I didn't mean to leave you hanging with your leftover spaghetti sauce for so long; sorry!!
I intended to write up the recipe the next time we had spaghetti;
we always have about a quart left.
But the next time we had spaghetti, we didn't have salad,
and besides leftovers for Tyler's lunch, we ate every bit of it.
The next time, Tony and Kacy popped in and ate with us, so, no leftovers again.
The next time after that, we did have leftovers,
and I did make soup,
but for whatever reason, didn't have time to write down the process.
Since Master is getting all up in arms about my lack of posting of late,
and we had Italian Soup for dinner last night,
I figured it was high time to share.
Like most of my 'recipes', it's not an exact science, more of a method...
(I cut up the veggies as I go, and add them to the pot, giving it a stir with each addition. If you are not a fast slicer and dicer, or if you just want to do your prep work early, cut everything ahead of time and just dump it all in a bowl or bag 'til you're ready to cook)
Place a stockpot on your favorite burner set to medium heat and pour in a glug or two of olive oil.
To your warm oil, add 2-4 carrots, diced
1/2 - 1 whole onion, diced
1/2 - 1 whole bell pepper, diced
a yellow squash, you got it, diced
and a couple of small zucchinis - one diced, one grated, unless your kids admit to liking zucchini, in which case, you can dice both.
a handful of parsley, chopped as small as you can get it
If mushrooms are on sale, they make a delicious addition, especially if you saute them in butter and garlic salt first.
If you don't have a child particularly averse to spinach in soup,
go ahead and add a few handfuls of chopped spinach, too.
I, personally, don't even notice the addition of spinach, but Josiah, who really is a pretty good eater, and eats spinach raw just fine,
can not stand the feel of spinach in soup.
I get that.
Since I am not overly fond of torturing my children for the heck of it,
I choose to feed my family spinach in other ways.
Back to your soup.
Continue to cook your veggies, stirring occasionally.
Throw in some of your Italian Seasoning mix and a few cloves of garlic, crushed.
Also a bit of seasoning mix.
When your veggies are mostly cooked, increase heat to high and add about 6 c of chicken broth.
When it's good and boiling, reduce heat back to medium and add your leftover sketti sauce.
Simmer and stir and stir and simmer.
Taste and add more spices if needed, and maybe some salt, too.
It'll be ready after about 15 minutes of simmering, but if you aren't ready to eat yet,
just reduce the heat and leave it simmering 'til you are.
As is, the soup is good, but nothing terribly memorable;
add the following toppings, though
(I've listed them in the order of importance)
and you take it up several notches.
Even Lily, who has been an awful eater lately, loves it, which is quite a feat these days, unless sugar is involved.
sliced pepperoncinis, with juice
grated monterey jack
cabbage leftover from your sketti dinner, chopped small
Oh ~ all those scraps from your veggies? Don't throw them away.
Well, you can toss the carrot peels and the stem from the pepper,
but the onion, carrot, and squash ends
put in a bag or other container and stick it in your freezer.
Add other veggie scraps to it (but no pepper scraps) and I'll tell you soon(ish) what you can do with 'em.