I just feel so good when I am able to use up leftovers, and not have to throw away good food. That is where this delicious recipe for Leftover Bolognese Italian Soup comes in. Remember when I made that amazing Bolognese Sauce a while ago back, that is my new favorite sauce? Well, I make it very often, and I serve it with zucchini noodles to stay low carb, and I also serve a side of pasta for the kids to enjoy the sauce as well.
So on a cold rainy day, that has been happening here in L.A. as of late, I wanted to make soup to warm us up. It is rare that we get so much rain in Los Angeles, and I am very thankful for all of this rain, because I know that it will help with the severe drought that we have been experiencing. This soup comes together so quickly. All I did, was saute some chopped onion, zucchini, and carrots. I cooked this in my Copper Chef Pan, that my Mother-In-Law gave me for Christmas, and I absolutely love it! Thanks Mom!
Then I added in some minced garlic, but not too much, because the leftover bolognese sauce, already has garlic, and chopped onion in it. Then I added in a can of diced tomatoes, and about 1-1/2 cups to 2 cups of leftover bolognese sauce, and a bit of Italian spice mix. I let that all come to a simmer, and now it looks like a different sauce. That’s when I add in my chicken stock. Let that come to a simmer, Then I added in about 1/2 cup of orzo pasta, and some frozen chopped spinach, along with salt and pepper to taste.
When it all comes together, and it is simmering, the one note that I do have for you, is to skim off some of the oil/grease that gathers on the top.
I was planning on making Italian Wedding soup, that has most of these ingredients included, with meatballs added instead, but I figured, well, my leftover bolognese cause has ground beef, and Italian sausage, and Italian spices in the sauce already, so, I think it will do well. Boy was I surprised, on how well it turned out! And it actually does taste a lot like Italian Wedding Soup!
My kids were floored with the flavor. I myself could not stop eating it. When it comes to soup, I am a soup-aholic. This was so flavorful from the zucchini, and Italian spices, and the spinach, add even more home-style goodness to this soup. And again, I love that I was able to use my leftovers, and nothing went to waste.
I had everything I needed in my pantry, and I just needed to add a bit more Italian seasoning for added flavor, dried basil, to bring out the earthy goodness, and salt and pepper to taste. I always have chicken stock on hand, for any last minute soup ideas, and this one stole the show! Check out this easy recipe below!
Ingredients
- 1-1/2 cups of leftover Bolognese sauce
- 1-1/2 frozen chopped spinach
- 1 cup chopped zucchini
- 1 cup chopped carrots
- 1 can diced tomatoes
- 1/2 cup orzo pasta
- 1/4 thinly chopped onion
- 1 32 oz carton of chicken stock
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Lemon slices for serving (optional)
Instructions
- In a medium saucepan, on medium heat, sauté carrots, zucchini, and onion until soft and translucent; about 5-7 minutes. Add in garlic and cook for 30 seconds, until garlic is softened. Add in leftover bolognese sauce, and can of diced tomatoes, Italian seasoning, and basil, and cook for another 3-5 minutes, until sauce is combined. Add in chicken stock, and combine, then add in orzo pasta, and spinach. Add salt and pepper to taste. Cook on medium-low heat, until pasta is cooked through, while stirring occasionally. Serve hot, with crackers and a side of sliced lemon (optional).
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