Spaghetti Lover’s Soup – Use Up That Leftover Spaghetti Sauce!

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It seems like whenever I make spaghetti, I always end up with a cup or two of sauce left. Seeing as how spaghetti is one of my favorite meals, its only fitting that leftover spaghetti sauce be recycled into another one of my favorite meals. This dish is quick and easy to throw together, hearty, aromatic, and absolutely delicious from start to finish. Reminiscent of an Italian Chili, I’ve never met a soul who didn’t love it.

Using leftover spaghetti sauce really stretches the dollars here in that there is no need to add additional meat. if you like though, you can substitute a can of sauce for the leftover and make it meatless for any vegetarians in your life. See? This really does please everyone!

A note about leftovers: I don’t serve my leftovers the very next day. I usually try to wait a day in between recycling them into another meal or serving the same meal again. That way, no one actually feels they are eating leftovers. The only exception is when leftovers are taken for work lunch. :)

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You’ll need: 2 cans kidney beans (or your favorite bean!), two cans diced tomatoes, two carrots, one stalk celery, leftover spaghetti sauce, and some dry spaghetti.

If you don’t have celery on hand just leave it out. Your sauce is seasoned enough anyway :). This is really a great recipe to just use what is on hand. Last time I made it I only had a large can of baked beans. I rinsed them in a strainer and put them in and it was delicious.

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Dump tomatoes, beans, and spaghetti sauce in a large pot. Its best not to wear a brand new white shirt when doing this if you have the same amount of grace that I do when “dumping”.

Whenever a recipe calls for two cans of kidney beans, I always get one can of light and one can of dark just to give it a bit more color variety.

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Add water

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Peel and chop your carrots and dice up your celery. I LOVE how the carrots taste in this.

If you are a carrot person, feel free to double this amount!

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Stir those in.

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I like to add a bit more Italian seasoning but you don’t have to.

I love me some Italian seasoning! I’ll know I’ve had enough when my skin turns green and I begin to smell like Oregano.

Until then, I ain’t a stoppin’!

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Bring that to a boil and then reduce heat and simmer until carrots and celery are tender.

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While that is cooking, break up your spaghetti noodles into about one inch pieces or so. of course you can substitute any old pasts for this. Whatever cranks your tractor.

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Once your veggies are tender, dump in your spaghetti and continue cooking until noodles are done.

I would like for you to feed this  to your family but at this point the smell might have you eating the entire pot yourself!

Spaghetti Lover’s Soup

Spaghetti Lover’s Soup

Ingredients

  • 2 Cups leftover spaghetti sauce
  • 2 cans diced tomatoes
  • 2 cans kidney beans
  • 2 carrots
  • 1 stalk celery (optional)
  • dry spaghetti noodles (I use enough to make spaghetti for one person)
  • 2 Cups water
  • 1 T Italian Seasoning (optional)

Instructions

  1. Dump sauce, tomatoes, kidney beans, and water into pot. Peel and chop carrots and dice celery, add to pot. Add seasoning if desired. Bring to a boil and then reduce heat, simmering until vegetables are tender. Add spaghetti noodles which have been broken into one inch segments. Continue cooking until pasta is tender.
http://www.southernplate.com/2009/03/spaghetti-lovers-soup-use-up-that-leftover-spaghetti-sauce.html



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Comments

    • says

      Hey Tracy, thank you so much.
      It really is hearty, very filling.
      Oh now you have me wanting garlic cheese bread!!!!! ~mouth drops~
      Thank you for all of your kindness and for taking the time to always comment. I look forward to them so much!
      Gratefully,
      Christy :)

      • Louise says

        I freeze left over spaghetti sauce. I put it in the freezer without the lid and when it is frozen I put the lid back on so it will not freezer burn. My bunch will not eat homemade they will only eat Ragu with Mushrooms old style.

  1. says

    ‘K…so when I make spaghetti, I mix the sauce and the noodles in the pot and serve…do you think that I could just tump that into the pot with the rest of the ingredients and it turn out ok?? I may try it anyway as I have some leftover spaghetti…I’ll try tomorrow night, because like you I like to wait a night and I’ll let you know how it turns out.

    PS…I did try your mexican pizza and it was a hit with Hubby, and again you were right as it is very filling!!

    • says

      Hey! That would work just fine! The noodles will be a little more done but they always are in soup anyway!!!
      YAY!! So glad you tried the pizza and DOUBLY glad they liked it!!!

      you know, my blog makes me hungry
      lol

      Thank you!!!!!
      Christy :)

    • says

      Now I am a pasta Fagoli lover myself and this really is very similar to it. I also make it at home but like you, don’t need such a large quantity and it isn’t the easiest recipe to tone down. This is a lot less fuss, too.
      Wow, are we on the very same wavelength or what?

