Home
recipe-guide
Soup recipes

Strawberry and champagne soup

Soup recipes

Strawberry and champagne soup

Moroccan sweet pepper soup

Pepper recipes

Moroccan sweet pepper soup

Parsnip and gorgonzola soup

Cheese recipes

Parsnip and gorgonzola soup

20 minutes

Thai beetroot soup

Soup recipes

Thai beetroot soup

Barbara squash coconut soup with butternut tempura

Butternut recipes

Barbara squash coconut soup with butternut tempura

30 minutes

Good old fashioned chicken soup

Chicken recipes

Good old fashioned chicken soup

1 hour

Cold yellow pepper soup

Chilli recipes

Cold yellow pepper soup

30 minutes

Melon soup

Soup recipes

Melon soup

Butternut, sweet potato and fresh corn soup

Butternut recipes

Butternut, sweet potato and fresh corn soup

20 minutes

Green pea, spinach and cress soup

Soup recipes

Green pea, spinach and cress soup

15 minutes

Fresh and dried porcini mushroom soup

Mushroom recipes

Fresh and dried porcini mushroom soup

10 minutes

Italian tomato and broken spaghetti soup

Italian recipes

Italian tomato and broken spaghetti soup

15 minutes

Load more

Italian tomato and broken spaghetti soup

By Abigail Donnelly

Serves 3-4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 large sachet (500g) fresh Napoletana sauce
3 cups chicken or vegetable stock
Handful of spaghetti
12 ready cooked mini-meatballs (optional)
Salt and milled pepper
Chopped Italian parsley
Parmesan for sprinkling

Method

Simmer the sauce and stock for about 5 minutes. Stir in the spaghetti, broken into short pieces. Cook for about 8 minutes until the pasta is tender.
Add the meatballs, if using, and simmer for about 5 minutes. If it seems too thick, thin down with stock. Check seasoning.
Serve immediately, as the pasta will expand on standing. Sprinkle with parsley and pass the Parmesan.
TASTE’s take:

Add the meatballs if you want a more substantial soup.