Italian spaghetti soup
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.
2 medium clove(s), crushed
Canned tomato sauce
Canned tomato paste
Vegetable bouillon cube
5½ oz, thin
- Heat oil in a large saucepan and sauté garlic for 1 minute. Add tomatoes, tomato paste, basil and oregano and bring to boil.
- Add water and bouillon cube, and bring to boil.
- Break spaghetti into short pieces, add to soup and simmer until pasta is tender, about 15 minutes.