Souper Spaghetti | Midwest Living

Souper Spaghetti

Souper Spaghetti

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  • Makes: 6 servings
  • Prep 20 mins
  • Cook 25 mins

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Ground beef, vegetables, and broken spaghetti noodles are simmered in a rich tomato sauce to make this fun dinner dish.


  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 small green sweet pepper, chopped
  • 1/2 cup chopped celery (1 stalk)
  • 1 medium carrot, chopped
  • 2 cloves garlic, minced
  • 2 1/2 cups water
  • 2 14 1/2 - ounce cans diced tomatoes
  • 1 13 - 15 - ounce jar spaghetti sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • dashed crushed red pepper
  • 2 ounces spaghetti, broken into 2-inch pieces


  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. Serve immediately. Garnish with fresh herb sprigs, if you like. Makes 6 servings.

Nutrition Facts

(Souper Spaghetti)

Servings Per Recipe 6, fiber (g) 4, sodium (mg) 882, Fat, total (g) 11, chol. (mg) 48, carb. (g) 25, cal. (kcal) 264

Comments (2)

brownd.3275 wrote:
I was a bit scared with this dish. It had everything I like but looked a bit over the top. So I tried it and I loved it. So much so that even the leftovers seemed to be even better a few days latter. I have no fear to change things but all I did was use a spicy spaghetti sauce is all. Don't be afraid make this soup. The more you eat the more you will like it. Sprinkle it with some grated parm also while nice and hot.

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