Spaghetti Soup
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John Starks/jstarks@dailyherald.com Nancy Annino's Spaghetti Soup. |
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John Starks/jstarks@dailyherald.com Nancy Annino's Spaghetti Soup. |
1 pound lean ground beef or bulk Italian sausage (or 50-50 mix)
½ cup chopped onion
½ cup chopped red pepper
½ cup chopped green pepper
½ cup chopped celery
1 medium carrot chopped
2 cloves minced garlic
2½ cups water
2 cans (14 ounces each) diced tomatoes (for a spicy version, choose tomatoes with green chilis 1 jar/can (13-15 ounces) prepared pasta sauce
1 tablespoon sugar
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
Pinch of red pepper flakes
4 ounces long thin pasta (fettuccine, linguine or spaghetti) broken into 2-inch pieces
In a Dutch oven over medium heat cook meat, breaking it up as it cooks. Add onion, peppers, celery and carrots and cook 5 minutes. Add garlic continue cooking until vegetables are tender and meat is no longer pink. Drain off excess grease.
Add water, tomatoes with juice, sauce, sugar and spices. Bring to a boil and add broken pasta. Stir well and submerge noodles. Reduce heat and simmer, uncovered, about 15 minutes until pasta is tender. Serves six to eight.
