In my family, Pastini Soup was eaten during the week as an easy mid-week supper, usually a day or two following an enormous feast on Paolozzi Meat Sauce.  The base of this Pastini Soup is Paolozzi Meat Sauce leftovers – should you be lucky enough to have any!  You could also use leftovers of Bolognese sauce in the same way.

I love making extra meals out of leftovers, such a good way of making your food & purse stretch further when you can present it in a whole new light a couple of days later.  Pastini Soup is a very simple recipe and best of all there isn’t any right or wrong way of making it.

Here’s how I made mine from a small dish of leftover Paolozzi Meat Sauce.

Pastini Soup

Place any leftover sauce and meat from the Paolozzi Meat Sauce or Bolognese sauce into a medium sized pan.  Add about 500ml (or more depending on how many people you are feeding) of chicken, beef or vegetable stock.

If you only have very little meat sauce and you have more than two mouths to feed you could consider adding a tin of chopped tomatoes.  I added 1 pack of Pomi chopped tomatoes to my sauce and a tablespoon of tomato puree to make it go a little further.

Throw in some small pasta, like ditalli or gometti and cook for 10-12 minutes.

Check your fridge for any other interesting leftovers you may have.  I found a lonely end piece of chorizo which I sliced up and added at the same time as the pasta.  I had also nearly come to the end of my wedge Parmesan and like to use the rinds in soups to add extra umami flavour.

Five minutes before the end of the cooking time add a tin of drained cannellini beans and any leftover vegetable you may want to use up.  I added some leftover broccoli along with the cannellini beans.

Pastini cooking with the Parmesan rind for extra umami flavour

Serve immediately with a drizzle of olive oil, freshly ground black pepper and plenty of parmesan.

Do you have any favourite leftover recipes?  Would love to hear about them, feel free to post your comments in the box below.  

gx

P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!

Pastini Soup

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Pastini Soup

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

A quick mid-week meal using up leftovers of Paolozzi Meat Sauce or Bolognese Sauce.

Course: Dinner

Cuisine: Italian

Servings: 4

Author: Gillian Thompson

Ingredients

• Leftover Meat Sauce or Bolognese Sauce
• 500 ml Chicken or Beef Stock
• 50 g 80g small pasta (I normally like to use ditalli but today I used gomiti, which are the small elbow pasta - no stead fast rule, as long as it's a small pasta)
• 1 tin Cannellini beans
• Any leftover vegetable you want to use up
• Parmesan to serve

Instructions

1. Place any leftover sauce and meat from the Paolozzi Meat Sauce or Bolognese sauce into a medium sized pan.
2. Add about 500ml of chicken or beef stock.
3. Throw in the small pasta, like ditalli or gometti and cook for 10-12 minutes.
4. Five minutes before the end of the cooking time add a tin of drained cannellini beans and any leftover vegetable you may want to use up.
5. Serve immediately with a drizzle of olive oil, some freshly ground black pepper and plenty of parmesan.