Thick Spaghetti Soup
Source of Recipe
Unknown
* Exported from MasterCook *
Thick Spaghetti Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1/2 pound ground beef
1/2 pound bulk pork sausage
1 cup chopped yellow onions
2 cloves garlic -- minced
1 can Italian-style tomatoes with basil* -- including juices
(28-oz.)
2 cups beef broth
1 cup tomato juice
1 teaspoon salt
1/4 teaspoon dried oregano -- crumbled
1/4 teaspoon dried basil -- crumbled
1 bay leaf
Freshly ground black pepper to taste
1/4 cup chopped parsley
1 cup broken spaghetti (1-inch lengths)
1 cup fresh or frozen peas -- thawed
1/2 cup sliced black olives
Freshly grated Parmesan or Asiago cheese -- for topping
In a large saucepan or soup pot over medium-high heat, cook beef, sausage, onion and garlic, stirring and breaking up meats into small pieces. Cook until meat is no longer pink and vegetables are soft, about 10 minutes, stirring occasionally. Pour off any excess grease from pan.
Add tomatoes and juices, broth, tomato juice, seasonings, parsley, and spaghetti. Cover and simmer over low heat until flavors are blended, about 30 minutes. Add peas and olives and cook, uncovered, 10 minutes longer or until ready to serve.
Remove bay leaf and discard.
Ladle into individual bowls, sprinkle with cheese, and serve immediately.
Yields: about 8 cups
Note: *To break up tomatoes, use a pair of stainless-steel kitchen shears, and cut up tomatoes while they are still in the can.
A perfect soup to serve friends or family while they are watching a football game on tv or for a Sunday night supper. Serve with garlic bread and vegetable strips.
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