Spaghetti Lovers Soup Recipes

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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



Spaghetti & Meatball Soup image

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.

1 cup soft bread crumbs
3/4 cup 2% milk
2 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 pounds bulk mild Italian sausage
SOUP:
4 cups beef stock
1 jar (24 ounces) marinara sauce
3 cups water
1 teaspoon dried basil
Parmesan rind, optional
8 ounces angel hair pasta, broken into 1-1/2-inch pieces
Additional freshly grated Parmesan cheese, optional

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.

Provided by dojemi

Categories     Spaghetti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15



Spaghetti-Lovers Soup image

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

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

SPAGHETTI LOVERS SOUP

Provided by My Food and Family

Categories     Home

Number Of Ingredients 15



Spaghetti Lovers Soup image

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

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

SPAGHETTI LOVER'S SOUP

Make and share this Spaghetti Lover's Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 57m

Yield 6 serving(s)

Number Of Ingredients 15



Spaghetti Lover's Soup image

Steps:

  • In a large saucepan or Dutch oven, cook meat, onion, bell pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks; drain off fat.
  • Add the water, undrained tomatoes, spaghetti sauce, sugar, salt, Italian seasoning, black pepper, and crushed red pepper to meat mixture.
  • Bring to boiling; add broken spaghetti; return to boiling; reduce heat; boil gently, uncovered, for 12-15 minutes or until spaghetti is tender.

Nutrition Facts : Calories 249.8, Fat 9.1, SaturatedFat 3.4, Cholesterol 49.9, Sodium 426.7, Carbohydrate 23.3, Fiber 3.9, Sugar 10.9, Protein 18.7

1 lb lean ground beef
1/2 cup chopped onion (1 medium)
1/2 cup chopped green bell pepper (1 small)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped carrot (1 medium)
2 garlic cloves, minced
2 1/2 cups water
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) jar spaghetti sauce
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
crushed red pepper flakes, to taste
2 ounces dried spaghetti, broken into 2-inch pieces

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