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Sausage & Spaghetti Soup Recipe

When the nights begin to get cooler, soup is a comforting, warming dinner option. Sausage and Spaghetti Soup incorporates the flavors of Italian Spaghetti with meat sauce, along with garbanzo beans and zucchini. Not only is it easy, it can be made in 30 minutes on the stove or can cook all day in the slow cooker. All that is needed for a complete meal is a tossed green salad and crusty bread.
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

  1. 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.

  2. Remove from the skillet, drain well.

Slow Cooker:
  1. Transfer the sausage to a 5 quart slow cooker.

  2. Add the onion flakes, spaghetti sauce, beef broth, and red wine.

  3. Stir in the garbanzo beans.

  4. Cook on low 6 hours or high 3 hours.

  5. Add the spaghetti and zucchini; continue cooking on low 1 hour or high 30 minutes.

  6. Season to taste with salt and pepper

Soup Pot Directions:
  1. Transfer the browned sausage to a large soup pot.

  2. Add the onion flakes, spaghetti sauce, beef broth, and red wine.

  3. Bring the mixture to a boil, turn the heat down, and simmer 15-20 minutes.

  4. 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.

  5. Season with salt and pepper to taste.

  6. 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%

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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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