SPAGHETTI SAUCE SOUP

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This is a recipe that was born from having no money and still needing to find dinner :) It's a hearty yummy soup, that is super easy to make. Seasonings are all a pretty good guesstimate because I didn't measure as I went along, but I'm usually a pretty good judge on eyeballing it. Also the meat sauce I used was really just 2 leftover meatballs mashed up in leftover sauce, and I'm sure the meat could be left out to make this a vegetarian friendly meal. Enjoy!

Provided by Midwest Maven

Categories     Savory

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans chicken broth (any kind will do, I ended up using one can low sodium and one roasted veggie and herb)
1 (15 ounce) can mixed vegetables, drained
1 1/2 cups spaghetti sauce with meat
1/2 small onion, chopped
2 garlic cloves, minced
1 teaspoon Old Bay Seasoning (I used the kind with garlic and herbs)
1 tablespoon Worcestershire sauce
3 -4 dashes Tabasco sauce
1 cup uncooked egg noodles
salt and pepper

Steps:

  • In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium.
  • In a small skillet saute the onion and garlic until soft and starts to brown a little bit.
  • Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces.
  • Stir well and add the uncooked egg noodles.
  • Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more.
  • Add salt and pepper to taste, and serve.

Nutrition Facts : Calories 132.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 8, Sodium 895.6, Carbohydrate 19.6, Fiber 3.7, Sugar 4.2, Protein 8.7

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