“Bolognese” soup or turkey (beef) tomato and pasta soup is comfort food at it best. It’s hearty and filling, but not too heavy – it’s just right.
Summer is coming to an end (at least with current temperatures outside), fall is near, so in colder weather, and there is nothing better than tasty, warm soup for lunch (dinner), although we do cook soup when outside temperatures are 35C, especially fresh tomato soup. My hubby wanted to eat something with the spoon, and I was tired of making the same old soups and chowders and needed to try something new, and this recipe was a full hit. Since then we make this soup on a weekly basis. Ingredients are almost identical to ingredients for bolognese sauce, and that’s why I called this soup Bolognese soup. Instead of ground beef I used ground turkey, it’s a bit lighter version and must admit I like it better this way.
It’s also a forgiving recipe, so don’t fret if you don’t measure some ingredient exactly. Be careful to not let the pasta overcook or it will get mushy – don’t forget that the pasta will continue to cook after you’ve removed it from the heat.
- 2 tablespoons oil olive, sunflower, canola
- 1 medium onion chopped
- 1 garlic clove minced
- 2 medium carrots sliced
- 400 grams ground turkey (1 lb) or beef
- 2 cans chopped tomatoes (400 grams/14 oz cans)
- 4 cups broth chicken or beef
- 1 bay leave
- 1/2 teaspoon dried oregano
- 200 grams small pasta (7 oz)
- 2-3 teaspoons sugar optional, if tomatoes are too sour
- salt and pepper to taste
- Heat oil in a large pot over medium-high heat. Add onions and carrots and saute 4-5 minutes then add garlic and saute 1 minute longer. Add ground turkey (or beef) season with salt and pepper and cook until browned. If using beef, when cooked, drain off the excess fat.
- Add broth, chopped tomatoes, bay leaves, dried oregano, sugar (if using), and season with salt and pepper. Bring to a boil. Add in pasta and reduce heat to medium. Boil stirring occasionally, until the pasta has cooked through, about 15 - 20 minutes.
- When cooked, remove bay leave and serve warm garnished with parmesan cheese.