Pasta Sauce Spaghetti Soup (Crock Pot or Stove Top)
- Ready In:
- 20mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 tablespoon chopped fresh garlic
- 1 small green bell pepper, chopped
- 1 large celery, chopped
- 1 -2 carrot, chopped
- 2 cups water
- 2 (14 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) jar spaghetti sauce (can use homemade)
- 1 -2 tablespoon sugar
- 1⁄2 teaspoon italian seasoning, crushed
- seasoning salt
- pepper
- red pepper flakes (I use about 1/4 teaspoon red pepper flakes) or Tabasco sauce (I use about 1/4 teaspoon red pepper flakes)
- 4 ounces spaghetti (cooked, can use the thinner spaghetti for this also, broken into pieces)
- 1⁄2 cup grated parmesan cheese (optional)
- parmesan cheese (to garnish)
directions
- In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat.
- Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil.
- Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired).
- Add in the the Parmesan cheese the last 20 minutes of cooking.
- Add in the cooked pasta before serving and heat through.
- Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).
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Reviews
-
Another winner from your kitchen, Kittencal. Used both diced and stewed tomatoes (we like chunky), one can of hot V-8 with water to make the two cups, liberal Italian seasoning and a heavy hand with 'tajin con limon salsa muy picante'. Quick, easy and ever so satisfying! This could easily be frozen sans pasta to add later...which is my intention!