Rainy Day Pizza Pasta Soup
Prep
Cook
Total
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)
Instructions
- 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.
- 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.
- Add the torn mozzarella, and top with grated Parmesan cheese and a few basil leaves per bowl.
- Serve straight away
Cuisine Italian-ish
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2015/09/recipe-rainy-day-pizza-pasta-soup.html