Thick Spaghetti Soup Recipes

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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



Spaghetti Soup image

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.

2 tablespoons vegetable oil
1/2 lb boneless skinless chicken breast, cut into cubes
1 medium onion, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1 stalk celery, finely chopped (about 1/3 cup)
2 garlic cloves, minced
4 cups chicken broth
10 3/4 ounces condensed tomato soup
1 cup water
3 ounces spaghetti, broken into 1 inch pieces
2 tablespoons chopped fresh parsley (optional)

THICK SPAGHETTI SOUP

This is an extremely thick hardy soup, a whole meal in a bowl. We usually have some raw vegetables with dip and some good crusty bread with it. It freezes very well. I've had this recipe for sometime now. I believe it came from the first year of the Taste of Home magazine, but I'm not positive.

Provided by mickie49

Categories     Spaghetti

Time 1h35m

Yield 7-8 serving(s)

Number Of Ingredients 17



Thick Spaghetti Soup image

Steps:

  • Saute meats with onions and garlic in large soup kettle.
  • Drain excess grease.
  • Add next 10 ingredients.
  • Bring to a boil, reduce heat, cover and simmer 60 minutes, stirring occassionally.
  • Add peas and olives,cook, uncovered for 10 minutes.
  • Remove bay leaf.
  • Sprinkle each serving with parmesan cheese.

1/2 lb ground beef
1/2 lb sweet Italian sausage link
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can Italian-style tomatoes, with basil,do not drain,roughly break-up tomatoes
2 cups beef broth
1 cup tomato juice
1 teaspoon salt
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 bay leaf
fresh pepper
1/4 cup fresh parsley, chopped
1 cup raw spaghetti, broken into 1 inch pieces
1 cup frozen peas
1/2 cup sliced ripe olives
grated parmesan cheese

THICK AND CREAMY VEGETABLE SOUP

This is another recipe from the Anne of Green Gables cookbook. Delicious vegetable soup is perfect on a cold day! Please note all times are approx. If you find they need adjusting please let me know

Provided by Psalm AKA Typo Qween

Categories     Potato

Time 1h

Yield 6 8 ounce servings, 6 serving(s)

Number Of Ingredients 14



Thick and Creamy Vegetable Soup image

Steps:

  • Chop onion and celery into tiny pieces.
  • Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
  • Chop carrots and potatoes into small pieces. Add peas and set aside.
  • Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
  • After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
  • Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
  • Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
  • Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

2 yellow onions, small
2 stalks celery, large peeled
2 tablespoons butter
2 carrots, medium
1 large potatoes or 2 small potatoes
1/2 cup frozen peas
1 cup canned tomatoes or 3 small fresh tomatoes
1 teaspoon salt
1 pinch pepper
1 teaspoon basil leaves
1 tablespoon dried parsley
2 cups chicken broth (or 2 chicken cubes plus 2 cups boiling water)
2 1/2 cups milk
1 green onion, sliced

PASTA BEAN SOUP

My family loves this soup during our cold New England winters. It's very thick and hearty.-Beverly Ballaro, Lynnfield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13



Pasta Bean Soup image

Steps:

  • In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

Nutrition Facts :

1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese

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