As the bow ties bob in the tomato broth, their little folds catch bits of sausage and beef, so each spoonful tastes like a bite of lasagna instead of plain pasta soup. I like this version when I want that familiar tomato-and-cheese combination without layering noodles or turning on the oven. The soup comes together in a Dutch oven, and the cheese topping gets stirred up in one small bowl while it simmers.
The meat browns first, then the onion, garlic, and tomato paste go into the same pot before any broth is added. That order gives the base time to develop a savory, rounded taste, while the crushed tomatoes keep it unmistakably tomato-forward. Farfalle goes in near the end, so it cooks in the seasoned broth and is ready to serve right alongside the meat. A spoonful of the ricotta mixture softens into the hot soup, leaving creamy, cheesy bites in every bowl.
Kitchen Note
I keep the ricotta mixture in a small bowl and add a spoonful to each serving instead of stirring it into the pot. That way, the topping stays creamy and you get a little cheesy richness with each bite.
Save this lasagna soup with bow tie pasta for a cozy pot of tomato broth, browned meat, and creamy ricotta topping.
Why the Tomato Paste Goes In Before the Crushed Tomatoes
Tomato paste is concentrated, and a quick minute in the hot pot gives it a chance to cook before it gets diluted by broth and canned tomatoes. Stirring it with the garlic helps spread that concentrated tomato flavor through the meat and onion, rather than leaving little pockets of paste in the finished soup. It also gives the base a deeper, more savory taste than you get by adding every tomato ingredient at once.
That brief cook is useful because the soup only simmers for 10 minutes before the pasta goes in. There isn’t a long stretch of cooking later to mellow the paste, so give it that minute up front. Once the crushed tomatoes and beef broth are added, scrape and stir across the bottom of the pot as the soup comes to a boil. The tomato base should look evenly combined, with no streaks of paste clinging to the spoon.
What Each Ingredient Brings to This Bow Tie Lasagna Soup
- Ground beef and Italian sausage — The beef makes the soup hearty, while Italian sausage brings seasoning and a richer, more rounded meat flavor. The 85% lean beef works well here without being so lean that the browned meat tastes dry. If you don’t have sausage, use the same total amount of ground beef in its place; the soup will be less deeply seasoned.
- Tomato paste and crushed tomatoes — Paste gives the broth concentrated tomato depth, and crushed tomatoes provide body without leaving large tomato pieces. Store-brand cans work well. If you have whole peeled tomatoes instead, crush them by hand before adding; the broth will have a slightly chunkier texture.
- Beef broth and Italian seasoning — Low-sodium broth lets the soup develop its beefy, tomato flavor without becoming too salty. A standard grocery-store broth is fine; keep the low-sodium choice if you want the listed kosher salt to land as intended. Italian seasoning brings the familiar dried-herb flavor without needing separate herbs.
- Bow tie pasta — Farfalle’s folds and pinched centers make it a satisfying match for the ground meat and broth. Dried pasta is the right choice for simmering directly in the soup. Another short pasta can work, but check it for doneness early because different shapes cook at different rates.
- Ricotta, mozzarella, and Parmesan — Ricotta gives the topping its soft, creamy body; mozzarella adds a mild, stretchy richness, and Parmesan brings a salty, savory edge. Everyday shredded mozzarella is fine for this topping. If you need a substitute for ricotta, use cottage cheese blended until smooth; it will be a little tangier and less plush.
- Yellow onion and garlic — The onion adds sweetness as it softens, and minced garlic gives the tomato base a savory lift. Fresh garlic has the clearest flavor, but there’s no need to buy a specialty onion or garlic variety for this pot.
Building the Soup in the Same Pot as the Browned Meat
Brown the Beef and Sausage
Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef and Italian sausage. Break the meat into small pieces as it cooks so it browns evenly instead of staying in large clumps. Give it 6–8 minutes, until the meat is browned and reaches 160°F. If there are still pink patches, keep cooking and breaking up the meat before adding the onion.
Soften the Onion, Garlic, and Tomato Paste
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it softens. The pieces should look less crisp and begin to turn translucent around the edges, but they don’t need to brown. Stir in the minced garlic and tomato paste, then cook for 1 minute. Keep the garlic moving around the pot during that short cook so it doesn’t scorch.
Simmer the Tomato Broth
Add the crushed tomatoes, beef broth, Italian seasoning, kosher salt, black pepper, and bay leaf. Stir the ingredients together and bring the pot to a boil, then lower the heat and simmer uncovered for 10 minutes. The uncovered simmer lets the broth bubble gently while the tomato and meat flavors come together. Keep the heat low enough for a steady simmer rather than a hard boil.
Cook the Farfalle Until Al Dente
Stir in the bow tie pasta and simmer uncovered for 11–13 minutes, stirring often. Stirring matters here: pasta can settle against the bottom of the Dutch oven as it softens. Start checking near the beginning of that window and stop when the centers are tender but still have a little bite. Remove the bay leaf before ladling the soup.
Mix the Cheese Topping
Stir the ricotta, shredded mozzarella, and grated Parmesan together in a small bowl until evenly combined. The mixture should hold together in a soft spoonful, not look like a thin sauce. Ladle the hot soup into bowls and add a spoonful of the cheese mixture to each serving. The warmth of the broth softens the topping as you eat.
Two Easy Ways to Adapt the Pot
Make It Gluten-Free With Gluten-Free Farfalle
Replace the regular bow ties with an equal amount of gluten-free farfalle. Cook the pasta separately according to its package directions, then spoon it into bowls and ladle the soup over it. Gluten-free pasta can turn fragile when it sits in hot broth, so keeping it separate gives you better control over its texture.
Turn Up the Heat With Hot Italian Sausage
If you’re using mild Italian sausage, swap in hot bulk Italian sausage in the same amount. It adds a gentle chile kick throughout the broth without changing the rest of the method. The cheese topping still balances the extra heat with a cool, creamy bite.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3–4 days. The farfalle will absorb broth as it sits, so the soup will be thicker the next day.
- Freezer: Freeze portions in airtight containers for up to 2 months for best quality. The pasta softens and swells after thawing, so the texture won’t be as firm as freshly cooked soup.
- Reheating: Reheat on the stovetop over medium-low heat, stirring until the soup reaches 165°F, or microwave a portion in intervals and stir between them. Reheating a large pot over high heat can make the pasta softer before the soup is evenly hot.
Questions I Get Asked About This Lasagna Soup
Lasagna Soup With Bow Tie Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef and Italian sausage and cook for 6–8 minutes, breaking up the meat, until browned and cooked to 160°F.
- Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Add the crushed tomatoes, beef broth, Italian seasoning, salt, pepper, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
- Stir in the bow tie pasta and simmer uncovered for 11–13 minutes, stirring often, until the pasta is al dente; remove the bay leaf.
- Stir the ricotta, mozzarella, and Parmesan together in a small bowl.
- Ladle the soup into bowls and top each serving with a spoonful of the cheese mixture.
