SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
- While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
- Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.
LEMON CHICKEN SOUP WITH SPAGHETTI
Provided by Giada De Laurentiis
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
- Add the carrots and simmer until tender, about 5 to 8 minutes.
- Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
- *Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.
SPAGHETTI & MEATBALL SOUP
A couple of nights a week our family ends up eating in shifts because everyone is going every which way, all at the same time. Having a hearty soup simmering in the slow cooker is an easy way to give them all a warm meal. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Lunch
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.
Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1452mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
SLOW COOKER SPAGHETTI SQUASH CHICKEN SOUP
This slow cooker recipe mixes chicken, spaghetti squash, diced tomatoes, and bell pepper for an easy soup preparation.
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 5h20m
Yield 2
Number Of Ingredients 12
Steps:
- Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
- Cook on Low for 5 to 6 hours.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 23.2 g, Cholesterol 61 mg, Fat 3.6 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 0.9 g, Sodium 2039.9 mg, Sugar 8.5 g
SPAGHETTI AND CHICKEN MEATBALL SOUP
Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it's a dish best eaten right when it's made.
Provided by Ali Slagle
Categories dinner, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
- In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
- Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.
BEEFY SPAGHETTI SOUP
This is one of the Zaar recipes that I adopted. The recipe was originally posted with microwave instructions. Based on talking with newspapergal, who made this during our Adopted Recipe Swap, I'm posting modifications for using the stovetop rather than microwave.
Provided by Dreamgoddess
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large dutch oven, brown the ground beef, onion and garlic in the olive oil.
- Drain.
- Add remaining ingredients to the dutch oven.
- Simmer approximately 20 minutes or until spaghetti is done.
- Individual bowls of soup may be topped with some freshly grated parmesan cheese if desired.
- .
BROCCOLI SPAGHETTI SOUP
Authentic Sicilian soup. Very hearty and delicious warm or cold. Serve with crusty bread and salad for a full meal.
Provided by SBEARLY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghettini and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente. Serve in bowls topped with a tablespoon of olive and some freshly ground pepper.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 36.3 g, Fat 14.8 g, Fiber 3 g, Protein 9.2 g, SaturatedFat 1.9 g, Sodium 216.7 mg, Sugar 2.3 g
SPAGHETTI SAUCE SOUP
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
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
LEFTOVER SPAGHETTI VEGETABLE SOUP
I had leftover spaghetti. But leftover spaghetti just isn't that great- it's dry, boring...what could I do with it? I made soup...and it was GREAT! Now, I make extra spaghetti just so we can have this soup later in the week!!
Provided by Tornado Ali
Categories Spaghetti
Time 8h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a crockpot, combine first three ingredients and turn on low. Let cook for 7 hours or so.
- Add spaghetti and stir well. Let cook for another hour.
- Serve ladled into bowls with cheese sprinkled on top. Goes great with hot homemade bread!
Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.7, Sodium 454.4, Carbohydrate 9.2, Fiber 2.1, Sugar 3.2, Protein 3.6
TOMATO SOUP SPAGHETTI SAUCE
This is actually pretty good. I need sauce one night and didn't have it so this is what I used. I added a little extra Vinegar, Oregano & Onion Powder as well as some Italian Seasoning.
Provided by RachelB-KY
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook hamburger and onion til burger is done.
- Add everything else but water - combine.
- Add water until slightly thinner than you want sauce and simmer until desired thickness.
- Serve.
- Once you try this, adjust spices to suit your own taste.
Nutrition Facts : Calories 644.5, Fat 27.6, SaturatedFat 10.3, Cholesterol 152.2, Sodium 1333.7, Carbohydrate 47.2, Fiber 4.8, Sugar 27.1, Protein 52.7
PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)
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
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
TOMATO SOUP SPAGHETTI SAUCE
My husband gave me this recipe, I did not prepare it for quite a long time because I did not think it would really taste good. Was I ever mistaken, it is the only recipe I use now. Try it you will be amazed.
Provided by phyllis krukow
Categories Pasta
Time 40m
Number Of Ingredients 7
Steps:
- 1. Brown ground beef
- 2. Add green peppers, onion, seasonings, cook about 5 minutes
- 3. Add tomato soup Add water Cook for about 20 minutes or longer
- 4. Serve over your favorite pasta, we like angel hair Add a green salad and garlic bread or a favorite bread of your choice.
- 5. Note: both my husband and I cannot eat garlic so I leave it out and it tastes fine. A good recipe if you are a working lady and need a quick meal
SPAGHETTI SOUP
Meaty chicken, colorful vegetables and, of course, spaghetti, combine in this hearty one pot meal.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a saucepot over medium-high heat. Add the chicken and cook until it is browned, stirring often. Remove the chicken.
- Stir in the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
- Stir in the broth, soup and water. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add the chicken and parsley, if desired, and heat through.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 34.2 g, Cholesterol 34.3 mg, Fat 8.9 g, Fiber 2.5 g, Protein 16.7 g, SaturatedFat 1.5 g, Sodium 1446.1 mg, Sugar 11.1 g
SPAGHETTI SQUASH AND POLISH SAUSAGE SLOW COOKER SOUP
A great winter favorite that has nice tender veggies and a wonderful warm and hearty soup. The flavor is better if it cooks all day or night.
