Yield
9 cups

How to Make It

Step 1

Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat until tender. Add 5 cups water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add carrot and next 3 ingredients; return to a boil. Cover, reduce heat, and simmer 20 minutes or until spaghetti is done. Serve with Parmesan cheese.

Step 2

Note: Soup may be frozen up to 1 month in airtight containers. Thaw in refrigerator, and cook over low heat, stirring occasionally, until thoroughly heated.

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