Sausage and Bowtie Pasta Soup

December 1, 2020

As cooler weather rushes in here on Cape Cod, I like to call it soup weather. The bigger soup pots soon find they’re placed within closer reach and it seems that we have soup a few times per week.  This week, I made a sausage and bowtie pasta soup. It was delicious so I thought that I would share it with you.

Sausage and bowtie soup ready to eat

The sausage and bowtie pasta soup comes together very simply. This is a soup that you can make when you are running low on time. Plus even if the sausage is frozen, often with a large kitchen knife you can still slice it and it is good to go.

Here is what you will need:

  • 3 sausages of your choice (we like sweet Italian but you can use any type even veggie)
  • 3 stalks of celery- diced
  • 2 carrots- cut into coins
  • 1/2 large yellow onion
  • 1/2 cup of farro
  • 1/3 pound of bowtie pasta
  • 2 boxes of stock (chicken, beef or vegetable)
  • 1 cup of frozen spinach
  • 2 tablespoons of tomato paste
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried parsley
  • salt and pepper to taste
  • optional- 2 teaspoons of Trader Joe’s Mushroom Umami Seasoning
  • 2 tablespoons of olive oil
  • Freshly grated parmesan cheese (optional)

Sausage and Bowtie Pasta Soup Preparation:

  1. Slice the sausage into round coins.
  2. Next, over medium high heat in a stock pot add the olive oil and sauté the sausage rounds, onions, celery and carrots together until they begin to brown and caramelize.
  3. Deglaze the cooking pot with a bit of stock. Get up all those brown bits off the bottom of the pan.
  4. Add the two boxes of stock, the tomato paste, spinach, oregano, parsley, (Umami seasoning) and farro and simmer for 45 minutes.
  5. After simmering, add the bowtie pasta and cook for 15 more minutes.
  6. Serve the sausage and bowtie pasta soup hot with fresh grated parmesan cheese.


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4 thoughts on “Sausage and Bowtie Pasta Soup”

    • Hi, oh I am so glad that you like it. You can definitely make it in the crockpot. I would wait and add the pasta until the last hour of cooking so that it doesn’t get mushy. Let me know how it goes.

  1. This sounds delicious. With the cold and damp weather that we are having in VA right now, soup is my weekly “go to” meal – especially with crusty, sour dough bread! Can’t wait to try this! Thx for sharing.


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.