Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

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 waterm 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.
Most Helpful

5 5

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!!

4 5

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.

5 5

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.