Spaghetti meets chili in this comforting, one-pot Spaghetti Soup.
Spaghetti might be one of the first types of pasta that most of us are exposed to as children. The long and tender spaghetti noodles pair perfectly with almost any sauce, making them the perfect blank canvas for your next culinary masterpiece. Growing up, spaghetti was one of the most popular entrées served in our house. I will never forget my early memories of my whole family coming together over steaming bowls of this classic dish.
This recipe takes spaghetti to the next level by incorporating popular chili ingredients. The added ground beef and kidney beans transform your spaghetti into a hearty, one-pot meal. This spaghetti soup is the perfect dish when you’re looking for a warm and filling meal at the end of a busy day. It’s also easy to prep ahead, making it an excellent dish to make and store in advance.
Are you looking for a hearty dish you can serve to the kids in a pinch? Or are you looking for new and creative ways to transform spaghetti? Whatever you’re looking for, I can guarantee that you’ll find it in this spaghetti soup.
Can I add my own twist to this spaghetti soup?
Absolutely—this spaghetti soup recipe lends itself to numerous variations. For instance, you can substitute the ground beef with meatballs, ground turkey, or shredded chicken for a different protein source and flavor, and feel free to spice up the dish with a hint of cayenne pepper or—for the hardcore spice aficionados—crushed red pepper flakes. Don’t have any spaghetti noodles on hand? Feel free to substitute these noodles with whatever variety you have in your cupboard. You could throw in some elbow-shaped pasta for a minestrone soup vibe, or you could incorporate rotini for a fun, colorful twist. For added nutrition and color, I also recommend add-ins like onions, bell peppers, zucchini, and mushrooms. Take some time to experiment with different adjustments until you find what works best for you!
How do I store leftovers?
If you have any leftover spaghetti soup, transfer your cooled leftovers into airtight containers and refrigerate for up to 4 days. When you’re ready to enjoy your leftovers, simply reheat these in the microwave or on the stovetop until warmed through. If you’re planning on freezing the soup for later consumption, I recommend preparing the soup without the noodles and freezing this in freezer-safe containers for up to 3 months. When ready to consume, thaw the soup in the refrigerator overnight and then reheat. Cook your noodles separately and add them to the reheated soup.
Serving suggestions
This soup is a hearty, one-pot meal and can stand on its own with a bit of freshly grated Parmesan cheese and a smattering of fresh parsley. You can also serve the soup with a side of Cheddar Biscuits or Potato Rolls, perfect for dunking. Cornbread would also be a lovely addition to the soup, with the natural sweetness of the corn contrasting well against the kick of the soup and the lightly spiced elements. If you’re not adding extra veggies to the soup itself, feel free to serve it with some Sautéed Squash and Zucchini on the side—you could even add this to the soup for a little twist!
Ingredients
- 2 cups spaghetti sauce
- 2 cans diced tomatoes (15 ounces) undrained
- 2 cans kidney beans (15 ounces) undrained
- 2 cups beef or vegetable broth
- 1 cup cooked ground beef optional
- 2 medium carrots peeled and diced
- 1 stalk celery diced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 8 ounces spaghetti noodles broken into 2-inch pieces
- Kosher salt to taste
- Grated Parmesan cheese for garnish
- Fresh parsley chopped, for garnish
Instructions
- In a large pot, add the spaghetti sauce, diced tomatoes, kidney beans, broth, and, if desired, cooked ground beef.
- Add the diced carrots, celery, dried oregano, dried basil, garlic powder, and Italian seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
- Add spaghetti noodles to the soup. Continue simmering for 8-12 minutes until the pasta is tender. Season with salt. Add another splash of broth if needed to thin the soup. Serve hot, garnished with Parmesan and parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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