Spaghetti Soup

Campbell's Spaghetti Soup Recipe

This easy-to-make, heart-warming soup is as fun to eat as it is good - try it and you'll see what we mean.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 2 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

2 tablespoons vegetable oil
1/2 pound skinless, boneless chicken breast halves, cut into cubes
1 medium onion, chopped (about 1/2 cup)
1 large carrot, peeled and chopped (about 1/2 cup)
1 stalk celery, finely chopped (about 1/2 cup)
2 cloves garlic, minced
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)
3 ounces uncooked spaghetti, broken into 1-inch pieces
2 tablespoons chopped fresh parsley (optional)

How to Make It

  • 1

    Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the saucepot.

  • 2

    Add the remaining oil to the saucepot and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.

  • 3

    Stir the broth, soup and 1 cup water in the saucepot and heat to a boil. Stir in the spaghetti. Cook for 10 minutes or until the spaghetti is tender. Stir in the chicken and parsley, if desired, and cook until the chicken is cooked through.

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  • Serving Suggestion: Serve with a Caesar salad and a crusty Italian loaf. For dessert serve fruit salad.
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RID#27297

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