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.
500g/two cups Bolognese or good quality tomato sauce (leftovers are ideal)
250ml/one cup vegetable or chicken stock
1 bay leaf
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)
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
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2015/09/recipe-rainy-day-pizza-pasta-soup.html