Spaghetti Lovers Soup Ii Recipes

SPAGHETTI LOVER'S SOUP

Steps:

• In a large skillet, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker (see Tip). Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.

SPAGHETTI-LOVERS SOUP

Steps:

• In a large saucepan or Dutch over, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink.
• Drain off excess fat.
• Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
• Bring to a boil.
• Add broken spaghetti.
• Return to boiling.
• Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
• Serve immediately.

SPAGHETTI LOVER'S SOUP

Steps:

• In a large pot, place sauce, beef (if using), tomatoes, kidney beans, and water into pot. Peel and chop carrots and dice celery, add to pot. Add seasoning if desired.
• Bring to a boil and then reduce heat, simmering until vegetables are tender. Break spaghetti noodles into one or two inch segments and add these as well. Continue cooking until pasta is tender.