Best Spaghetti Lovers Soup Recipes

SPAGHETTI-LOVERS SOUP

Spaghetti-Lovers Soup image

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.

Provided by dojemi

Categories Spaghetti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

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 1/2 ounce) 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

Steps:

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.
Drain off excess fat.
Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
Bring to a boil.
Add broken spaghetti.
Return to boiling.
Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
Serve immediately.

Nutrition Facts : Calories 245.1, Fat 8.9, SaturatedFat 3.4, Cholesterol 49.8, Sodium 405.4, Carbohydrate 22.5, Fiber 3.7, Sugar 10.4, Protein 18.6

SPAGHETTI LOVERS SOUP

Spaghetti Lovers Soup image

Provided by My Food and Family

Categories Home

Number Of Ingredients 15

Ingredients

1 pounds lean ground beef
0.5 cups onion
1 units green sweet pepper
0.5 cups celery
1 units carrots
2 cloves garlic
2.5 cups water
2 cans tomatoes
13 jars spaghetti sauce
1 tablespoons sugar
0.5 teaspoons italian seasoning
0.5 teaspoons salt
0.25 teaspoons black pepper
1 dashes red pepper
2 ounces spaghetti

Steps:

STEP 1. In large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.
STEP 2. Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, and black and red pepper. Bring to boiling. Add broken spaghetti, return to boiling. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g