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Spaghetti Soup

 Spaghetti Soup
With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups uncooked elbow macaroni
  • 2 pounds Johnsonville® Mild Ground Italian Sausage
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 jar (26 ounces) pasta sauce
  • 1 can (15 ounces) sliced carrots, drained
  • 1 can (14-1/2 ounces) Italian flat beans, drained
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Grated Parmesan or shredded mozzarella cheese, optional

Directions

  • Cook macaroni according to package directions. Meanwhile, in a 6-qt.
  • stockpot, cook sausage, onion and garlic over medium heat 8-10
  • minutes or until sausage is no longer pink, breaking up sausage into
  • crumbles; drain.
  • Add broth, pasta sauce, carrots, beans, water, Italian seasoning and
  • basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to
  • allow flavors to blend. Drain macaroni; stir into soup. If desired,
  • sprinkle servings with cheese. Yield: 12 servings (3 quarts).

2 of 2

Spaghetti Soup (continued)

Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.
Nutritional Facts: 1 cup equals 335 calories, 23 g fat (8 g saturated fat), 51 mg cholesterol, 1,037 mg sodium, 19 g carbohydrate, 3 g fiber, 13 g protein.