Ingredients for Beefy Spaghetti Soup
- Beef
- Frozen Cut Green Beans
- 1 medium onion, chopped
- 8 ounces spaghetti
- Garlic Clove
- Parsley Flakes
- Beef Stock
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Pepper
- Mushroom
- Bay Leaf
- Tomato Sauce
- Oregano
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How to Make Beefy Spaghetti Soup
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add 1 pound of ground beef, 1 medium onion (chopped), and 2 cloves of garlic (minced). Brown the beef, breaking it up with a spoon, until cooked through. Drain off any excess grease.
- Add 1 (28 ounce) can crushed tomatoes, 4 cups beef broth, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the Dutch oven.
- Stir in 8 ounces of spaghetti, broken into smaller pieces.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for approximately 20 minutes, or until the spaghetti is tender. Stir occasionally.
- Taste and adjust seasoning as needed. Ladle into bowls and top with freshly grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
41g
Fat
88g
Carbs
41g
