This soup is also a perfect dish to serve at your yearly Halloween BOO-ffet, and is a delicious change from the traditional chili. Kids and Adults love this soup, and it can be made hot and spicy by using hot Italian sausage or milder by using half hot and half mild Italian sausage.
Sausage and Spaghetti Soup
10 Servings
1 pound Italian Sausages (hot if you like spicy, or half hot and half mild)
1/4 cup dehydrated onion flakes
1 28 oz. can or jar prepared spaghetti sauce
7 cups beef broth, or 7 teaspoons beef bouillon and 7 cups water
1 cup dry red wine
1 16 oz. can garbanzo beans, drained and rinsed
5 ounces thin spaghetti, broken into 2" pieces
1 pound zucchini, cut into 1/2" dice
Salt and freshly ground pepper, to taste
Freshly Grated Parmesan cheese, for serving
- Remove the casings from the Italian sausage and place them in a large skillet; sauté until lightly browned, breaking the pieces up into bite-size chunks.
- Remove from the skillet, drain well.
- Transfer the sausage to a 5 quart slow cooker.
- Add the onion flakes, spaghetti sauce, beef broth, and red wine.
- Stir in the garbanzo beans.
- Cook on low 6 hours or high 3 hours.
- Add the spaghetti and zucchini; continue cooking on low 1 hour or high 30 minutes.
- Season to taste with salt and pepper.
- Transfer the browned sausage to a large soup pot.
- Add the onion flakes, spaghetti sauce, beef broth, and red wine.
- Bring the mixture to a boil, turn the heat down, and simmer 15-20 minutes.
- Add the garbanzo beans and spaghetti, bring back to a boil, and continue to cook for 10 minutes; add the zucchini and continue cooking until the pasta and zucchini are tender, about 10 more minutes.
- Season with salt and pepper to taste.
Amount Per Serving
Calories 282 Calories from Fat 90
Percent Total Calories From:
Fat 32% Protein 22% Carb. 46%
Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 24 mg
Sodium 1277 mg
Total Carbohydrate 32 g
Dietary Fiber 2 g
Sugars 0 g
Protein 16 g
Vitamin A 12% Vitamin C 28% Calcium 0% Iron 18%