spaghetti soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
in a large soup pot, sauté chopped cabbage, chopped squash and zucchini and chopped garlic. Add Mrs. Dash and dry soup mix. Add 12 cups warm water and entire can of tomatoes. Simmer on medium heat, I add homemade meatballs and let them cook in the soup, but you can add frozen. Add a hunk of hard parm or the rind of parm to add flavor. let simmer for a minimum of 2 hours, the longer it cooks, the better it tastes! I cook the pasta separate and add to the bowl then ladle the soup over. You can add the rest of the pasta to the remaining soup after it cools to avoid overcooked pasta.
Serving Size: 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user LJACOB126.
1 box spaghetti3 packets lipton French onion soup mix1 whole zucchini1 whole yellow squash1 small head of cabbage3 large cloves garlic1 can whole peeled tomatoes2 tbsp. olive oil2 tsp mrs, dash Italian seasoning1/4 cup hard parmesean, or a rind salt and pepper to tastemeatballs (frozen or homemade)
in a large soup pot, sauté chopped cabbage, chopped squash and zucchini and chopped garlic. Add Mrs. Dash and dry soup mix. Add 12 cups warm water and entire can of tomatoes. Simmer on medium heat, I add homemade meatballs and let them cook in the soup, but you can add frozen. Add a hunk of hard parm or the rind of parm to add flavor. let simmer for a minimum of 2 hours, the longer it cooks, the better it tastes! I cook the pasta separate and add to the bowl then ladle the soup over. You can add the rest of the pasta to the remaining soup after it cools to avoid overcooked pasta.
Serving Size: 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user LJACOB126.
Nutritional Info Amount Per Serving
- Calories: 279.9
- Total Fat: 8.4 g
- Cholesterol: 12.0 mg
- Sodium: 809.4 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 3.6 g
- Protein: 13.9 g
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