Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large pot over medium-high heat until cooked through and browned, then drain excess fat. You should see no pink in the meat.
Build the tomato base
- Sauté the diced onion for 3 minutes, stirring until softened and slightly translucent. Reduce sticking by scraping browned bits from the pot.
- Add the minced garlic and tomato paste, then cook for 2 minutes. The mixture should look darker and smell fragrant.
Simmer and cook pasta
- Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring the soup to a boil. Keep stirring until the seasonings are evenly distributed.
- Add the bow tie pasta and cook for 8-10 minutes until al dente. Look for tender pasta with a firm center.
- Season with salt and pepper to taste. Taste once near the end so you can adjust without over-salting.
Make the cheese dollop and serve
- Mix ricotta, shredded mozzarella, and parmesan together with fresh basil. Stir until well combined into a thick, scoopable dollop.
- Ladle the lasagna soup into bowls and top each serving with a generous spoonful of the cheese dollop. The cheese should sit on top and soften slightly from the hot soup.
Texture tip
- If the soup thickens too much after the pasta cooks, add extra chicken broth. Add a splash at a time and stir until the consistency is ladleable.
Notes
Pro tip: for best texture, keep the soup at a steady boil when adding the farfalle so it cooks evenly and stays al dente. Store leftovers in the refrigerator up to 3 days; reheat on the stove with a splash of broth if needed. Freezing is not recommended because pasta can soften too much. For a lower-fat option, use chicken sausage or reduced-fat ricotta and mozzarella while keeping the same seasoning.