Spaghetti-Lovers Soup

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: 45 mins
• 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 1/2ounce) 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.