Most of the time when we have pasta, we have just a little left over. Not enough for lunch for everyone the next day, but too much to throw out. Sometimes the leftovers go to one or two lucky people who get to them first... or... I make soup!
I love making soup with leftover pasta sauce. It's quick, easy, versatile, and most of the flavor is already in there. I start with an Italian sausage sauce, then go from there. I add a some onions, garlic, broth, some pasta (if there is any left over), and some veggies. Use whatever you have on hand. If you served steamed green beans with the pasta, and have some left over... throw them in. If you have some frozen spinach or mixed veggies, they would be great, too. This time, I had steamed carrots, so I just used those. Be creative. Find something that suits your taste... or something taking up space in the fridge or freezer. Use as much or as little as you like, the recipe is just a guide.
Leftover Pasta Sauce Soup
What You Need:
a splash of olive oil
1/2 cup red onion, diced
2 cloves garlic, minced
1 cup "extras" (veggies, kidney beans, a mixture of both, or whatever you think would be good in this soup)
1 cup leftover pasta sauce
3 cups chicken or beef broth or 3 cups water and 1 TB bouillon granules
1 cup leftover cooked pasta, cut smaller if necessary
What You Do:
- Heat olive oil in a soup pot over medium heat. Add the onion, and saute until tender, add the garlic, and saute one minute more.
- Add your "extras", pasta sauce, and broth. Bring to a boil, and reduce to a simmer. Give it a couple of stirs in between.
- Add your pasta, and cook a few minutes more.
- Serve warm.