Nutritional Info

Nutrition Facts

Serving Size 1 (296g)

Calories 285
Calories from Fat 102 (36%)
Amount Per Serving %DIV
Total Fat 11.3g 17%
Saturated Fat 4.9g 25%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 53.6mg 18%
Sodium 1028.9mg 45%
Potassium 794mg 17%
Total Carbohydrate 24.1g 8%
Dietary Fiber 0.9g 4%
Sugars 5.3g
Protein 18.5g 37%

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Recipe Description
On a cold winter day, this hearty soup of meat, tomatoes and spaghetti is a meal in itself. My kids love it, and you will too! Serve with garlic bread and spumoni ice cream.
Prep time
10 min
Cook time
50 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1/2 Pound(lb)  lean ground beef
1/2 Pound(lb)  bulk sausage
1 Cup(c)  yellow onion, chopped
2 Clove(clv)  garlic, minced
28 Ounce(oz)  italian style tomatoes with basil, coarsely chopped, with juice
2 Cup(c)  beef stock or broth
1 Cup(c)  tomato juice
1 Teaspoon(t)  salt
1/4 Teaspoon(t)  oregano,dried
1/4 Teaspoon(t)  basil, dried
1   bay leaf
1 Pinch(pn)  pepper, freshly ground, to taste
1/4 Cup(c)  parsley, chopped
1 Cup(c)  spaghetti, broken into 1 inch pieces
1/2 Cup(c)  black olives, sliced (optional)
3 Tablespoon(T)  parmesan or asiago cheese, freshly grated


In a large soup pot over medium high heat, cook beef, sausage, onion and garlic, stirring and breaking up meat with a spoon. Cook until meat is no longer pink and vegetables are tender, about 10 minutes, stirring occasionally. Pour off any excess grease from pan. Reduce heat to medium low and add tomatoes, stock, tomato juice, salt, oregano, basil, bay leaf, pepper, parsley and spaghetti. Cover and simmer until flavors are blended, about 30 minutes. Add olives, if desired, and cook, uncovered, 10 minutes longer or until ready to serve. Remove bay leaf and discard. Ladle into bowls and sprinkle with cheese.

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Spaghetti Soup
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