Thick Spaghetti Soup Recipes

SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)

Steps:

• Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
• While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
• Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

THICK SPAGHETTI SOUP

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.

ITALIAN SPAGHETTI SOUP WITH GARLIC

Steps:

• Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
• Cover and simmer 1 hour.
• Add seasonings, spaghetti and spinach.
• Simmer 10-12 minutes until spaghetti in tender.
• Drain.
• Add a small drizzle of olive oil to each bowl when serving.

SPAGHETTI SOUP

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.

SPAGHETTI SAUCE SOUP

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.