Go Back
Homemade vegetable loaded spaghettios in a white bowl with gold spoon. Carrots, celery and onions on the upper right.
Print Recipe
No ratings yet

Veggie- Packed SpaghettiOs

Prep Time15 minutes
Course: dinner, lunch, Snack
Cuisine: American
Keyword: pasta, soup, vegetable

Equipment

  • 1 large pan
  • 1 immersion blender

Ingredients

  • 1½ cup small pasta rings or star (I like Jovial)
  • 2 tbsp extra virgin olive oil
  • 1 organic onion chopped fine
  • 2 organic carrots peeled and finely chopped
  • 1 organic zucchini chopped
  • 1 organic celery stick chopped
  • 30 oz organic tomato sauce
  • 2 cup organic beef bone broth beef broth will work too
  • 1 tbsp tomato paste
  • 2 tbsp maple syrup
  • 1 tsp onion powder
  • 1 tsp salt start with ½ tsp and add in more at the end
  • ½ tsp black pepper
  • 1 cup organic whole milk
  • ½ cup grated parmesan

Instructions

  • In a large pan over medium heat, add in 2 tbsp extra virgin olive oil, 1 organic onion finely chopped, 2 organic carrots finely chopped, 1 organic zucchini finely chopped, 1 organic celery stick finely chopped, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepperSaute about 10 minutes stirring frequently
  • Add in 30 oz organic tomato sauce, 1 tbsp tomato paste, 2 tbsp maple syrup2 cup organic beef bone broth. Bring to a low boil and reduce to low. Simmer for 30 minutes.
  • Use an immersion blender and blend until pureed.
  • Add in 1 cup organic whole milk and 1½ cup small pasta. Simmer until pasta is cooked through.
  • Sprinkle in ½ cup grated parmesan and stir well.
  • Serve immediately.

Notes

To Freeze:
Bring to room temperature.  Store in a freezer safe container leaving room at the top.  Freeze for up to 2 months.