Spaghetti Soup

Why You’ll Love This Recipe

I enjoy this recipe because it is simple, filling, and always a hit with both adults and kids. I like how the meatballs make it satisfying while the broken spaghetti gives it a fun, comforting texture. Everything cooks in one pot, which makes cleanup easy and keeps the flavors rich and well blended.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 pound meatballs, store-bought or homemade
1 medium onion, finely chopped
4 garlic cloves, finely chopped
24 oz marinara sauce
1/2 tablespoon Italian seasoning
1 bay leaf
5 cups chicken broth
8 oz spaghetti, broken in half
6–8 fresh basil leaves, roughly shredded
Salt and freshly ground black pepper, to taste
Grated Parmesan, optional for serving

Directions

I start by heating the olive oil in a large pot or Dutch oven over medium heat. I add the meatballs and cook them for about 5 to 6 minutes, turning them so they brown nicely on all sides. I transfer them to a plate and set them aside.

In the same pot, I add the chopped onion and cook it until soft and lightly golden. I stir in the garlic and cook it for about one more minute, just until fragrant.

I pour in the marinara sauce and scrape up any browned bits from the bottom of the pot. I season the sauce with Italian seasoning, add the bay leaf, and stir in the chicken broth. I bring everything to a gentle simmer.

I add the broken spaghetti, stirring occasionally so it does not stick together, and let it cook for about 8 to 10 minutes until tender but still slightly firm.

I return the meatballs to the pot and heat them gently for 2 to 3 minutes. I remove and discard the bay leaf, stir in the fresh basil, and season generously with salt and black pepper. I serve the soup hot, topped with grated Parmesan if I like.

Servings and Timing

I usually get about 6 servings from this recipe. The total time is around 30 minutes, with about 10 minutes of prep and 20 minutes of cooking time.

Variations

I sometimes use frozen meatballs to save time and add them directly when I add the spaghetti. When I want extra vegetables, I stir in chopped zucchini or spinach near the end. I also like using whole wheat spaghetti for a heartier texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stovetop or in the microwave. If it thickens, I add a splash of chicken broth to loosen it up.

FAQs

Can I make spaghetti soup ahead of time?

I make it ahead sometimes, but I slightly undercook the pasta so it does not get too soft when reheheated.

Can I freeze this soup?

I freeze the soup without the spaghetti for best results, then add freshly cooked pasta when serving.

What kind of meatballs work best?

I like using beef or Italian-style meatballs, but turkey or chicken meatballs also work well.

How do I keep the spaghetti from sticking?

I make sure to stir the soup occasionally after adding the spaghetti so the noodles do not clump together.

Can I make this soup vegetarian?

I swap the meatballs for plant-based meatballs and use vegetable broth instead of chicken broth.

Conclusion

I love how this spaghetti soup turns a classic comfort food into a warm, satisfying bowl that is easy to make and fun to eat. Whenever I want something cozy, filling, and family-approved, this is a recipe I always enjoy making.

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