Should you cook pasta before adding to soup?

Sometimes you do and sometimes you don't, but for this recipe we will add uncooked spaghetti to the soup. Cooking the spaghetti directly in the broth will allow it to absorb loads of savory tomato flavor.

How much pasta should I put in soup?

You can make this soup with up to a full 16 ounce package of spaghetti or less if you prefer. Adding too much pasta will remove the soup aspect from the recipe.

u003cstrongu003eCan I freeze spaghetti soup?u003c/strongu003e

If you want to freeze this soup, skip the pasta until you thaw it out. Then when you are ready to reheat, place thawed soup in a large dutch oven or pasta pot, bringing it to a boil and then adding the pasta. Cook until the pasta is tender and serve.

Spaghetti Soup - The Pasta Twins

Description

Spaghetti soup is a heartwarming fusion of traditional Italian spaghetti with a cozy, flavorful soup. This unique and quirky soup is made with homemade, miniature meatballs and perfectly cooked spaghetti, swimming in a flavorful tomato broth, seasoned with aromatic Italian spices.

Ingredients

Scale

For the meatballs:

1 pound ground beef (lean)
3/4 cup Panko breadcrumbs
1 tablespoon dried basil
2 garlic cloves, minced
1 egg
1/2 teaspoon coarse salt
1/4 teaspoon black pepper

For the soup:

1/2 cup diced onion
4 garlic cloves, minced
1 24-ounce container pasta sauce
1 32-ounce container chicken stock
4 cups water
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried parsley
1 16-ounce package spaghetti
Salt & pepper, to taste

For serving:

Fresh basil, thinly sliced
Ricotta cheese (optional)
Grated parmesan cheese (use you favorite)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, Panko breadcrumbs, dried basil, minced garlic, egg, salt, and black pepper. Mix until just combined.
Roll the meatball mixture into small, bite-sized meatballs (about 1 inch) and place them evenly spaced on the prepared baking sheet.
Bake the meatballs for 15 minutes, or until browned and cooked through. Remove from oven and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the pasta sauce, chicken stock, water and spices. Bring to a boil then add spaghetti. Cook until spaghetti is tender then add the meatballs to the soup.
Garnish with fresh basil and a dollop of ricotta before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop

Nutrition

Serving Size:
Calories: 364
Sugar: 22.3 g
Sodium: 2163.9 mg
Fat: 10.6 g
Saturated Fat: 2.4 g
Carbohydrates: 42.6 g
Fiber: 7.8 g
Protein: 23.2 g
Cholesterol: 68.5 mg