Okay, this isn’t technically a soup. The sauce of the spaghetti is relatively diluted, but at the end of the day, this is pasta. The first time I was introduced to this dish, however, my cousins called it ‘spaghetti soup’, and the name stuck.
This is probably one of my favourite ways to eat spaghetti. I am more of a fusilli type of girl, but for the days when I want spaghetti? This is my go-to. And it’s packed with veggies, and is easy to make!
What more could a girl want?
- 1/2 medium white onion, chopped
- 2 carrots, chopped
- 1 tin mushrooms, chopped
- 1 tin tomato paste
- dried oregano, to taste
- fresh basil, chopped
- salt, to taste
- sugar, to taste
- 1 tbsp olive oil
- spaghetti noodles, cooked
- In a pot, heat up the olive oil and saute the onions.
- Add the mushrooms and cook slightly.
- Add in the carrots and cook.
- Add the full tine of tomato paste (with a little bit of water to wash the tin out completely) and mix well.
- Add the seasonings – the dried oregano, salt and a pinch of sugar for balance, if desired.
- Mix well.
- Pour in water until the pot is 3/4 of the way full and stir.
- Bring to a boil and simmer for about ten minutes.
- Add in fresh basil and serve with your spaghetti.
- Depending on your appetites, this can feed up to about 6 people!
Enjoy this simple and so yummy meal!