Spaghetti soup? Yes, it sounded like a good idea! I posted Lasagna Soup awhile back that I’ve made many times at the castle and for a couple of parties. Everyone loves it! If lasagna could make the transition to soup, spaghetti could possibly make the transition equally well. I looked up recipes online and decided to follow my own idea of what spaghetti soup should be.
I chose to use Italian sausage as my meat. I used ground beef as well. In the lasagna soup there are several spices like fennel that provide the typical lasagna flavors. Using Italian sausage provided extra seasoning for the spaghetti. I started by searing the sausage and beef in a large nonstick skillet until it was browned in places for the best flavor. I broke it up into smaller pieces, cooked it through and set it aside in a bowl.
In the same skillet I added a drizzle of oil and sautéed a small onion and a yellow sweet bell pepper I’d chopped up. I sprinkled it liberally with salt.
When the onions were translucent I added 8 ounces of chopped mushrooms and let them sauté a few minutes more.
I measured a tablespoon of minced garlic and added it to the vegetables along with a teaspoon of both oregano and basil. I let them sauté to toast up the seasonings and garlic a bit.
When the spices were fragrant and the vegetables golden, I added them to the soup pot along with the tomatoes, beef broth and black olives.
I stirred the soup and turned the heat to medium high.
Once my soup pot was gently bubbling I turned the heat down to medium low and let the pot simmer for about 30 minutes.
At 30 minutes I added the Italian sausage and ground beef and stirred my soup. I taste tested for seasoning, adding salt and pepper. I turned the heat up to medium high to get it bubbling again in preparation for adding pasta.
I’d broken my spaghetti noodles into about 1″ pieces and now added them to the pot. I set a timer for 8 minutes and stirred the soup occasionally to allow the pasta to cook evenly. At 8 minutes the pasta was still very al dente. I let it simmer for about 30 minutes all together and the pasta was finally done.
I turned the heat off when my pasta was still al dente, to hopefully prevent it from going crazy soaking up all of the broth and getting mushy. That’s always a problem when making soup that contains pasta or rice. I let it stand for 10 minutes.
I served the soup garnished with shredded Parmesan and it was amazing! It was truly spaghetti in soup form! I loved having it as a soup and will definitely be repeating this recipe in the future. Possibly as often as I make the lasagna soup!
A note on the pasta: it did continue to soak up a great deal of broth. Although we ate it as soup the first night, the next night it was pretty much a casserole with very little broth. Which wasn’t a problem, spaghetti casserole is always a welcome meal here!
- 1# Italian sausage
- 1# ground beef
- drizzle of oil
- 1 small onion; chopped
- 1 sweet bell pepper (I used an orange one)
- generous sprinkle of salt
- 8 ounces button mushrooms; diced
- 2 tablespoons minced garlic
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 28 ounce cans diced tomatoes
- 6 cups beef broth
- 2 small cans sliced black olives (about 8 ounces)
- 1 lb spaghetti noodles; snapped into 1″ pieces
- Salt and pepper to taste
- Shredded Parmesan for garnish.
In a large nonstick skillet sear the sausage and ground beef until it is browned, then break into smaller pieces and cooked through. Set aside in a bowl.
In same skillet, add a drizzle of oil and sauté the onion and sweet bell pepper with a good sprinkling of salt until the onion is translucent. Add mushrooms, garlic, oregano and basil and cook for several more minutes until golden.
Add vegetables to a soup pot along with the tomatoes, beef broth and black olives. Bring pot to a boil over medium high heat then reduce to medium low and simmer for 30 minutes.
Add Italian sausage and ground beef and stir well. Taste test for seasoning, adding salt and pepper to taste. Increase heat to medium high until the soup is bubbling again and add the spaghetti noodles. Set timer for 20 minutes and stir occasionally.
When pasta is al dente, after about 20-30 minutes, remove pot from heat. Taste test for seasoning again.
Let set for 10 minutes and serve soup hot garnished with shredded Parmesan.