Leftover Spaghetti Vegetable Soup

ChickenDairy
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Ingredients

  • 1 (26 ounce) jar spaghetti sauce (any red kind will do)
  • 1.5 (26 ounce) jars chicken broth (or water with boullion) ⓘ
  • 12 ounces frozen mixed vegetables ⓘ
  • leftover spaghetti, chopped into 1-2 inch strands ⓘ
  • grated parmesan cheese or romano cheese

Instructions

  1. In a crockpot, combine first three ingredients and turn on low. Let cook for 7 hours or so.
  2. Add spaghetti and stir well. Let cook for another hour.
  3. Serve ladled into bowls with cheese sprinkled on top. Goes great with hot homemade bread!

Nutrition & Diet Analysis (per serving)

103 kcal 5% DV
Protein Fat Carbs

Macronutrients

Protein 10.5g 21% DV
Total Fat 1.4g 2% DV
Carbs 11.9g 4% DV
Fiber 0.8g 3% DV
Sugar 1.1g 2% DV

Electrolytes

Sodium 386.8mg 17% DV
Potassium 189mg 4% DV
Cholesterol 5.5mg 2% DV

Vitamins & Minerals

Vitamin A 155.8mcg 17% DV
Vitamin C 1mg 1% DV
Calcium 206.3mg 16% DV
Iron 1.4mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

parmesan cheese mixed vegetables chicken broth

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