Spaghetti Lovers Soup Recipes

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SPAGHETTI LOVER'S SOUP



Spaghetti Lover's Soup image

Spaghetti Lover's Soup: All the flavors we love in Spaghetti, loaded up with lots of extra veggies, and sure to be a family favorite!

Provided by The SouthernPlate Staff

Categories     Soup

Time 4h40m

Number Of Ingredients 9

2 cups spaghetti sauce
1 cup cooked ground beef (Optional, I just use leftover prepared spaghetti sauce that I've already added meat to.)
2 15 oz cans diced tomatoes (undrained)
2 15 oz cans kidney beans (undrained)
2 large carrots
1 stalk celery (optional)
dry spaghetti noodles (I use enough to make spaghetti for one person)
2 cups water
1 tablespoon Italian Seasoning (optional)

Steps:

  • In a large pot, place sauce, beef (if using), tomatoes, kidney beans, and water into pot. Peel and chop carrots and dice celery, add to pot. Add seasoning if desired.
  • Bring to a boil and then reduce heat, simmering until vegetables are tender. Break spaghetti noodles into one or two inch segments and add these as well. Continue cooking until pasta is tender.

Nutrition Facts : Calories 252 kcal, ServingSize 1 serving

SPAGHETTI LOVER'S SOUP



Spaghetti Lover's Soup image

This easy slow-cooker soup has all the great flavors of your favorite dish of spaghetti with beef sauce, without a lot of fussy preparation.

Provided by EatingWell Test Kitchen

Categories     Healthy Italian Soup Recipes

Time 4h40m

Number Of Ingredients 15

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
2 cloves garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 (14 ounce) jar prepared spaghetti sauce
1 cup water
1 tablespoon quick-cooking tapioca, crushed
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 ounces dried spaghetti, broken into 2- to 3-inch pieces

Steps:

  • In a large skillet, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker (see Tip). Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.

Nutrition Facts : Calories 252 calories, Carbohydrate 27 g, Cholesterol 49 mg, Fat 8 g, Fiber 5 g, Protein 19 g, SaturatedFat 3 g, Sodium 529 mg, Sugar 12 g

THE BEST SPAGHETTI CASSEROLE



The Best Spaghetti Casserole image

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
  • Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g

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

SPAGHETTI LOVERS SOUP



Spaghetti Lovers Soup image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 15

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

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

SPAGHETTI LOVER'S SOUP



Spaghetti Lover's Soup image

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

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

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

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