Recipe

Hearty bolognese soup

Make a batch of our delicious, easy bolognese sauce and then turn it into our warming bolognese soup. It's freezer-friendly, kind on your wallet and the family will adore it - what's not to love?

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Basic bolognese sauce
  • 1 tablespoon light olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 50 gram diced bacon
  • 2 clove garlic, crushed
  • 500 gram beef mince
  • 2 tablespoon tomato paste
  • 1/4 cup beef stock
  • 2 x 400g cans diced tomatoes
  • 2 dried bay leaves
  • 2 tablespoon chopped flat-leaf parsley
Hearty bolognese soup
  • 1 tablespoon vegetable or olive oil
  • 1 green capsicum, finely chopped
  • 1 yellow capsicum, finely chopped
  • 1 tablespoon finely chopped rosemary
  • 2 1/2 cup warm basic bolognese sauce ((use recipe above or buy from store)
  • 1 1/4 litre (6 cups) boiling water
  • 3 large salt-reduced beef stock cubes
  • 1/2 cup risoni
  • 1 bunch kale, chopped
  • 1/2 cup shaved firm feta

Method

Basic bolognese sauce
  • 1
    Heat oil in a heavy-based saucepan over high heat. Cook and stir onion, celery, carrot and bacon for 5 minutes or until browned. Add garlic; cook and stir for 1 minute or until fragrant.
  • 2
    Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Stir in the tomato paste and stock; cook and stir for 1 minute or until combined. Add the tomatoes and bay leaves. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 30 minutes or until mixture thickens. Stir in parsley.
  • 3
    Reserve 2 ½ cups for bolognese soup. Store remaining sauce in an airtight container in the fridge, or label, date and freeze for up to 3 months.
Hearty bolognese soup
  • 4
    Heat oil in a large heavy-based saucepan over moderate heat. Cook and stir green capsicum, yellow capsicum and rosemary for 4 minutes or until tender.
  • 5
    Add the bolognese sauce, the water, crumbled stock cubes and pasta. Bring to the boil. Reduce heat; simmer for 10 minutes or until pasta is tender.
  • 6
    Stir in kale. Remove from heat. Serve topped with feta.

Notes

Recipe for bolognese sauce makes 5 cups. For bolognese soup recipe, you will only need 2 ½ cups. Bolognese sauce will keep in an airtight container in the fridge for 2 days or in the freezer for up to 3 months. To use, just thaw in the fridge overnight. Soup can be made up to 2 days ahead. Store in an airtight container in the fridge, or label, date and freeze for up to 1 month. Thaw in the fridge overnight. Budget tips: Omit yellow capsicum, use an extra green capsicum instead. Use 2 cups shredded Savoy cabbage instead of kale.

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