Spaghetti Lover’s Soup – Use Up That Leftover Spaghetti Sauce!
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.
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.
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.
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!
Stir those in.
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’!
Bring that to a boil and then reduce heat and simmer until carrots and celery are tender.
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.
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!