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Pizza Pasta Soup

September 4, 2015

Think of this as a hearty soup, suitable for stretching a little leftover bolognese. You could also use a jar of tomato sauce – a good quality one and add the same amount of stock to achieve a soup consistency. On other occasions, I’ve thrown in chopped, fried pepperoni, mushrooms or shredded chicken. A good sprinkle of mozzarella is a must and a big heap of grated Parmesan cheese for the top. Fresh basil or oregano is lovely, too. Get creative!

Pizza Pasta Soup

5 votes

Print

Rainy Day Pizza Pasta Soup

Prep 10 mins

Cook 10 mins

Total 20 mins

Author Ren Behan

Yield 4

A great way to use up leftover tomato or Bolognese sauce. Simply add a handfull of pasta and some of your favourite 'toppings' such as chopped, fried pepperoni, mushrooms, or shredded chicken. Add grated mozzarella and a good handful of Parmesan cheese on the top.

Ingredients

  • 500g/two cups Bolognese or good quality tomato sauce (leftovers are ideal)
  • 250ml/one cup vegetable or chicken stock
  • 1 bay leaf
  • sea salt
  • black pepper
  • 280g/2 cups cooked pasta
  • 100g mozzarella, torn or grated
  • 100g fresh Parmesan cheese
  • 1 small bunch fresh basil, leaves and stalks separated
  • (optional - fried pepperoni, mushrooms or shredded chicken)
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Instructions

  1. Pour the Bolognese or tomato sauce into a large pan. On a medium heat, bring to the boil. Add in the stock and stir well. Add in the bay leaf. Stir in half a teaspoon each of sea salt and black pepper.
  2. When hot, add in the cooked pasta and stir. Remove the bay leaf Add the optional extras, such as pepperoni, if using. Divide the soup between four bowls.
  3. Add the torn mozzarella, and top with grated Parmesan cheese and a few basil leaves per bowl.
  4. Serve straight away

Cuisine Italian-ish

Pizza Pasta Soup

 

Let me know if you make this by tagging me on Instagram or Twitter as @foodren

Or, add your recipes and ideas to our Pizza Love Pinterest board (338K followers)

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Filed Under: Family Food, Lockdown, Main Meals, Meat/Poultry, Recipe, Soup11 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Eb Gargano says

    October 1, 2015 at 12:05 pm

    This soup sounds fab! Love the idea of putting the flavours of pizza in a soup, plus a great way to use up leftovers!

    Reply
  2. Margot @ Coffee & Vanilla says

    September 25, 2015 at 10:04 pm

    What a great idea Ren, I’m loving this! I’m going to share link to this recipe in my Friday Newsletter πŸ™‚

    Reply
  3. Nazima Pathan says

    September 24, 2015 at 12:22 pm

    what a lovely soup Ren. No doubt many rainy days ahead that will be just right to prepare this soup. Bookmarking.

    Reply
  4. Life Loving says

    September 10, 2015 at 1:51 pm

    Love this! It’s pizza, pasta and a spag bol all in one. I never thought to use up leftover bolognaise in this way.

    Will be trying this when winter hits and I need soup for lunch!

    Sally @ Life Loving

    Reply
  5. Jacqueline Meldrum says

    September 9, 2015 at 12:06 pm

    That looks divine Ren. I just want to dive in. I think Cooper would love it too. I’ll give it a try and let you know. Thanks for linking to me.

    Reply
  6. Nazima Pathan says

    September 7, 2015 at 1:34 pm

    Perfect soup for a cold and rainy September. I can imagine this with some crusty baguette to add extra carb comfort (in addition to the pasta of course!)

    Reply
  7. denise@magnoliaverandah says

    September 6, 2015 at 11:29 am

    Nice soup. My Italian daughter in law makes something similar, she adds baked beans and its called.. you guessed it Baked Bean Soup.

    Reply
  8. Helen @ Fuss Free Flavours says

    September 5, 2015 at 12:26 pm

    Just beautiful Ren, and perfect for this autumn weather that has suddenly appeared

    Reply
  9. Sally - My Custard Pie says

    September 5, 2015 at 11:59 am

    We always get an honest appraisal from our children don’t we. Veggie teen would love this.

    Reply
  10. Katie Bryson says

    September 5, 2015 at 8:33 am

    This looks like a bowl of autumnal goodness that my family would adore… great idea for making leftovers go a bit further Ren. Thanks for linking to my after-school supper feature πŸ™‚

    Reply
  11. Jan @GlugofOil says

    September 5, 2015 at 7:32 am

    What a great idea Ren – I could eat that right now. Looks nice and filling too.

    Reply

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