Leftover Spaghetti Vegetable Soup Recipes

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LEFTOVER SPAGHETTI VEGETABLE SOUP



Leftover Spaghetti Vegetable Soup image

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

1 (26 ounce) jar spaghetti sauce (any red kind will do)
1.5 (26 ounce) jars chicken broth (or water with boullion)
12 ounces frozen mixed vegetables
leftover spaghetti, chopped into 1-2 inch strands
grated parmesan cheese or romano cheese

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

LUCY'S LEFTOVER VEGETABLE SOUP



Lucy's Leftover Vegetable Soup image

Warming winter soup made using leftover vegetables!

Provided by ljshakey

Time 35m

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Heat the oil in a pan. Add onion, garlic and cumin seeds and cook over low heat for 5 minutes.
  • Prepare veg and add to pan. Heat for further 5 minutes to gain colour.
  • Add stock, bring to boil then simmer and cover for 20 mins, or until vegetables are soft.
  • Add soup to blender and blitz. If you prefer chunkier soup, mash vegetables instead.
  • Put soup back into pan, heat mixture for 5 minutes, seasoning to taste. Serve with crusty bread or croutons.

SPAGHETTI SAUCE SOUP



Spaghetti Sauce Soup image

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

LEFTOVER BEEF VEGETABLE SOUP



Leftover Beef Vegetable Soup image

Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!

Provided by SHORECOOK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

2 medium potatoes, peeled and cubed
4 stalks celery, diced
1 small onion, diced
6 cups water
2 tablespoons beef base (such as Better than Bouillon®)
½ pound cubed cooked beef
1 (16 ounce) package frozen peas and carrots
½ teaspoon parsley flakes
½ teaspoon dried oregano
½ teaspoon dried basil

Steps:

  • Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
  • Cover and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g

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