This Healthy Spaghetti Soup recipe is a nice change from standard spaghetti. It works great for those cooler months when soup sounds good and the flavors of spaghetti are welcomed.
Try it with some of this waffled garlic bread. It’s so easy and unique.
Use the Instant Pot with this one if you desire.
Servings : 8
Ingredients
- 1 lb ground beef 90% lean or leaner
- 1 onion large, chopped
- 1 pint mushrooms chopped
- 1 can fire roasted diced tomatoes 15 oz
- 1 1/2 Tbsp Italian seasoning or 2 tsp each of oregano and basil
- 2 Tbsp bottled minced garlic
- 32 oz vegetable broth no sugar listed in ingredients
- 1 bag frozen bell peppers about 10 oz
- 1 jar marinara 28 oz
- 8 oz 100% whole grain spaghetti noodles broken into 1/4s
- mozzarella optional topping
- parmesan cheese optional topping
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Instructions
Stovetop
- In a large pot, add meat, onion, and garlic. Saute on medium high until meat is browned.
- Add mushrooms and bell peppers; continue to saute until vegetables are cooked.
- Stir in spices and broth. Bring to a boil. Add spaghetti noodles and return to boiling. Reduce heat and simmer 8-10 minutes or until noodles are cooked.
- Stir in spaghetti sauce and tomatoes; stir well. Simmer 10 minutes. Add Salt and pepper to taste. Stir.
- Serve in mugs or bowls with mozzarella or parmesan cheese sprinkled on top.
Instant Pot
- Press sauté. Add beef, onion, and garlic and cook until meat is browned.
- Press cancel. Add mushrooms, bell peppers, spices, broth, and spaghetti. Program for manual-high and 4 minutes.
- Use quick release (QR) to release the pressure, remove lid, and stir in spaghetti sauce and tomatoes. Program for manual-high zero min. This will just get it up to pressure and then stop.
- Use quick release again and add salt and pepper to taste.
- Serve in mugs or bowls with mozzarella or parmesan cheese sprinkled on top.
Tried this recipe?Let us know how it was!
Comments (3)
Can’t wait to try!
I love this twist! I can’t wait to try it.
Tried this tonight. Very good! Will be making again.