Slow-Cooker Spaghetti and Beef Soup
A hearty and comforting soup filled with beef, pasta, and a delightful medley of spices, perfect for chilly nights and busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef preferably 80/20 for flavor
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces can crushed tomatoes
- 4 cups beef broth
- 2 cups water
- 1 cup spaghetti, broken into pieces add towards the end to avoid mushiness
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated to taste Parmesan cheese for serving
- Fresh to taste basil for garnish (optional)
Instructions
Preparation
- In a large skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic until the beef is no longer pink. Drain any excess fat.
- Transfer the beef mixture into your slow cooker.
- Pour in the crushed tomatoes, beef broth, water, oregano, basil, salt, and pepper. Stir to combine well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken spaghetti and stir, cooking until the spaghetti is tender.
- Serve hot with a sprinkle of Parmesan cheese and fresh basil, if desired.
Notes
For best results, use quality ground beef and brown the meat properly. Store leftovers in an airtight container for up to 3 days in the refrigerator; can be frozen for up to 3 months.