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Souper Spaghetti

Submitted by: | Source: Midwest Living

Souper Spaghetti
2010-11-30 Other
4.6 8

Ground beef, vegetables, and broken spaghetti noodles are simmered in a rich tomato sauce to make this fun dinner dish. We love spaghetti and soup so this is a great combination. Great for those chili autumn evenings. I serve with garlic toast.

  • Servings: 6
  • Prep Time: 20 minutes
  • Total Time: 45 minutes


1 lb Lean Ground Beef
½ cup Chopped Onion
1 Small Green Sweet Pepper, chopped
½ cup Chopped Celery, 1 stalk
1 Medium Carrot, chopped
2 cloves Garlic, minced
2½ cups Water
2× 14½-oz cans Diced Tomatoes
1× 13- – 15-oz jar Spaghetti Sauce
1 Tbsp Sugar
½ tsp Dried Italian Seasoning, crushed
½ tsp Salt
¼ tsp Black Pepper
dash Crushed Red Pepper
2 oz Spaghetti, broken into 2" pieces (i only use barilla pastas


1. In 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. Drain off excess fat.

2. Add water, undrained tomatoes, spaghetti sauce, sugar, and seasonings. 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.

3. Serve immediately. Garnish with fresh herb sprigs, if you like.