Leftover Spaghetti Vegetable Soup
Transform your leftovers into a hearty, comforting bowl of *Leftover Spaghetti Vegetable Soup*, a resourceful and delicious way to breathe new life into yesterday's meal. This easy recipe combines tender leftover spaghetti (with or without sauce) with a medley of vibrant vegetables like carrots, celery, and zucchini, all simmered in a savory broth infused with oregano and basil. With just 15 minutes of prep time, this one-pot wonder is perfect for busy weeknights or a cozy lunch. Customize it further with fresh spinach or a garnish of grated Parmesan for added flavor and nutrition. A warm, satisfying twist on traditional vegetable soup, this recipe is as eco-friendly as it is delicious—a must-try for minimizing food waste while maximizing taste!
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Recipe Information
Ingredients
- 2 cups leftover spaghetti (with or without sauce)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes (with juice)
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups fresh spinach (optional)
- 0.25 cups Parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots and celery to the pot and cook for 5-6 minutes, stirring occasionally, until they begin to soften.
Stir in the diced zucchini and cook for another 3-4 minutes.
Pour in the canned diced tomatoes (including their juice) and vegetable broth. Stir to combine.
Add the dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and cook uncovered for 10-12 minutes, allowing the vegetables to become tender.
Stir in the leftover spaghetti, breaking it apart if needed, and cook for 3-5 minutes until heated through.
If using fresh spinach, add it to the pot and cook for an additional 2-3 minutes until wilted.
Taste and adjust seasoning if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 8406 mg | 365% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 50.9 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1322 mg | 102% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5980 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
