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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta is an Italian-American comfort soup with tender farfalle simmered in a rich tomato-chicken broth. Italian sausage, crushed tomatoes, and a creamy ricotta-mozzarella dollop create the lasagna-inspired flavor without layering noodles.
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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
  • 1 lb Italian sausage
Aromatics and tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
Broth and seasonings
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 1 Salt and pepper to taste
Pasta
  • 10 oz farfalle (bow tie) pasta
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Heat a large pot over medium-high heat. Brown the Italian sausage in the pot until cooked through, then drain excess fat.
  2. Add the diced onion to the pot and sauté for 3 minutes, stirring until softened and glossy. Add the minced garlic and tomato paste and cook for 2 minutes, until fragrant and slightly darkened at the edges.
  3. Pour in the crushed tomatoes, diced tomatoes, and chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes. Bring the mixture to a boil.
  4. Add the farfalle (bow tie) pasta and cook for 8-10 minutes, stirring occasionally, until al dente. Reduce the heat as needed to keep a steady simmer.
  5. Season the soup with salt and pepper to taste. Continue simmering briefly until the flavors meld.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together until evenly combined. Stir in fresh basil for a bright, herb-forward topping.
  2. Ladle the lasagna soup into bowls. Serve with a generous spoonful of the cheese dollop on top and finish with additional fresh basil if desired.
  3. If the soup thickens, remember bow tie pasta absorbs more liquid than lasagna noodles. Add extra broth in small splashes and stir until the consistency loosens to your preference.

Notes

Pro tip: Keep a closer eye on doneness after 8 minutes—the pasta will continue to firm as the soup sits. Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove with a splash of broth. Freezing is not ideal because pasta can soften further and become mushy after thawing. For a lighter option, use turkey sausage and part-skim cheese while keeping the ricotta-mozzarella dollop for that lasagna-like finish.