Spaghetti Sauce Soup

• 2 (14 1/2 ounce) cans chicken broth (any kind will do, I ended up using one can low sodium and one roasted veggie and herb)
• 1 (15 ounce) can mixed vegetables, drained
• 1 1/2 cups spaghetti sauce with meat
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon Old Bay Seasoning (I used the kind with garlic and herbs)
• 1 tablespoon Worcestershire sauce
• 3 -4 dashes Tabasco sauce
• 1 cup uncooked egg noodles
• salt and pepper

1. In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium.
2. In a small skillet saute the onion and garlic until soft and starts to brown a little bit.
3. Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces.
4. Stir well and add the uncooked egg noodles.
5. Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more.
6. Add salt and pepper to taste, and serve.

chicken broth, mixed vegetables, spaghetti sauce, onion, garlic, bay seasoning, worcestershire sauce, tabasco sauce, egg noodles, salt

Taken from www.food.com/recipe/spaghetti-sauce-soup-326827 (may not work)