Chipotle Spaghetti Soup Recipe
Chipotle Soup Recipe: Spaghetti soup is a different soup to fix when you have a hankering for something different. I have been fixing variations of Rachel Rays recipes for a few years but this time around it was nothing short of amazing. It is easy to make and of course ready to eat in under 30 minutes because that is the cookbook the original recipe was in.
But this time I did the recipe a little different because I had left over pasta, leftover beef broth from a roast, leftover meatballs from spaghetti and meatballs and a new product from Devo Olive Oil to try. So I got busy chopping up a few baby carrots (probably 10) into bite sized pieces, chopped up a medium sized onion and poured the beef broth into a saucepan. Placed the onions and carrots in the pan and cooked them until they were pretty tender. We don’t like mushy carrots so ours are always a little crunchier than most people like. Then added 2 pieces of the Devo Smokey Chipotle Garlic into the mixture. When the carrots were done I put the meatballs and pasta.
Then just cooked them until the meatballs were heated through and had time to soak up some of the beef broth. Serve in bowls and enjoy. It is also a great way to use your leftovers or if you do menu planning this is a great way to get a couple meals out of things you have on hand!! This soup turned out amazing and is by far the best soup I’ve had all winter!!