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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta brings lasagna-style flavors to a stovetop soup—Italian sausage, crushed tomatoes, and farfalle cook until tender yet al dente. Finish with a warm ricotta-mozzarella dollop so each bowl gets creamy, stretchy cheese and fresh basil notes.
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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
  

Lasagna 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 0.25 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown Italian sausage in a large pot over medium-high heat until cooked through; drain excess fat.
Sauté aromatics
  1. Sauté onion for 3 minutes, then add garlic and tomato paste and cook for 2 minutes.
Build the soup base
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes and bring to a boil.
Cook the bow tie pasta
  1. Add farfalle (bow tie) pasta and cook 8-10 minutes, until pasta is al dente.
Season and finish
  1. Season with salt and pepper to taste.
Make cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil into a cheese dollop, then serve a generous spoonful in each bowl.
Adjust thickness
  1. If the soup thickens too much (bow tie pasta absorbs more liquid than lasagna noodles), stir in extra broth to loosen to your preferred consistency.

Notes

Pro tip: If you’re aiming for a thicker lasagna-soup texture, add the extra broth gradually—bow tie pasta absorbs liquid as it sits. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove with a splash of broth to loosen. Freezing: yes, freeze portions up to 2 months, then thaw and reheat with extra broth since pasta will soften further. For a lighter option, use mild turkey sausage instead of Italian sausage and swap part-skim mozzarella in the dollop.