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Bolognese-Style Soup

A warm and hearty soup that combines the flavors of traditional Bolognese sauce, perfect for busy weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 quart beef broth Use low-sodium if preferred.
  • 2 oz mortadella Finely chopped.
  • 4 large eggs Yolks and whites separated.
  • 1/3 cup unsalted butter Softened.
  • 1 cup Parmigiano Reggiano Grated.
  • 1/2 cup semolina Plus extra for dusting.
  • 1 pinch nutmeg Grated, for flavor.
  • 1 pinch salt To taste.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Finely chop the mortadella. In a mixing bowl, combine the egg yolks, Parmigiano Reggiano, and 1/2 cup semolina. Add a pinch of grated nutmeg and salt.
  3. Mix in 4 tablespoons of softened butter along with the finely chopped mortadella.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mixture until combined.
Baking
  1. Butter a shallow rectangular pan with 2 tablespoons of butter, dust with 1 teaspoon of semolina, and pour the mixture into the pan.
  2. Spread the mixture evenly and bake for around 20 minutes or until golden brown.
  3. Allow to cool and cut into cubes.
Cooking the Soup
  1. In a pot, bring the beef broth to a boil.
  2. Add the cubes and cook for another 5 minutes to infuse the flavors.
  3. Serve hot and garnish with extra Parmigiano Reggiano if desired.

Notes

This soup can be stored in the refrigerator for up to four days or frozen for up to three months. Reheat gently to preserve texture and flavors. For a healthier version, replace butter with olive oil.