About this recipe:This really did start off as a bottom of the fridge meal. I basically grabbed what was going to go out of date at the time to make a lovely home-made soup and stop anything I had bought being wasted and thrown away. It was a triumph and is now a firm favourite at Thrifty Towers.
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Chop up all the vegetables! Break your spaghetti in two, then two again. Place veg and spaghetti in a large saucepan. Add your chicken stock pots and the tin of tomatoes, season. Fill the pan about 3/5 full with water.
Bring to the boil over a high heat and then turn down to a low heat and simmer for 2 to 3 hours. Serve piping or hot or leave it to cool and freeze or refrigerate for later.
Using a fair amount of pepper will give it a nice kick!