Spaghetti Sauce Soup
Transform your favorite Italian comfort food into a hearty bowl of warmth with this Spaghetti Sauce Soup! Bursting with classic flavors, this recipe combines tender ground beef or Italian sausage, aromatic herbs like oregano and basil, and the rich goodness of tomato paste and crushed tomatoes for a broth that tastes like your favorite spaghetti sauce. A handful of broken pasta cooks directly in the soup, soaking up all that savory flavor, while fresh parsley and a sprinkle of Parmesan cheese provide the perfect finishing touch. Quick to prepare in just 45 minutes, this one-pot meal offers all the cozy satisfaction of spaghetti in a soup form, making it an ideal weeknight dinner for six. Perfect for fans of Italian cuisine, this dish is both nostalgic and comforting, with a modern twist that's sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef or Italian sausage
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, canned
- 4 cups chicken or beef broth
- 1 cup dry spaghetti, broken into 2-inch pieces
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- optional grated Parmesan cheese (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef or Italian sausage to the pot, breaking it up with a wooden spoon, and cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for another 1 minute to toast the spices.
Add the tomato paste to the pot and stir well, cooking for 2 minutes to enhance its flavor.
Pour in the crushed tomatoes and chicken or beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 10 minutes, allowing the flavors to meld together.
Add the broken spaghetti pieces to the pot and cook for 8-10 minutes, or until the pasta is tender.
Stir in the sugar, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnishing each serving with fresh parsley and grated Parmesan cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 7212 mg | 314% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 54.0 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3999 mg | 85% | |
*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.
