Spaghetti-Lovers Soup

Submitted by dojemi

"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."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 6

ingredients

• 1 lb lean ground beef
• 1⁄2 cup chopped onion
• 1 small sweet green pepper, chopped
• 1⁄2 cup chopped celery (1 stalk)
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 2 1⁄2 cups water
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (13 -15 ounce) jar spaghetti sauce
• 1 tablespoon sugar
• 1⁄2 teaspoon dried Italian seasoning, crushed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 dash crushed red pepper flakes
• 2 ounces dried spaghetti, broken into 2 inch pieces

directions

1. 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.
2. Drain off excess fat.
3. Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
4. Bring to a boil.
5. Add broken spaghetti.
6. Return to boiling.
7. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
8. Serve immediately.

Reviews

[mydesigirl]

This was a wonderful soup recipe! I skipped the carrots and the sugar and chose angle hair pasta as the noodle but followed the rest of the recipe as written. When I make this again, I think that I will add some mushrooms. We topped it with Parmesan cheese and it was inhaled. I had enough left over for lunch today and it wasn't very soupy anymore but still delicious! Thanks so much for posting!!

 

[bmcnichol]

Very good and easy to make. I made this for lunch today. I followed the recipe as written other then I used crushed tomatoes instead of diced. I didn't add the celery, carrot, the red pepper flakes or the sugar. I also added some parmesan cheese. I used beef broth instead of water. Mine was more like a soup then what is pictured. My boys enjoyed it. My son said he thought it tasted like stuffed peppers with noodles instead of rice.

 

[ChefRaylene]

This was a wonderul dish. I have made it now a couple of times and everyone has loved it and asked for the recipe. Thanks for posting.

 

[Cindi-Marie-Bauer]

Hubby and I really enjoyed this soup. When reheating it the next day, it was more like a Goulash, and still oh so good!! I did add 1/2 cup of finely diced green bell peppers, 7/8 cup of sliced baby carrots, 2 tsp. of jarred minced garlic, (15 ounces) of Hunts Traditional-Style Spaghetti Sauce, and added Italian Diced Tomatoes with Basil, Garlic, and Oregano. Hubby thought the 1 tablespoon of sugar made the soup taste too sweet, so next time I will only add a 1/2 tablespoon, or delete it from the recipe all together. For some reason I couldn't find my bottle of crushed red pepper flakes, so I added 1/2 tsp. of Tabasco, and 1/4 tsp. of cayenne red pepper. I also added (3 ounces) of "thin" spaghetti, rather than the regular spaghetti. When simmering the soup, I covered the pot w/a lid, and simmered it for 15 minutes. I can't wait to make this again, but next time w/the crushed red pepper flakes. This soup was quite delish!! "Thank you" for the recipe dojemi.

 

[Kasha]

Fast, good, easy, healthy. My version was more 'soupy' than the photo. Smelled great cooking, and a good way to get rid of a spaghetti craving without all of the work and calories!