Italian spaghetti soup

5
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Comforting and warming, this tomato and pasta soup is sure to satisfy. It uses plenty of pantry staples that you likely already keep stocked to produce a flavorful meal in just 25 minutes, ideal for dinner or to pack for lunches for the week. The vegetable bouillon cube adds savory depth to the soup, while breaking the spaghetti into pieces before it goes into the boiling liquid will make it easier to eat once it’s ready. If you’ve got it, top this soup with chopped fresh basil for a pretty, fresh finish. Serve it with a simple green salad for a cooling contrast.

Ingredients

Olive oil

2 tsp

Garlic clove(s)

2 medium clove(s), crushed

Canned tomato sauce

14½ oz

Canned tomato paste

1 Tbsp

Dried basil

½ tsp

Dried oregano

½ tsp

Water

4 cup(s)

Vegetable bouillon cube

1 cube(s)

Uncooked spaghetti

5½ oz, thin

Instructions

  1. Heat oil in a large saucepan and sauté garlic for 1 minute. Add tomatoes, tomato paste, basil and oregano and bring to boil.
  2. Add water and bouillon cube, and bring to boil.
  3. Break spaghetti into short pieces, add to soup and simmer until pasta is tender, about 15 minutes.