spaghetti soup
(1 rating)
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I wanted to make a soup my grandchildren would enjoy when I visited them. I saw that alot of the kid's meals on the shelf were canned spaghetti and beeferoni/ravioli type products. So, I thought about making something healthier yet with those tastes. I come up with this.I actually have served this several times for adult meals and it's a great soup to take to anyone shut in for illness and you want to provide a hearty meal for them. Serve with a crusty roll or garlic bread.
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(1 rating)
yield
12 -15 plus
prep time
30 Min
cook time
10 Min
Ingredients For spaghetti soup
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1lb. hamburger or italian sausage or both
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1 large chopped fine onion
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olive oil
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2 cups chopped mushrooms (optional)
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1 average sized can diced italian tomatoes
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2 teaspoon chili powder
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2 teaspoon basil and 2 teaspoon oregano
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1 tablespoon minced garlic
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32 oz. chicken broth
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1 average sized frozen mixed vegetables, thawed
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1 jar of your favorite spaghetti sauce or 28 oz. of your own sauce
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1/2 pound spaghetti noodles broken in 1/4's
How To Make spaghetti soup
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1In a large soup pot, place olive oil, meats, onion and saute till meat is browned and add mushrooms and continue to saute until vegetables are cooked. Add spices. Add chicken broth and thawed frozen vegetables. Boil until vegetables are tender. Meanwhile in the other pot of boiling water break spaghetti noodles in 1/4's and add to boiling water. Cook until a little over al dente. Drain. In soup pot add spaghetti sauce and italian tomatoes and drained spaghetti,stir to blend. Simmer for just 10 minutes till all flavors blend. Salt and pepper to taste. Stir. Serve in mugs or bowls with parmesan cheese to sprinkle over it and serve with garlic bread or crusty buttered roll.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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