Leftover Spaghetti Sauce Soup Recipes

SPAGHETTI SAUCE SOUP

Spaghetti Sauce Soup image

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

Ingredients

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

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

MINESTRONE SOUP FROM LEFTOVER SAUCE RECIPE BY TASTY

Minestrone Soup From Leftover Sauce Recipe by Tasty image

Here's what you need: olive oil, medium onion, celery, carrots, garlic, salt, green beans, tomato sauce, water, kidney bean, macaroni, parmesan cheese, fresh basil

Provided by Vaughn Vreeland

Categories Dinner

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
2 teaspoons salt
1 cup green beans, diced
3 cups tomato sauce
5 cups water
16 oz kidney bean, 1 can
1 lb macaroni
parmesan cheese, for serving
fresh basil, for serving

Steps:

In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
Add the garlic and salt, and cook for an additional 2 minutes.
Add the green beans, sauce, and water, and bring to a boil.
Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
Serve warm with Parmesan and basil.
Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 5 grams, Protein 9 grams, Sugar 4 grams

LEFTOVER SPAGHETTI VEGETABLE SOUP

Leftover Spaghetti Vegetable Soup image

I had leftover spaghetti. But leftover spaghetti just isn't that great- it's dry, boring...what could I do with it? I made soup...and it was GREAT! Now, I make extra spaghetti just so we can have this soup later in the week!!

Provided by Tornado Ali

Categories Spaghetti

Time 8h5m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 (26 ounce) jar spaghetti sauce (any red kind will do)
1.5 (26 ounce) jars chicken broth (or water with boullion)
12 ounces frozen mixed vegetables
leftover spaghetti, chopped into 1-2 inch strands
grated parmesan cheese or romano cheese

Steps:

In a crockpot, combine first three ingredients and turn on low. Let cook for 7 hours or so.
Add spaghetti and stir well. Let cook for another hour.
Serve ladled into bowls with cheese sprinkled on top. Goes great with hot homemade bread!

Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.7, Sodium 454.4, Carbohydrate 9.2, Fiber 2.1, Sugar 3.2, Protein 3.6

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