Spaghetti in a soup

I’ve become a soupaholic lately. How can I not be?

It was negative 20 degrees outside last week – BEFORE WIND CHILL. What in the world is going on? When the world is crazy (and cold), people need soup.

So, I thought we’d try out a recipe from the cooking demonstration – Spaghetti Soup. Essentially, it is a spaghetti recipe with beef broth added. It was quite yummy. I think we actually prefer it to regular spaghetti because the sauce completely covers the noodles.

Spaghetti Soup

1/2 lb. ground beef
1 large can tomato sauce
1 small onion, chopped (1/2 cup)
2 tbsp garlic, minced
1 tsp oregano
2 bay leaves
4 roma tomatoes, cut into 1-inch pieces
1 can mushrooms (I used fresh mushrooms instead)
1/2 cup beef broth
1/2 box whole wheat spaghetti noodles, broken in half

Brown ground beef with onions. Break pasta in half and cook. Mix in sauce, garlic, oregano, bay leaves, tomatoes, mushrooms and broth with ground beef and onions. Heat in sauce pan over medium heat for 10 minutes. Cover and simmer on low for 10 minutes. Add cooked pasta and serve with garlic bread.

It made plenty for 2-3 meals for us.

It’s quite delicious and easily fulfills your NEED for warm soups in this cold weather.