Italian tomato and broken spaghetti soup
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- Abigail Donnelly
- 3-4
- Easy
- 10 minutes
- 15 minutes
- Terra del Capo Sangiovese 2004 (L’Ormarins Private Cellar)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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