Spaghetti Lover’s Soup

By Dianne Godfrey.
 Date: Aug. 14th, 2019 - 1:00 PM

Ingredients

1 pound lean ground beef

1 medium onion, chopped ( ½ cup)

1 medium green sweet pepper, chopped ( ½ cup)

1 stalk celery, chopped ( ½ cup)

1 medium carrot, chopped ( ½ cup)

2 cloves garlic, minced

1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

1 (14 ounce) jar prepared spaghetti sauce

1 cup water

1 tablespoon quick-cooking tapioca, crushed

½ teaspoon dried Italian seasoning, crushed

¼ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

2 ounces dried spaghetti, broken into 2- to 3-inch pieces

Preparation

  1. In a large skillet, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3½- or 4-quart slow cooker. Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.

Spaghetti Lover's Soup