Nonna Rosas Leftover Meat Sauce Soup With Orzo Pasta Recipes

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NONNA ROSA'S LEFTOVER MEAT SAUCE SOUP WITH ORZO PASTA

Do you have leftover ground meat sauce and are looking for a new way to use it? Then whip up this simple, comforting soup in less than 20 minutes. With the cooler days of fall and winter approaching, this dish is sure to warm up your body and soul.

Provided by loveofitaliancooking

Categories     European

Time 25m

Yield 8 , 6 serving(s)

Number Of Ingredients 5



Nonna Rosa's Leftover Meat Sauce Soup With Orzo Pasta image

Steps:

  • Bring chicken broth (or water with chicken bouillon) and leftover meat sauce to a boil in a large pot, over high heat. Add orzo pasta and stir frequently so it doesn't stick at the bottom.
  • When the soup comes to a boil, reduce heat to medium and simmer till the orzo is cooked, about 12-13 minutes or according to package instructions.
  • Remove pot from heat, stir in butter and cheese, and serve immediately. Top with extra cheese, if desired.
  • MAKES 6-8 SERVINGS.

Nutrition Facts : Calories 163.4, Fat 5.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 83.5, Carbohydrate 22.8, Fiber 0.9, Sugar 1, Protein 6.9

4 cups low sodium chicken broth
3 cups leftover ground meat, sauce (bolognese or ragu)
1 cup orzo pasta
2 tablespoons butter
1 handful grated romano cheese (Parmesan or Grana Padano)

SPAGHETTI SAUCE SOUP

This is a recipe that was born from having no money and still needing to find dinner :) It's a hearty yummy soup, that is super easy to make. Seasonings are all a pretty good guesstimate because I didn't measure as I went along, but I'm usually a pretty good judge on eyeballing it. Also the meat sauce I used was really just 2 leftover meatballs mashed up in leftover sauce, and I'm sure the meat could be left out to make this a vegetarian friendly meal. Enjoy!

Provided by Midwest Maven

Categories     Savory

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Spaghetti Sauce Soup image

Steps:

  • In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium.
  • In a small skillet saute the onion and garlic until soft and starts to brown a little bit.
  • Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces.
  • Stir well and add the uncooked egg noodles.
  • Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more.
  • Add salt and pepper to taste, and serve.

Nutrition Facts : Calories 132.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 8, Sodium 895.6, Carbohydrate 19.6, Fiber 3.7, Sugar 4.2, Protein 8.7

2 (14 1/2 ounce) cans chicken broth (any kind will do, I ended up using one can low sodium and one roasted veggie and herb)
1 (15 ounce) can mixed vegetables, drained
1 1/2 cups spaghetti sauce with meat
1/2 small onion, chopped
2 garlic cloves, minced
1 teaspoon Old Bay Seasoning (I used the kind with garlic and herbs)
1 tablespoon Worcestershire sauce
3 -4 dashes Tabasco sauce
1 cup uncooked egg noodles
salt and pepper

NONA'S MARINARA SAUCE

Provided by Danny Boome

Categories     condiment

Time 1h30m

Yield 3 cups

Number Of Ingredients 9



Nona's Marinara Sauce image

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
  • Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

5 cloves garlic
Coarse salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes

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