I like healthy food and getting as many veggies into my loved ones as possible. I also like comfort food and easy dinner preparation. Spaghetti soup is one of those recipes that fit both categories nicely. It is familiar and comforting but packed with veggies and made with items already found in your pantry and fridge!
I also like to make really big pots of food. Some of my recipes are for feeding 20-40 people (the size of an average missional community). Even if I’m not making food for my community, I still like to make a lot, so we have leftovers around for lunches and easy dinners.
This Spaghetti soup is one of those dishes I have been making for years that I don’t actually follow a recipe for, so I had to stop and write it down when I made it yesterday. I will share my basic Spaghetti soup recipe, but just know that you really can’t mess this up, and you can add or remove any veggies you’d like to. It is very adaptable to your own preferences. The amount for veggies is approximate and changes every time I make it. Also, depending on how soupy or stewie you like, add more or fewer noodles.
Healthy and Easy Spaghetti Soup RecipePrint Recipe
- 16-ounce ground turkey
- 3 24-ounce jars of spaghetti sauce
- 2 32-ounce boxes of chicken broth
- 16-ounce fresh sliced mushrooms
- 4-5 medium to large carrots, sliced
- 3-4 medium zucchini, diced small
- 2 green peppers, diced
- 6-8-ounce spaghetti or angel hair pasta, broken into bite-sized pieces (or any pasta shape you prefer)
- Salt and pepper to taste
1. Brown the ground turkey in a large soup pot.
2. Add the spaghetti sauce and chicken broth and let it simmer while you chop the vegetables.
3. Brown the mushrooms in a pan with a bit of olive oil and add them to the pot.
4. Chop the rest of the vegetables and throw them in. Continue to simmer the soup for about 25-30 minutes or until the vegetables are just tender.
5. Add the pasta and cook for approximately the amount of time stated on the box of pasta or until it is cooked al dente.
6. Taste it before you add any salt or pepper, as the broth and spaghetti sauce already contains salt, and you don’t want to overdo it!
7. You can either serve it immediately or transfer it to a slow cooker on the “keep warm” setting to be served to a larger crowd. Serve with parmesan cheese on the side.
1. Can be made vegetarian by omitting the turkey and replacing the chicken broth with vegetable broth. You can also make this gluten-free using gf noodles.