steady simmer.
  2. Season the soup with salt and pepper, tasting and adjusting as needed.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan until combined and spoonable for topping.
  2. Ladle the soup into bowls, add a generous spoonful of the cheese dollop, and top with fresh basil.
  3. If the soup thickens after cooking (bow tie pasta absorbs more liquid than lasagna noodles), add extra broth and heat briefly until loosened.

Notes

Pro tip: cook the farfalle just until al dente so it doesn’t turn soft as it sits; if it thickens, loosen with extra chicken broth right before serving. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of broth. Freezing: not recommended because pasta can become overly soft. For a lighter option, use turkey sausage and part-skim mozzarella while keeping the same dollop method.