Bolognese Pasta Soup
Bolognese Pasta Soup is comfort food at its best and is the perfect one bowl dinner!
I grew up eating Spaghetti Bolognese at least once a fortnight. We called it “Makaronia me kima” and my mum cooked it so well that I would grab a spoon to scoop the Bolognese Sauce into my mouth while it was still hot - it would often burn my tongue but I didn’t care. I went for another mouthful until my mum would walk in and see me hovering over the pot on the stove and yell at me. That is how much I love a good Bolognese Sauce.
Now that I'm a mum myself, I often see my children hover over the pot of Bolognese Sauce and scooping a few spoonsful into their mouths! #whatgoesaroundcomesaround
The problem is, they eat so much of it that I'm not left with enough for our pasta! So, what I decided to do was create a soup combining the two. My BOLOGNESE PASTA SOUP.
As you know my daughter is a #coeliac and I am so grateful that Barilla has the Elbows shape as part of their Gluten Free Pasta Range. It is the perfect pasta for this recipe along with their Bolognese Sauce that is made with 100% Italian Tomatoes and is Gluten Free!
If you do not eat gluten-free then you have a wider variety of pasta you can add, including, Risoni pasta, and if you are of Greek background then I suggest adding "hilopites" which are small square-shaped egg pasta that is perfect for soup or even "fithe" which is a thin short noodle pasta also used for soup.
The recipe is pretty straightforward and I have added a quick video for you to see how easy and quick it is to cook. I hope you enjoy it as much as my family does.
Happy Creating,
Margaret
Watch How to Make It
Bolognese Pasta Soup
Serves 4
Cook 30 minutes
340g Gluten Free Elbows Pasta
400g jar passata
500g beef mince
2 Roma tomatoes, skin peeled and finely chopped
1 tablespoon extra-virgin olive oil
1 large onion, finely diced
6 garlic cloves, minced
½ cup fresh basil leaves, finely chopped
½ cup fresh parsley, finely chopped
2 litre vegetable or chicken broth/stock
Sea salt and freshly Ground Pepper, a generous amount
Parmesan cheese, to garnish (optional or use dairy-free alternative)
1. Heat the oil in a non-stick pot and add the beef. Break up with a wooden spoon while it cooks. Once it has been browned, add the onion and garlic and sauté for 2 minutes stirring regularly.
2. Add the passata sauce, fresh tomatoes, parsley, sea salt, pepper, and 1 litre of vegetable broth and bring to boil. Reduce heat, cover with lid and simmer for 15 minutes.
3. Remove lid and tip in the Elbows Pasta into the Bolognese soup along with the remaining vegetable broth and cook over high heat until the pasta is tender (approximately 7 minutes). Turn off the heat, add the basil, and cover with a lid. Allow setting for 5 minutes before serving.
4. Ladle soup into bowls and sprinkle with parmesan cheese.