Provided by Macks mom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 10h50m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut ends off spaghetti squash; pierce skin in several places with a sharp knife. Transfer to a glass baking dish.
- Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, at least 20 minutes. Cut in half. Scoop out seeds and discard. Scrape flesh into strands with a fork.
- Heat olive oil in a slow cooker on High. Add onion, green onions, and garlic; cook and stir in the open cooker until tender, about 10 minutes. Stir in apple and butter. Add sausage; cook and stir for 5 minutes.
- Pour chicken stock and white cooking wine into the slow cooker. Cook until heated through, about 20 minutes. Stir in potatoes; cook, covered, on Low for 20 minutes.
- Stir spaghetti squash strands and spinach into the slow cooker. Mix in heavy cream, Parmesan cheese, salt, hot sauce, thyme, pepper, sage, and red pepper flakes. Cover and cook on Low until flavors combine, about 8 hours.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 26 g, Cholesterol 63.1 mg, Fat 31.8 g, Fiber 2.4 g, Protein 13 g, SaturatedFat 14 g, Sodium 1158.9 mg, Sugar 4.1 g
SPAGHETTI AND MEATBALL SOUP
Enjoy this ready-in-20 minutes Italian soup made over stovetop using frozen cooked meatballs, ready-cut spaghetti and prepared spaghetti sauce, for dinner with friends!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Bring water to a boil in large saucepan. Add spaghetti and meatballs; cook about 10 minutes or until spaghetti is tender. Do not drain.
- Stir in spaghetti sauce. Cook until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.
Nutrition Facts : Calories 510, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1530 mg, Sugar 2 g
CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD
Italian comfort food--my mom made this when we were kids. Not many people have heard of it but it is a family favorite with lots of garlic, black pepper, and tender cauliflower simmering in a tomato broth. Serve with real garlic bread for a true Italian feast!
Provided by JoAnnOx
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.
- Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
- While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.
- At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.
- When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.
- Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 75.2 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 6.3 g, Protein 16.5 g, SaturatedFat 5.1 g, Sodium 1288.7 mg, Sugar 8.9 g
SAUSAGE AND SPAGHETTI SQUASH SOUP
Make and share this Sausage and Spaghetti Squash Soup recipe from Food.com.
Provided by aronsinvest
Categories Clear Soup
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp chef's knife or cleaver, remove stem from squash. Peel tough outer skin and cut squash in half. Remove seeds and cut into large 2-inch-long pieces.
- Heat oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Add garlic and season with salt and pepper; cook about a minute more and then add sausage. Break sausage into small pieces and cook until browned, about 6 minutes.
- Add squash, season again with salt and pepper, chili and cook until squash becomes soft around the edges, about 6 minutes. Add wine and scrape up any browned bits that have stuck to the bottom of the pot. Add broth and thyme and bring to a boil. Reduce heat and simmer until squash is soft, about 45 minutes.
- Using the back of a spoon, press squash against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more salt and pepper to taste. Stir in spinach leaves and serve.
- Sprinkle with some Parmesan cheese.
Nutrition Facts : Calories 362.4, Fat 22.8, SaturatedFat 6.9, Cholesterol 32.4, Sodium 839.1, Carbohydrate 14.9, Fiber 1.1, Sugar 2.3, Protein 20.3
SLOW-COOKED SPAGHETTI AND MEATBALL SOUP
I first sampled this spaghetti sauce at my sister-in-law's and had to have the recipe. After all these years, I still think it's about the best I've ever tasted. -Jackie Grant, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 20 servings (about 4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1/2 cup onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs with remaining onion. , Transfer to a 6-qt. slow cooker; add the tomato juice, tomatoes, tomato sauce, celery, bay leaves, garlic and Italian seasoning. Cover and cook on low for 5-6 hours or until heated through. Discard bay leaves. Serve with spaghetti.
Nutrition Facts :
BAKED SPAGHETTI WITH TOMATO SOUP
This is a family favorite that my Grandma used to make. So simple yet so satisfying and a great comfort food. Bacon, onion, tomato soup and spaghetti is all you need to pull off this yummy recipe!
Provided by Lynn366
Categories Spaghetti
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook spaghetti according to directions (al dente).
- Meanwhile, fry bacon pieces till crisp then remove.
- Fry onions in bacon drippings till tender.
- Drain some of the grease, if excessive but leave a moderate amount for flavor.
- To same pan add bacon, 3 cans of tomato soup and season to taste.
- Toss soup mixture with drained spaghetti. Add 4th can of soup to mixture, if you feel it needs added moisture (some will be absorbed by the noodles).
- Place mixture in a 9 x 13 casserole dish and top with crushed crackers (optional).
- Bake at 350 degrees for 25-30 minutes or till heated through.
Nutrition Facts : Calories 755.4, Fat 36.4, SaturatedFat 12.1, Cholesterol 51.5, Sodium 1729, Carbohydrate 85.7, Fiber 5.1, Sugar 18.2, Protein 22.1
SPAGHETTI SOUP
Make and share this Spaghetti Soup recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken.
- Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute.
- Add broth, soup and water. Heat to a boil.
- Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.
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