PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)

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Pasta Sauce Spaghetti Soup (Crock Pot or Stove Top) image

I made this soup recently it's delicious! You can make this in a crock pot but you will have to brown the meat with veggies firstly in a skillet. Double the recipe if desired. The ground beef can be made ahead of time, if you have freezer-ready ground beef, even easier! Feel free to adjust ALL ingredients to suit taste. You can really use any kind of pasta that you like for this, I prefer spaghetti, for a thicker soup decrease the water.

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 17

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)

Steps:

  • 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).

Nutrition Facts : Calories 523.6, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1075.1, Carbohydrate 55.9, Fiber 5.6, Sugar 23.6, Protein 29.4

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