Thick Spaghetti Soup 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 SOUP

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.

THICK SPAGHETTI SOUP

Steps:

• Saute meats with onions and garlic in large soup kettle.
• Drain excess grease.
• Add next 10 ingredients.
• Bring to a boil, reduce heat, cover and simmer 60 minutes, stirring occassionally.
• Add peas and olives,cook, uncovered for 10 minutes.
• Remove bay leaf.
• Sprinkle each serving with parmesan cheese.

HEARTY PASTA SOUP

Steps:

• Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
• Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.