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    You are in: Home / Recipes / Italian Spaghetti Soup With Garlic Recipe
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    Italian Spaghetti Soup With Garlic

    Italian Spaghetti Soup With Garlic. Photo by LUv 2 BaKE

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    kzbhansen's Note:

    This is a more of a hearty stew/soup. Very tasty

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    Units: US | Metric


    1. 1
      Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
    2. 2
      Cover and simmer 1 hour.
    3. 3
      Add seasonings, spaghetti and spinach.
    4. 4
      Simmer 10-12 minutes until spaghetti in tender.
    5. 5
    6. 6
      Add a small drizzle of olive oil to each bowl when serving.

    Ratings & Reviews:

    • on February 24, 2008


      This turned out nicely for adults, but didn't wow the kids. I was looking for something to use my lentils in, and this was just waiting there in my cookbook! Granted, my 6 year old and 8 year old sons were not rabid fans, but it is a type of vegetarian meal I enjoy. I upped the tomatoes and cut out the water almost completely. As earlier reviews mentioned, adding extra water only to pour it off at the end would seem to risk losing lots of the flavor. I suspect I'll have leftovers: so I'll report back on how well it freezes for lunch. My changes: I used a 28 oz can of diced tomatoes and their juice, a 300g of chopped frozen spinach rather than fresh. I put in about 8 oz of white wine and only about 6 oz of water. I served it with some shredded, light Feta cheese, drizzle of olive oil, and a hefty grind of black pepper. Because my spinach was frozen, I put it in 15-20 minutes before the end... it tasted fine, but lost its nice bright green color with the longer cooking.

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    • on April 09, 2006


      I loved the sound of this - all those yummy Mediterranean ingredients - and I was not disappointed. Like LUv to BaKE, I like thick soups, and because I also fancied some wine in this soup, in step one, I also reduced the liquid: I added 4 cups of water and 2 cups of red wine (merlot). I used puy lentils and 6 baby carrots and I added a red pepper which needed to be used. This is very much the sort of recipe I'm most comfortable with, one where I can add ingredients (whatever is on hand) without any risk of compromising the end result! I also added a teaspoon of dried oregano and a teaspoon of cumin. But apart from those small changes, I made this exactly to the recipe. This was a hearty, flavoursome and very filling soup - great for an Autumn evening meal. We all enjoyed this, so I'll be making it again during the coming winter months. Thank you for sharing this wonderful recipe!

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    • on March 28, 2006


      For some reason this really didn't work for us. I thought it was a bit bland and dh didn't even eat it after tasting it. I think the lentils and their texture threw us off. It was worth a try though! Thanks!

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    Read All Reviews (5)


    Nutritional Facts for Italian Spaghetti Soup With Garlic

    Serving Size: 1 (161 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 323.0
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 60.3 mg
    Total Carbohydrate 47.3 g
    Dietary Fiber 13.3 g
    Sugars 7.3 g
    Protein 13.1 g

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