Spaghetti Lovers Soup Recipes

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.

SPAGHETTI & MEATBALL SOUP

Steps:

• Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.

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 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 LOVER'S SOUP II

Steps:

• Place the spaghetti sauce, tomatoes, kidney beans, carrots, celery, and Italian seasoning in a medium stockpot; add 2 cups water, and stir well to combine.
• Bring just to a boil over medium heat, then decrease heat to med-low and let simmer until the vegetables are tender, about 30 minutes.
• Break the spaghetti into 1-inch segments and add it to the pot.
• Continue cooking until the pasta is tender, about 10 minutes more.
• Serve hot.

SPAGHETTI LOVER'S SOUP

Steps:

• In a large saucepan or Dutch oven, cook meat, onion, bell pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks; drain off fat.
• Add the water, undrained tomatoes, spaghetti sauce, sugar, salt, Italian seasoning, black pepper, and crushed red pepper to meat mixture.
• Bring to boiling; add broken spaghetti; return to boiling; reduce heat; boil gently, uncovered, for 12-15 minutes or until spaghetti is tender.