2 3/4 pounds potatoes, peeled and cubed
1/2 cup seasoned dry mustard
1/2 cup chopped onion
2 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon dried basil leaves
3 cups vegetable broth
2 teaspoons vegetable oil
2 eggs, beaten
1 pound cooked ramen noodles
1 cup spaghetti sauce
3 tablespoons olive oil
2 cups water
1 teaspoon dried basil
1 teaspoon dried parsley
Combine mustard, onion, garlic and salt in heat; stir in oregano, basil, broth, oil, eggs and ramen noodles. Add water to boiling. Reduce heat to low; simmer 30 minutes.
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Remove from heat and add pasta and ramen noodles; let stand in broth for 5 minutes. Toss spaghetti sauce with olive oil and broth mixture until well coated.
Add parsley butter to soup. Stir soup mixture over medium heat in blender or food processor.
Bring soup mixture to a slow simmer, stirring occasionally. Reduce heat to medium and stir in parsley sauce. Cook half way through cooking; increase heat to low.
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