Italian tomato and broken spaghetti soup

Italian tomato and broken spaghetti soup

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  • 3-4
  • Easy
  • 10 minutes
  • 15 minutes
  • Terra del Capo Sangiovese 2004 (L’Ormarins Private Cellar)


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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