SPAGHETTI SOUP
Meaty chicken, colorful vegetables and, of course, spaghetti, combine in this hearty one pot meal.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a saucepot over medium-high heat. Add the chicken and cook until it is browned, stirring often. Remove the chicken.
- Stir in the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
- Stir in the broth, soup and water. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add the chicken and parsley, if desired, and heat through.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 34.2 g, Cholesterol 34.3 mg, Fat 8.9 g, Fiber 2.5 g, Protein 16.7 g, SaturatedFat 1.5 g, Sodium 1446.1 mg, Sugar 11.1 g
DAD'S SPAGHETTI SOUP
My father used to make this quick and easy soup for us when our mother was traveling and he was in charge of keeping us fed. It sounds strange, but it's quite yummy!
Provided by Jay
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, add the ground beef and saute for 5 to 10 minutes, or until well browned. Add the onion and garlic and saute for 2 more minutes.
- Then add the tomatoes, corn and water. Bring to a boil and add the spaghetti. Reduce heat to medium low and simmer for 15 minutes, or until the spaghetti is tender.
Nutrition Facts : Calories 471.9 calories, Carbohydrate 48.8 g, Cholesterol 64.3 mg, Fat 21.4 g, Fiber 4.1 g, Protein 20.8 g, SaturatedFat 8.4 g, Sodium 479.5 mg, Sugar 7.7 g
SPAGHETTI SOUP
Make and share this Spaghetti Soup recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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 AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
SPAGHETTI & MEATBALL SOUP
A couple of nights a week our family ends up eating in shifts because everyone is going every which way, all at the same time. Having a hearty soup simmering in the slow cooker is an easy way to give them all a warm meal. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Lunch
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.
Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1452mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)
I made this soup recently it's delicious! You can make this in a crock pot but you will have to brown the meat with veggies firstly in a skillet. Double the recipe if desired. The ground beef can be made ahead of time, if you have freezer-ready ground beef, even easier! Feel free to adjust ALL ingredients to suit taste. You can really use any kind of pasta that you like for this, I prefer spaghetti, for a thicker soup decrease the water.
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat.
- Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil.
- Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired).
- Add in the the Parmesan cheese the last 20 minutes of cooking.
- Add in the cooked pasta before serving and heat through.
- Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).
Nutrition Facts : Calories 523.6, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1075.1, Carbohydrate 55.9, Fiber 5.6, Sugar 23.6, Protein 29.4
SPAGHETTI SOUP
Reminds me of my grampa, who used to make this for me when I was young, every time I make it. I could eat this 7 days a week!!
Provided by Brandi Bean
Categories Other Soups
Time 45m
Number Of Ingredients 7
Steps:
- 1. Cook beef, onion, green pepper add salt and pepper till done; drain just a little
- 2. Boil potatoes; break spaghetti into 3rds add to potatoes so both will be done at the same time. Do not drain!! Add tomatoes
- 3. Combine all ingredients; heat till hot and enjoy!
SPAGHETTI AND CHICKEN MEATBALL SOUP
Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it's a dish best eaten right when it's made.
Provided by Ali Slagle
Categories dinner, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
- In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
- Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.
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