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IngredientsEdit

Directions Edit

  1. Squish tomatoes in bottom of 6 quart kettle.
  2. Add tomato sauce, vegetables, margarine and water.
  3. Season to taste with pepper, oregano, basil and salt (optional).
  4. Simmer, covered, until carrots are tender, about 2 hours.
  5. Add Pasta and spaghetti (which has been broken into 2-inch pieces) to soup.
  6. Cook uncovered 10-12 minutes, until Pasta is tender.
  7. Serve immediately or let stand over very low heat until ready to serve.
  8. Top with one tablespoon grated Parmesan cheese.
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