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healthy spaghetti soup

Spaghetti Soup

Author: Heidi Boortz
Servings : 8

Ingredients

  • 1 lb ground beef 90% lean or leaner
  • 1 onion large, chopped
  • 1 pint mushrooms chopped
  • 1 can fire roasted diced tomatoes 15 oz
  • 1 1/2 Tbsp Italian seasoning or 2 tsp each of oregano and basil
  • 2 Tbsp bottled minced garlic
  • 32 oz vegetable broth no sugar listed in ingredients
  • 1 bag frozen bell peppers about 10 oz
  • 1 jar marinara 28 oz
  • 8 oz 100% whole grain spaghetti noodles broken into 1/4s
  • mozzarella optional topping
  • parmesan cheese optional topping

Instructions

Stovetop

  • In a large pot, add meat, onion, and garlic. Saute on medium high until meat is browned.
  • Add mushrooms and bell peppers; continue to saute until vegetables are cooked.
  • Stir in spices and broth. Bring to a boil. Add spaghetti noodles and return to boiling. Reduce heat and simmer 8-10 minutes or until noodles are cooked.
  • Stir in spaghetti sauce and tomatoes; stir well. Simmer 10 minutes. Add Salt and pepper to taste. Stir.
  • Serve in mugs or bowls with mozzarella or parmesan cheese sprinkled on top.

Instant Pot

  • Press sauté. Add beef, onion, and garlic and cook until meat is browned.
  • Press cancel. Add mushrooms, bell peppers, spices, broth, and spaghetti. Program for manual-high and 4 minutes.
  • Use quick release (QR) to release the pressure, remove lid, and stir in spaghetti sauce and tomatoes. Program for manual-high zero min. This will just get it up to pressure and then stop.
  • Use quick release again and add salt and pepper to taste.

  • Serve in mugs or bowls with mozzarella or parmesan cheese sprinkled on top.