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.
Community content is available under CC-BY-SA unless otherwise noted.