Beefy Spaghetti Soup
Submitted by audie
Beefy spaghetti soup loaded with ground beef, broken spaghetti, green beans, and mushrooms in a rich tomato-beef broth. A warm, filling one-dish soup made entirely in the microwave.
YIELD
4 servingsPREP
5 minCOOK
55 minREADY
1 hrsYes, you can make a seriously satisfying soup in the microwave, and this one proves it.
Ground beef, garlic, and onion get browned right in a casserole dish, then everything else goes in: broken spaghetti, frozen green beans, sliced mushrooms, tomato sauce, and a beefy broth seasoned with oregano and bay leaf.
The spaghetti cooks right in the soup, soaking up all that savory liquid and turning this into something closer to a thick stew than a brothy bowl.
It’s the kind of hands-off cooking that works when you don’t feel like hovering over a stovetop.
Pro Tips
- Break the spaghetti into roughly 2-inch pieces so they fit on a spoon and cook evenly throughout the soup.
- Stir every 7 to 8 minutes so the pasta doesn’t clump together in the middle where microwaves heat unevenly.
- If you can find veal stock, use it. The recipe suggests it for good reason: it adds a silky richness that regular beef broth can’t match.
- Remove the bay leaf before serving. Nobody wants to bite into that.
Ingredients
Directions
In large casserole dish combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during cooking.
Drain.
Add remaining ingredients.
Cover. Microwave at high until spaghetti is done (around 20 to 25 minutes).
Stir occasionally.
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