Nourishing Soup Makes a Meal

Soup and veggies Go GinghamToday’s post is sponsored by Pacific Foods and their “Nourish Every Body” campaign to feed hungry kids. Thank you for supporting the occasional sponsored post that helps support this site and all of the gingham-ness you see here.

Fall is soup season. As soon as the weather turns cooler and the leaves start to fall, I’m ready to make soup. Having hearty flavors simmering on the stove and making our house smell good is a welcome change of season in the kitchen. Plus, when it’s cold outside, soup is so warming, isn’t it?

Quick way to have soup? Yes, open a carton and warm it up but what’s even better? Turning a carton of soup into a fulfilling meal! While soup is nourishing, the hungry people I live with want more.

Spaghetti dinner Go Gingham

“That’s all we’re having? Soup?” Is what I usually hear after a busy day of school, sports, and work.

Chopped herbs vegetables Go Gingham

But tonight that ‘soup’ is going to be so much more! Using what’s on hand (and in the pantry + refrigerator) and what’s still growing in the garden, ‘soup’ got transformed into a glorious batch of spaghetti.

How can you do this at home? Easy. First, keep this soup handy – it’s my favorite fall and winter lunch with grilled cheese sandwiches – creamy organic tomato from Pacific Natural Foods. They’re local to me (in Oregon) and are a non-gmo good to their employee type-a-company.

Soup to pasta dinner Go Gingham

And, round up what’s in the refrigerator, pantry, and garden. We had mushrooms, tomatoes, peppers, onion, and garlic. Dried herbs and fresh herbs got tossed in, too. You could use more peppers and diced tomatoes if you don’t have mushrooms.

Here’s the mushrooms, peppers, herbs, garlic, and red pepper flakes all cooked up and ready for soup to get added.

Veggies for Spaghetti Go Gingham

It was an absolute hit – and we ate it the next night, too! For the leftover night (also known as round-two), we added 1 pound of cooked spicy Italian sausage. Not only did it add flavor but it stretched this dish into two complete dinners.

Once the soup went in to the pan, the color was so vibrant.

Soup to Spaghetti sauce Go Gingham

Served with a green salad and you’ve got a home run – all from soup!

5.0 from 1 reviews
Nourishing Soup Makes a Meal
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 6-8
Prep time:
Cook time:
Total time:
 
A quick and easy weeknight supper that uses soup and what's on hand. You love how the pasta absorbs the soup and Italian flavors. Enjoy!
Ingredients
  • olive oil
  • 1 bell pepper (or several small mild green ones)
  • ½ onion
  • 2 teaspoons dried Italian herb seasoning
  • fresh herbs if you have them oregano, thyme, basil
  • 1 pound mushrooms
  • 5 garlic cloves
  • 1 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cartons of Pacific Foods organic creamy tomato soup
  • 2 cans (14.5 ounce) organic diced tomatoes or 4 cups of cherry tomatoes
  • 1 pound whole wheat pasta
Instructions
  1. Fill a pot with cold water for cooking the pasta.
  2. Prepare all vegetables by chopping and dicing them.
  3. In a large saute pan, heat 2 Tablespoons of olive oil.
  4. Add onion, peppers, mushrooms, and herbs (in that order – to cook each equally) until soft, about 7 minutes. Remaining olive oil may need to be added if pan is too dry.
  5. Add garlic to sautéed vegetables, herbs and stir for about 1 minute.
  6. Add 2 cans of organic diced tomatoes and stir (or fresh cherry tomatoes) and bring to a simmer.
  7. Add 1 to 2 containers of Pacific Foods organic creamy tomato soup to herb and tomato mixture.
  8. Bring spaghetti sauce to a boil and simmer until ready to add to pasta.
  9. Pour sauce over drained pasta and serve, enjoy.
Notes
Second container of soup may need to be added based on how you like sauces. I added about 1½ containers of soup to our spaghetti sauce.

What could be easier or tastier? Green salad and dinner is ready.

Spaghetti dinner with salad Go Gingham

Soup is a warming meal but this is a quick and easy way to go from simple to scrumptious using leftovers and the added bonus having more leftovers! That’s my kinda meal.

What’s your favorite soup? Do you use soup as a starter for another dish?

Please join Pacific Natural Foods in the fight against childhood hunger. For every dish made with one of their products that you (or anyone) takes a photo of and shares on social media using #NourishEveryBody and @PacificFoods, Pacific Natural Foods will feed one hungry child. They’re counting how many kids they’ve helped and you can help boost the number. Learn more about how Pacific Natural Foods is feeding hungry kids.

Go Gingham related links:

Egg salad sandwiches – you’ll wish you had chickens
Shrimp and quinoa salad – a summer favorite
Asian shrimp noodle salad – another tasty make-ahead dish you’ll love

Thank you to Pacific Natural Foods for sponsoring this post. As always, all opinions are my own. Thank you for supporting brands that help support Go Gingham.

Sara

Sara, creator of Go Gingham, is passionate about cooking and feeding her family healthy, real food. She's a green enthusiast, too, who loves to grow food organically. Sara loves to travel - especially by trading houses. An avid runner, she can also be found chasing after her chickens in the backyard.

6 Comments


  1. I have frequently used a container of Pacific soup as an enhancement to my sautéed vegetables. Gives a “simmered for hours” touch to my quick soup.


    1. Well that sounds tasty, Claudine! I think that’s an excellent use of soup and is a good way to use every last drop of soup.
      Thanks for writing and sharing the tip! 🙂


  2. I haven’t seen that brand in my neck of the woods, but it’s a great way to serve healthy food to your family and help someone in need, all at the same time. Soup is cooking in my crockpot as I type this! 🙂


    1. Kris, I know we’re lucky to have all of the excellent food choices we have here in Portland! I hope you’ll have some Pacific at stores near you soon. Meanwhile, enjoy what’s bubbling away in you slow-cooker!
      I signed up to bring two batches of spaghetti next week to the carbo-feed for the cross country team. Borrowing my neighbor’s slow-cooker and using mine – after this spaghetti is all cooked – to bring and serve warm for dinner. Got to love hungry teens + slow-cookers!! 🙂


  3. I love their butternut squash, too! The black bean + kale is another favorite around here. When my daughter got her wisdom teeth pulled, she picked out four types of Pacific Food soups from Freddy’s (small containers – so she didn’t have to share) that she wanted to “slurp” down while recovering. Every soup smelled good in our kitchen – during the heat of summer, of course! 🙂
    We made soup recently, too, even though it was too hot outside. I agree – fall is soup weather. Rain this weekend…I think. Meanwhile, my tomatoes are still growing like crazy!
    Thanks for writing in, Erin!!

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