    • says

      hehe, y’all sound like a perfect waste not want not couple!!

      I have (and always have had) a tendency to overcook. I think its the ingrained thing of always having enough should company drop by.
      I envy your efficiency!!!
      Gratefully,
      Christy :)
      P.S. I’ll share my leftover sauce :)

    • says

      hehe, everyone in my family (other than myself) was dropped on their heads as children. I have to sneak my onion in when I do. My sauce was already seasoned with it but you are right, adding addition to the soup is a home run.
      If it were just me, there would be a spoonful of onion in every spoonful! lol
      Gratefully,
      Christy :)

    • says

      oh Tamara, thank you so much!!! That made my heart melt and now my cheeks are hurting from smiling. Thank you thank you thank you, you’ve made my day.

      Let me know how you like it if you get a chance!!!
      PLEASE have a week as wonderful as you are!
      Gratefully,
      Christy :)

    • says

      Hey Rebel!!
      and what is up with this cold weather? Do you know who we need to talk to about this?
      Yesterday it was actually hot! I have worn shorts all week and then today I step outside and BRRRRR.
      you know what? I put on my shorts anyway and strutted around all day in denial! lol

      I’ll wear shorts the rest of the week too and I bet you I’ll bring back the warm weather out of pure spite!!!!

      Just watch and wait….I’m doing this for all of us!!!
      Gratefully,
      Christy :)

  2. Linda Madden says

    Thanks Christy for this soup recipe.
    I always have left over spaghetti sauce. Usually add it to fresh after freezing it, or use it to make home made pizza. Looks like I’ll be making a little extra next time, so I can try out this soup recipe.
    Keep on cooking
    Linda in Louisiana :)

  3. Sheila says

    I never thought to make soup with leftover spaghetti sauce–what a concept. I have one daughter who is an Italian food nut and I know she will love this–I’ll have to make it for her soon. Thanks for the idea. Sheila

  4. Betsy says

    Made this yummy meal for dinner tonight and it was a big hit! The hubs and the picky princess even liked it as well as the mother-in-law (had to share the love!!). My only disappointment is that I thought I would have enough to freeze for another meal, but we ate so much that we will barely have enough for lunch!!

    Thanks so much for sharing this great recipe!!!

    P.S. Learned that less is more when it comes to the noodles. I used corkscrew noodles and really used too much! I can never get the amount right!!!

    P.S.S. I drained the beans and in the end had to add some water and chicken broth. Should I not drain the beans next time??

  5. ShellBell says

    My Husband makes Meatball Madness a couple times a month and we always have so much leftover sauce… He makes homemade sauce and changes it up all the time. I am so excited to try this out right now with the leftover sauce!! Yay!!! It looks YUMMY! We have a snow day so the kids are playing in the snow and will be ice cubes later, this will be sure to warm them up! Thank you!!!

  6. Eileen says

    I love carrots in spaghetti sauce, and in this “soup” it makes even more sense! Since my family is a little finicky about celery and onions, I usually blend those til they’re ‘liquidy’ – the family doesn’t even notice, and it adds so much flavor!

  7. says

    ooooooooooooooooooo, I may have to try this.. YUM! We never end up with extra sauce.. but rather dry spaghetti when you try to reheat it.. So my mom taught me to throw in a can of tomato soup, tomato paste, and 3 cups of water.. to make Spaghetti soup! YUM! though it took me two years of making it for the kids, before I’d actually try it..lol

  8. says

    Oh my, I can’t wait to try this one! At first I thought left over spaghetti soup?! LOL Love the Italian seasoning too. Will definitely add it.

    I’m thinking this is one even my grand kids will enjoy!
    Blessings to you Christy!

  9. Debbie Strum says

    Love this recipe! And I agree with you on the waiting a day or two before having something left over or incorporating it into something else…but Bro thinks I’m being rediculous, LOL!! He feels if I would use them the next day, if not the very next meal, there would be less containers in the fridge, ect. But the only time he has to get in the refrigerator is to get his pop…uh, er, ‘soda’ so I don’t think he has a great case! LOL The things we ‘bicker’ about…~shaking head as I type~

  10. Carrie says

    I made this tonight and it was good. I used two cans of pork and beans (rinsed), beef broth instead of water and skipped the celery because I was out. The sauce I got from the freezer and there’s plenty of soup left over so I’m going to get even MORE meals out of it. Thanks for the recipe!

  11. says

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    It’s nice to come across a blog every once in a while that isn’t the same outdated rehashed information.
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