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 sauceleftovers are ideal
250ml/one cup vegetable or chicken stock
1bay leaf
sea salt
black pepper
280g/2 cups cooked pasta
100gmozzarellatorn or grated
100gfresh Parmesan cheese
1small bunch fresh basilleaves 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.