Spaghetti, Bacon and Tomato Soup

Spaghetti, Bacon and Tomato Soup


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Quick, easy and inexpensive spaghetti soup. This is a great mid-week dinner that the kids just gobble down.


Serves: 4 

  • 3 litres water
  • 500g spaghetti
  • 2 tablespoons vegetable oil
  • 2 cloves diced garlic
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 cups vegetable stock
  • 1 (400g) whole peeled tomatoes
  • 3 rashers bacon, sliced and gently fried
  • 1/2 cup sliced black olives
  • 2 tablespoons cornflour
  • 1/2 cup (125ml) cold water
  • 1 cup sliced button mushrooms
  • parmesan cheese
  • fresh basil
  • salt and pepper, to taste

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring a large saucepan of water to the boil then add spaghetti and let cook until al dente. Drain and run cold tap water over spaghetti for a minute making sure all the spaghetti is slightly cooled by the water.
  2. In a medium sized saucepan heat oil and fry garlic, onion, carrot and dried oregano until very tender.
  3. Add vegetable stock and tomatoes. Wait until it boils then turn heat to medium and add bacon and olives.
  4. In a small bowl mix cornflour and cold water together. Slowly pour mixture into sauce while stirring.
  5. When sauce starts to boil again add mushrooms and spaghetti. Season with salt and pepper.
  6. Serve in a bowl with parmesan cheese and fresh basil.

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