BOLOGNESE SOUP 🍝
One Pot Bolognese Soup 🍝
I had almost everything on hand to make this last week, but never got around to it. So when I finally made it this week, I had to improvise a couple of ingredients, which I’ll note below!
Regardless, it turned out AMAZING and was such a fabulous, quick & easy one pot meal for a busy Monday evening. Cozy, hearty, and basically everything I want in a bowl of pasta. 🤌🏼
Ingredients
• 1 lb lean ground beef
• 1 lb Italian sausage
• 1 medium onion, finely diced
• 3–4 garlic cloves, finely diced
• 1 box spaghetti
• 1 can diced tomatoes — I used fire-roasted
• 1 (32 oz) container vegetable broth (beef broth works too!)
• 1 cup heavy cream (I thought I had some and absolutely did not, so I used milk instead. Heavy cream would definitely be ideal.)
• 2 carrots, finely chopped
• 2 cups dry white wine
• Parmesan rind (I didn’t have one, so I just added Parmesan cheese. The rind is key so plan better than I did lol)
• Salt & pepper, to taste
• ⅛ tsp nutmeg- go light on this!
Directions
1. Sauté the veggies.
In a large pot, sauté your diced carrots, onion, and garlic until they begin to soften.
2. Add the meat.
Add the ground beef and Italian sausage. Cook until browned, then drain off any excess fat or oil.
3. Add the wine.
Pour in the white wine and let it cook down for about 10 minutes, stirring occasionally.
4. Add the tomatoes + nutmeg.
Stir in the diced tomatoes and nutmeg. Let everything simmer together for a few minutes.
5. Make it creamy.
Add the broth and heavy cream (or milk, if you’re me and forgot to buy the heavy cream). Add your Parmesan rind.
6. Add the pasta.
Bring everything to a boil, then add your spaghetti. Yes, I broke mine in half. No, I will not apologize. 😂
7. Cook & serve.
Cook uncovered until the pasta is tender, stirring occasionally so it doesn’t stick together.
Remove the Parmesan rind, ladle into bowls, top with plenty of Parmesan, and ENJOY. 🤌🏼🍝
One pot meals have become my go-to, especially on hectic evenings when the last thing I want to do is spend a lot of time cooking and washing dishes. This Bolognese soup recipe is a remarkable twist on classic pasta dishes—it combines all the heartiness of a traditional Bolognese sauce with the comforting warmth of a soup. I particularly enjoyed how the fire-roasted diced tomatoes added a subtle smoky depth without overpowering the other flavors. When I tried this recipe, I also used a combination of vegetable and beef broth to give it an extra layer of richness. The white wine really made a difference—I let it simmer just until the alcohol cooked off, leaving behind a mild acidity that balanced the creaminess. A tip I found useful is breaking the spaghetti in half before adding it to the pot. This helped the pasta cook evenly and made it easier to eat straight from a bowl without twirling long noodles. Plus, stirring occasionally is important to keep the pasta from sticking together. For those who don’t have a Parmesan rind, adding grated Parmesan cheese works fine, but including the rind while simmering adds a subtle cheesy umami that elevates the overall taste. I also recommend being cautious with the nutmeg—too much can overpower the delicate flavors. If you want to make this recipe even quicker, you could prepare the meat and veggies the night before and keep them in the fridge. Then, just combine everything in one pot and cook when ready. Overall, this one-pot Bolognese soup offers a perfect balance of convenience and flavor, making it a great choice for a satisfying dinner that feels like a warm hug in a bowl.
