#soup

#soup

Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. Spaghetti and meatball soup is almost kind of like a more fun SpaghettiOs. It is very slurpable and very messy. Make some chicken or turkey meatballs with garlic and Parmesan and an egg. And you actually don't brown the meatballs, because we want them really juicy here. You just cook them directly in the soup, which is garlic, chile flakes, chicken broth, water and marinara sauce.

Simple as they are to make, and hearty when they're made just right, sometimes, the flavor of your soup just falls a bit flat. If you just so happen to have this secret ingredient handy, no matter what it is that's cooking on the stove - be it a hearty minestrone or a chicken noodle soup - you can fix its flavor in a pinch. It's called kombu, and it's one heck of an umami powerhouse.

It's sweet and savory. The corn gives this recipe a delicious natural sweetness. To balance it, I add celery, Old Bay seasoning, onion, garlic, thyme, and smoked paprika. I love this sweet and savory combination of ingredients!

The ditalini pasta is a delicious addition to this simple soup, complemented by peas, pancetta, and fresh herbs to elevate its flavor.

In 1895, Campbell's introduced its first jarred soup, Beefsteak Tomato, revolutionizing convenience for home cooks by offering ready-to-heat options, making meal prep simpler.