Ingredients
- 2 cups spaghetti sauce
- 2 cans diced tomatoes (15 ounces) undrained
- 2 cans kidney beans (15 ounces) undrained
- 2 cups beef or vegetable broth
- 1 cup cooked ground beef optional
- 2 medium carrots peeled and diced
- 1 stalk celery diced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 8 ounces spaghetti noodles broken into 2-inch pieces
- Kosher salt to taste
- Grated Parmesan cheese for garnish
- Fresh parsley chopped, for garnish
Instructions
- In a large pot, add the spaghetti sauce, diced tomatoes, kidney beans, broth, and, if desired, cooked ground beef.
- Add the diced carrots, celery, dried oregano, dried basil, garlic powder, and Italian seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
- Add spaghetti noodles to the soup. Continue simmering for 8-12 minutes until the pasta is tender. Season with salt. Add another splash of broth if needed to thin the soup. Serve hot, garnished with Parmesan and parsley.
