Next, I pour in the tomato sauce, diced tomatoes, chicken broth, and water. The pot suddenly transforms into a warm, tomato-y bath that already tastes good before any simmering even happens. I add in the Italian seasoning, onion powder, steak seasoning, paprika, and pepper. Every time I sprinkle those spices in, I’m reminded of how deeply flavorful this soup becomes with almost no effort. I give everything a good stir and let it come to a gentle boil.
Once the pot is bubbling, I stir in the bowtie pasta. This is the part where I always tell people to keep an eye on things. Pasta can go from perfectly tender to overcooked in just a few minutes, and I’ve definitely learned that the hard way when I got distracted. I stir occasionally so nothing sticks and taste-test until the noodles are just right. As they cook, the broth thickens slightly, turning into the creamy base that makes this soup so addictive.
When everything is cooked and the kitchen smells like absolute heaven, I ladle the soup into bowls and top each one with ricotta, Parmesan, and a sprinkle of parsley. The ricotta melts slightly into the broth, making every bite rich and silky. It’s the moment that truly turns the soup into “lasagna in a bowl,” and it’s my favorite part every time.
Pro Tips for Best Results
One thing I learned after testing this recipe several different ways is that using high-quality Italian sausage changes everything. The soup tastes noticeably richer and more authentic when the sausage is well-seasoned rather than bland. Trust me, spending an extra dollar on good sausage is worth it.
Another tip is to cook the pasta directly in the soup rather than boiling it separately. I tried both methods, and while cooking it separately can prevent over-softening, cooking the pasta in the broth lets it absorb all the flavors. It makes the soup thicker and more comforting, exactly the way I like it. But you need to keep an eye on it—stir occasionally so it doesn’t clump or sink to the bottom.
Here’s something I learned the hard way: don’t add the ricotta or Parmesan directly into the pot while it’s cooking. I tried that once thinking it would make the soup creamier, but instead it separated and gave the broth a strange texture. Always add the ricotta as a topping in each bowl, letting it melt gently on its own.
Finally, give the soup time to simmer between steps. Even just an extra five minutes deepens the flavor dramatically. I used to rush it, but once I let the tomatoes and broth mingle a little longer, the difference was huge.
Common Mistakes to Avoid
The first mistake I made when I initially cooked this soup was adding too much pasta. It’s tempting to toss in an extra handful, but pasta expands like crazy and absorbs more broth than you expect. The result was more of a stew than a soup. Stick to the 10-ounce measurement unless you enjoy a very thick bowl.
Another common mistake is not draining excess grease from the sausage. I’ve forgotten to do this before, and it makes the finished soup heavier and slightly oily on top. A quick drain or blot with a paper towel keeps everything tasting clean and balanced without losing flavor.(See the next page below to continue…)