Low Carb Im Dying For Spaghetti Soup Recipes

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SPAGHETTI SOUP



Spaghetti Soup image

Make and share this Spaghetti Soup recipe from Food.com.

Provided by RecipeNut

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1/2 lb boneless skinless chicken breast, cut into cubes
1 medium onion, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1 stalk celery, finely chopped (about 1/3 cup)
2 garlic cloves, minced
4 cups chicken broth
10 3/4 ounces condensed tomato soup
1 cup water
3 ounces spaghetti, broken into 1 inch pieces
2 tablespoons chopped fresh parsley (optional)

Steps:

  • Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken.
  • Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute.
  • Add broth, soup and water. Heat to a boil.
  • Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.

LOW CARB ' I'M DYING FOR SPAGHETTI!' SOUP



Low Carb ' I'm Dying for Spaghetti!' Soup image

The main thing I miss when low carbing is a big plate of spaghetti and meatballs. This soup does the trick for me!

Provided by ms.susan

Categories     Peppers

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb frozen meatballs
2 tablespoons olive oil
1 small onion
2 stalks celery
1 cup carrot
4 garlic cloves, minced
2 tablespoons basil
1 tablespoon oregano
1 teaspoon marjoram
28 ounces ready-to-serve beef broth
1 (28 ounce) can plum tomatoes (diced)
1 cup zucchini (diced)
1 cup mushroom (diced)
1/2 green pepper (diced)
parmesan cheese (optional)

Steps:

  • Heat olive oil in a large saucepan.
  • Finely chop onion, celery, carrots, and garlic in food processor.
  • Sautée vegetable mixture in olive oil until soft and fragrant.
  • Add basil, oregano and marjoram. continue cooking for 1 minute.
  • Add tomatoes and broth; bring to a boil.
  • Stir in meatballs, diced zucchini, mushrooms, and green pepper.
  • Reduce heat; cover and simmer 30 to 45 minutes.
  • Garnish each serving of soup with parmesan cheese, if desired.

Nutrition Facts : Calories 124.4, Fat 5, SaturatedFat 0.7, Sodium 780, Carbohydrate 13, Fiber 3.2, Sugar 6.1, Protein 8.7

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