Leftover Spaghetti Vegetable Soup Recipes

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

Ingredients

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 SAUCE SOUP

Spaghetti Sauce Soup image

This is a recipe that was born from having no money and still needing to find dinner :) It's a hearty yummy soup, that is super easy to make. Seasonings are all a pretty good guesstimate because I didn't measure as I went along, but I'm usually a pretty good judge on eyeballing it. Also the meat sauce I used was really just 2 leftover meatballs mashed up in leftover sauce, and I'm sure the meat could be left out to make this a vegetarian friendly meal. Enjoy!

Provided by Midwest Maven

Categories Savory

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (14 1/2 ounce) cans chicken broth (any kind will do, I ended up using one can low sodium and one roasted veggie and herb)
1 (15 ounce) can mixed vegetables, drained
1 1/2 cups spaghetti sauce with meat
1/2 small onion, chopped
2 garlic cloves, minced
1 teaspoon Old Bay Seasoning (I used the kind with garlic and herbs)
1 tablespoon Worcestershire sauce
3 -4 dashes Tabasco sauce
1 cup uncooked egg noodles
salt and pepper

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.

Nutrition Facts : Calories 132.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 8, Sodium 895.6, Carbohydrate 19.6, Fiber 3.7, Sugar 4.2, Protein 8.7

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