“Stoup” is a term invented by Rachael Ray. Is a term for a meal that is thicker than soup and thinner than stew. Watching Rachael Rays “30 Minute Meals” was how I learned how to cook in college! This recipe is adapted from her Spaghetti and Meatball Stoup recipe.
Spaghetti is my favorite meal. By far! This is just another way for me to eat it!😬
Ingredients:
2 tablespoons extra-virgin olive oil
1 carrot, peeled and chopped into a small dice
1 medium yellow onion, chopped
2 ribs of celery, chopped
3 cloves garlic, minced
3 cups tomato sauce
3 cups chicken stock
1 pound ground beef
Parmigiano for serving
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken into 2 inch pieces
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking
1 tsp salt
1/2 tsp ground black pepper
Directions:
• Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, and ground beef and salt and pepper. Stir, breaking it up, until meat is no longer pink.
• Add carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
• Remove lid from soup and then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender. Stir in basil And parsley and remove “stoup” from the stove. Serve soup with bread and cheese.
boymomfoodie.mom 