SPAGHETTI LOVER'S SOUP
Spaghetti Lover's Soup: All the flavors we love in Spaghetti, loaded up with lots of extra veggies, and sure to be a family favorite!
Provided by The SouthernPlate Staff
Categories Soup
Time 4h40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 252 kcal, ServingSize 1 serving
SPAGHETTI LOVER'S SOUP
This easy slow-cooker soup has all the great flavors of your favorite dish of spaghetti with beef sauce, without a lot of fussy preparation.
Provided by EatingWell Test Kitchen
Categories Healthy Italian Soup Recipes
Time 4h40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 252 calories, Carbohydrate 27 g, Cholesterol 49 mg, Fat 8 g, Fiber 5 g, Protein 19 g, SaturatedFat 3 g, Sodium 529 mg, Sugar 12 g
SPAGHETTI-LOVERS SOUP
I discovered this recipe in a 'Better Homes' magazine. Made it last night for the first time and it was excellent. I used Fusilli instead of the spaghetti and it worked perfectly.
Provided by dojemi
Categories Spaghetti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 245.1, Fat 8.9, SaturatedFat 3.4, Cholesterol 49.8, Sodium 405.4, Carbohydrate 22.5, Fiber 3.7, Sugar 10.4, Protein 18.6
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