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Spaghetti Soup

All the flavors of a big plate of classic spaghetti and meatballs, in a soup! Super quick and easy to make, this Italian soup recipe is loaded with flavor, affordable, and sure to please the whole family. Serve with a green salad and side of garlic bread for a delicious dinner!

Close-up of a large bowl of spaghetti soup with meatballs, topped with parmesan cheese.

What Makes This Recipe So Good

  • Spaghetti soup is a delicious and comforting meal! It has all of the flavors of a traditional spaghetti and meatballs dinner, made into a warm and cozy soup. Juicy meatballs and tender pasta noodles, in a hearty tomato base, seasoned with classic herbs. Topped with plenty of fresh parmesan, this soup is truly irresistible! Serve with a green salad and side of garlic bread to make a full meal the whole family will love.
  • It’s incredibly quick and easy one pot soup. Just cook your meatballs- whether fresh or frozen, then begin adding in your soup ingredients. It’s ready in just 30 minutes, and couldn’t be any easier to make. Perfect for busy weeknights, but delicious enough for serving company. Even the pickiest of eaters will love this hearty soup.

Chef’s Tips

  • You can use any type of meatball in spaghetti soup! Ground beef, turkey, chicken, Impossible, or even vegetable meatballs. Grab whatever is on sale at the grocery store, or whatever kind you prefer! Match the broth to the meatballs- I like to use beef broth with beef meatballs, chicken broth with chicken or turkey meatballs, and vegetable stock with veggie meatballs. It makes such a delicious difference!
  • You can totally prep this soup ahead of time. Prepare everything according to the recipe card, stopping before adding the noodles. Store in an airtight container in the fridge for up to 3 days. When you’re ready to serve, heat the soup over the stovetop. Once soup starts to simmer, add noodles and cook until tender. Top with fresh parmesan, and it’s ready to be served!
A large bowl of spaghetti soup with meatballs, topped with parmesan cheese.

More Delicious Soups We Love

A large bowl of spaghetti soup with meatballs, topped with parmesan cheese.

Spaghetti Soup

All the flavors you love from classic spaghetti and meatballs, turned into an easy, comforting soup.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Recipe Makes: 6 servings

Equipment

  • large pot with lid
  • large wooden spoon

Ingredients

For Frozen Meatballs

  • 1 teaspoon neutral oil (avocado oil, olive oil, vegetable oil, etc.)
  • 2 tablespoons minced garlic (approximately 4 large cloves)
  • 1 pound frozen Italian-style meatballs (beef, pork, chicken, turkey, or vegetarian)

For Fresh Meatballs

  • 2 tablespoons neutral oil (avocado oil, olive oil, vegetable oil, etc.)
  • 1 pound fresh Italian-style meatballs (beef, pork, chicken, turkey, or vegetarian)
  • 2 tablespoons minced garlic (approximately 4 large cloves)

For the Spaghetti Soup

  • 4 cups beef broth (or chicken broth, or vegetable broth)
  • 3 cups water (plus more if needed)
  • 1 24-ounce jar marinara sauce
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 parmesan rind (optional)
  • 6 ounces uncooked spaghetti (broken into 1.5-inch-long pieces)
  • ½ cup grated parmesan

Instructions
 

If Using Frozen Meatballs

  • Place large pot or dutch oven on stovetop over medium-low heat. Add 1 teaspoon neutral oil and continue heating pot until oil is hot and shimmery.
  • Add 2 tablespoons minced garlic and sauté 30 to 60 seconds or until fragrant, stirring constantly.
  • Add 1 pound frozen Italian-style meatballs, 4 cups beef broth, 3 cups water, 1 24-ounce jar marinara sauce, 1 bay leaf, 1 teaspoon dried basil, and 1 parmesan rind to pot. Stir to incorporate all ingredients.
  • Increase heat under pot to high. Bring mixture to boil, then cook mixture approximately 5 minutes or until meatballs are heated through.

If Using Fresh Meatballs

  • Place large pot or dutch oven on stovetop over medium-low heat. Add 2 tablespoons neutral oil and continue heating pot until oil is hot and shimmery.
  • When oil is hot, add 1 pound fresh Italian-style meatballs. Sauté meatballs, stirring occasionally, until browned on all sides.
  • Add 2 tablespoons minced garlic and stir to incorporate. Sauté garlic and meatballs 30 to 60 seconds or until garlic is fragrant.
  • Add 4 cups beef broth, 3 cups water, 1 24-ounce jar marinara sauce, 1 bay leaf, 1 teaspoon dried basil, and 1 parmesan rind to pot. Stir to incorporate ingredients.
  • Increase heat under pot to high. Bring mixture to boil, then cook mixture approximately 5 minutes or until meatballs are heated through.

To Finish the Soup

  • Add 6 ounces uncooked spaghetti to pot and stir to incorporate.
  • Reduce heat under pot to low. Simmer soup 10 to 12 minutes or until noodles are tender.
  • Taste soup and season with salt and/or pepper as desired. Sprinkle ½ cup grated parmesan onto soup, then portion soup into serving bowls and serve warm.

Notes

  • Broth: I like to use beef broth with beef meatballs, chicken broth with chicken or turkey meatballs, vegetable broth for vegetable meatballs. 
  • Make it Dairy-Free: Omit parmesan cheese, or use dairy alternative. 
  • Make it Vegetarian: Use Impossible brand meatballs, or vegetarian meatballs. 
  • Make Ahead Option: Make soup, stopping before adding the noodles and parmesan cheese. Store soup in an airtight container in fridge for up to 3 days. When ready to serve, bring soup to a boil, and add noodles in then. Top with parmesan cheese and serve warm. 
  • Freezer Meal Prep: Make soup, stopping before adding noodles or cheese mixture. Let soup cool completely, then store in an airtight, freezer-safe container in freezer for up to 2 months. When ready to serve, thaw soup. Heat over stovetop over medium heat until boiling. Once boiling, add noodles. Cook until noodles are tender, serve with parmesan cheese. 

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 389kcal | Protein: 22g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 1329mg | Potassium: 734mg | Total Carbs: 29g | Fiber: 3g | Sugar: 5g | Net Carbs: 26g | Vitamin C: 9mg | Calcium: 128mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

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