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Nutrition Facts
Serving Size 1 (442g) Recipe makes 6 servings
Calories 275
Calories from Fat 85		(31%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 3.4g	16%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.5g
Cholesterol 49mg		16%
Sodium 870mg		36%
Potassium 946mg		27%
Total Carbohydrate 28.7g		9%
	Dietary Fiber 3.3g	13%
	Sugars 14.6g
Protein 19.2g		38%
detailed view... how is this calculated?

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Spaghetti-Lovers Soup

Recipe #160274 | 45 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: dojemi
Mar 16, 2006

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.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
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.
2
Drain off excess fat.
3
Add waterm undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
4
Bring to a boil.
5
Add broken spaghetti.
6
Return to boiling.
7
Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
8
Serve immediately.

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Featured Reviews for This Recipe

From: mydesigirl

On Nov 4, 2009

This was a wonderful soup recipe! I skipped the carrots and the sugar and chose angle hair pasta as the noodle but followed the rest of the recipe as written. When I make this again, I think that I will add some mushrooms. We topped it with Parmesan cheese and it was inhaled. I had enough left over for lunch today and it wasn't very soupy anymore but still delicious! Thanks so much for posting!!

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From: bmcnichol

On Oct 13, 2008

Very good and easy to make. I made this for lunch today. I followed the recipe as written other then I used crushed tomatoes instead of diced. I didn't add the celery, carrot, the red pepper flakes or the sugar. I also added some parmesan cheese. I used beef broth instead of water. Mine was more like a soup then what is pictured. My boys enjoyed it. My son said he thought it tasted like stuffed peppers with noodles instead of rice.

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From: ChefRaylene

On Jul 16, 2008

This was a wonderul dish. I have made it now a couple of times and everyone has loved it and asked for the recipe. Thanks for posting.

0 people found this review helpful

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From: Domestic Goddess

On Sep 29, 2007

Hubby and I really enjoyed this soup. When reheating it the next day, it was more like a Goulash, and still oh so good!! I did add 1/2 cup of finely diced green bell peppers, 7/8 cup of sliced baby carrots, 2 tsp. of jarred minced garlic, (15 ounces) of Hunts Traditional-Style Spaghetti Sauce, and added Italian Diced Tomatoes with Basil, Garlic, and Oregano. Hubby thought the 1 tablespoon of sugar made the soup taste too sweet, so next time I will only add a 1/2 tablespoon, or delete it from the recipe all together. For some reason I couldn't find my bottle of crushed red pepper flakes, so I added 1/2 tsp. of Tabasco, and 1/4 tsp. of cayenne red pepper. I also added (3 ounces) of "thin" spaghetti, rather than the regular spaghetti. When simmering the soup, I covered the pot w/a lid, and simmered it for 15 minutes. I can't wait to make this again, but next time w/the crushed red pepper flakes. This soup was quite delish!! "Thank you" for the recipe dojemi.

3 people found this review helpful

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