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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a recipe that was born from having no money and still needing to find dinner :) It's a hearty yummy soup, that is super easy to make. Seasonings are all a pretty good guesstimate because I didn't measure as I went along, but I'm usually a pretty good judge on eyeballing it. Also the meat sauce I used was really just 2 leftover meatballs mashed up in leftover sauce, and I'm sure the meat could be left out to make this a vegetarian friendly meal. Enjoy! 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.
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