Spaghetti Soup is a spin on the classic pasta dish. I like to make it to use up the broken pasta I have around the pantry, so sometimes it could be called Angel Hair or Linguine Soup, I suppose. I also tend to have frozen browned ground beef in my freezer, so I also tend to shorten the cooking time of this soup by using that instead of fresh ground beef. Add the vegetables you like; I like yellow, orange or red bell peppers more than green ones, but feel free to remove them entirely. Same with the mushrooms and spinach. I have made this with eggplant and zucchini before; use the veggies that you have on hand and like best. The only direction that I have that must be followed is that you must eat this with some lovely garlic bread to sop up the soup! Enjoy! Ingredients: 1 tablespoon olive oil ½ pound ground beef 1/2 pound sweet italian sausage 2 bay leaves 1 teaspoon salt Freshly cracked black pepper 2 cloves garlic 1 tablespoon Italian herbs Pinch red peppe...
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