Souper Spaghetti

No need to boil water; cook the pasta directly in the well-seasoned sauce. Serve the saucy ground beef mixture in soup bowls for an easy meal.

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15 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
20 mins
Cook:
25 mins
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Souper Spaghetti

Ingredients
1
pound lean ground beef
1
1
1
stalk celery, chopped
1
medium carrot, chopped
1
teaspoon minced garlic
2
14 1/2 ounce cans diced tomatoes, undrained
2 1/2
cups water
1
13 ounce jar spaghetti sauce
1
tablespoon sugar
1/2
teaspoon dried Italian seasoning, crushed
1/2
teaspoon salt
1/4
teaspoon ground black pepper
 
Dash crushed red pepper
2
ounces spaghetti, broken into 2-inch pieces
 
Fresh herb sprigs (optional)

Directions

  1. In a 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, stirring frequently. Drain excess fat.
  2. Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.

Nutrition Facts

(Souper Spaghetti)
    Per serving:
  • 263 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 3 g monounsatured fat),
  • 48 mg chol.,
  • 960 mg sodium,
  • 28 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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