Spaghetti Lovers Soup Ii Recipes

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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

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

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