Spaghetti Sauce Soup

Name: Spaghetti Sauce Soup
Ingredients: 2 (14 1/2 ounce) cans chicken broth (any kind will do, I ended up using one can low sodium and one roasted veggie and herb); 1 (15 ounce) can mixed vegetables, drained; 1 1/2 cups spaghetti sauce with meat; 1/2 small onion, chopped; 2 garlic cloves, minced; 1 teaspoon Old Bay Seasoning (I used the kind with garlic and herbs); 1 tablespoon Worcestershire sauce; 3 -4 dashes Tabasco sauce; 1 cup uncooked egg noodles; salt and pepper

10 ingredients

6 steps

Ingredients

2 (14 1/2 ounce) cans chicken broth (any kind will do, I ended up using one can low sodium and one roasted veggie and herb)
1 (15 ounce) can mixed vegetables, drained
1 1/2 cups spaghetti sauce with meat
1/2 small onion, chopped
2 garlic cloves, minced
1 teaspoon Old Bay Seasoning (I used the kind with garlic and herbs)
1 tablespoon Worcestershire sauce
3 -4 dashes Tabasco sauce
1 cup uncooked egg noodles
salt and pepper

Directions

1

In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium.
2

In a small skillet saute the onion and garlic until soft and starts to brown a little bit.
3

Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces.
4

Stir well and add the uncooked egg noodles.
5

Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more.
6

Add salt and pepper to taste, and serve.