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, Spaghetti Lover’s Soup. 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 either add some cooked ground beef make it meatless for any vegetarians in your life. See? This really does please everyone!
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.
Begin by peeling and chopping your carrots and dicing your celery.
You know, bake when I used to travel and do tv all the time, my handlers used to always be on me about saying “your” celery and “your carrots”. I got really good about saying “the” celery and “the carrots”. But I’m the boss of me now and honestly, how awkward would it be if you were chopping other people’s vegetables in your own kitchen? 😜
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.
Add in chopped veggies. Stir those in.
I LOVE how the carrots taste in this. If you are a carrot person, feel free to double this amount. Spaghetti Lover’s Soup is a great recipe to veggie up!
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 or two inch pieces.
Of course you can substitute any old pasts for this. Whatever cranks your tractor.
Once your veggies are tender, add 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 of Spaghetti Lover’s Soup yourself!
I hope you get to try this one soon. It’s sure to be a homerun with the spaghetti lovers in your life!
- 2 cups spaghetti sauce
- 1 cup cooked ground beef Optional, I just use leftover prepared spaghetti sauce that I've already added meat to.
- 2 15 oz cans diced tomatoes undrained
- 2 15 oz cans kidney beans undrained
- 2 large carrots
- 1 stalk celery optional
- dry spaghetti noodles I use enough to make spaghetti for one person
- 2 cups water
- 1 tablespoon Italian Seasoning optional
- In a large pot, place sauce, beef (if using), 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. Break spaghetti noodles into one or two inch segments and add these as well. Continue cooking until pasta is tender.