Soup Spaghetti with Tomato and Bacon

Soup Spaghetti with Tomato and Bacon

Just cut the ingredients and simmer. It is great hot dish for winter. The sourness from the tomato will give you a lift. You can also use seafood mix instead of bacon.

Ingredients: 3 servings

Canned tomatoes (diced)
1 can
50 g (to taste)
Shimeji mushrooms
1/2 (to taste)
1/2 clove
Olive oil
1 tablespoon
1 teaspoon
1/2 teaspoon
Soup stock cubes
500 ml
Black pepper
a small amount
Dried basil leaves
a small amount
Spagetti (1.6 mm)
240 g


1. Cut the onion and garlic finely. Slice the bacon into strips. Slice the stem of shimeji and tear into small clumps.
2. Heat the olive oil in a large pan. Add the garlic and onion. Stir fry well over a low heat, but not to let it burn.
3. Add bacon and shimeji. Stir fry some more.
4. Then add canned tomatoes, water, salt, sugar, soup stock cubes, black pepper and dried basil. Simmer for about 10 minutes.
5. Meanwhile, boil plenty of water in another pan. Add 1% of salt (not listed) and cook the pasta. (Boil 2 minutes less than instructed on the package.)
6. Add the cooked pasta into the soup. Simmer for another 1-2 minutes.

Story Behind this Recipe

A soup spaghetti commercial on TV made me want to eat it. So I cooked it with ingredients I had at home. I referred to the tomato soup which my wife sometimes cooks and I made it to have a little stronger taste. And it turned out really nice.