How To Make Spaghetti Soup
It seems like whenever I make spaghetti, I always end up with a cup or two of sauce left. Seeing as how spaghetti is one of my favorite meals, its only fitting that leftover spaghetti sauce be recycled into another one of my favorite meals, Spaghetti Lover’s Soup. This dish is quick and easy to throw together, hearty, aromatic, and absolutely delicious from start to finish. Reminiscent of an Italian Chili, I’ve never met a soul who didn’t love it.
Using leftover spaghetti sauce really stretches the dollars here. There is no need to add additional meat but if you want to see my meatball recipe at the bottom of this post. But if you prefer your spaghetti soup meatless just make sure you use regular spaghetti sauce and that will please the vegetarians in your life.
This spaghetti soup recipe really does please everyone!
Ingredients for Spaghetti Lovers Soup
- 1-2 cans kidney beans (or your favorite bean!),
- 2 cans diced tomatoes
- 2 or more carrots
- 1 stalk celery
- Leftover spaghetti sauce
- Dry spaghetti
Note: If you don’t have celery on hand just leave it out. Your sauce is seasoned enough anyway. This is really a great recipe to just use what is on hand.
Here’s Your Spaghetti Soup Recipe
- Begin by peeling and chopping your carrots and dicing your celery.
- Dump tomatoes, beans, and spaghetti sauce in a large pot. Its best not to wear a brand new white shirt when doing this if you have the same amount of grace that I do when “dumping”.
Note: Whenever a recipe calls for two cans of kidney beans, I always get one can of light and one can of dark just to give it a bit more color variety.
- Add water
- Add in chopped veggies. Stir those in.
I LOVE how the carrots taste in this. If you are a carrot person, feel free to double this amount. Spaghetti Lover’s Soup is a great recipe to veggie up!
- I love me some Italian seasoning! I like to add a bit more Italian seasoning but you don’t have to.
- Bring that to a boil and then reduce heat and simmer until carrots and celery are tender.
- While that is cooking, break up your spaghetti noodles into about one or two inch pieces. Of course you can substitute any old pasta for this. Whatever cranks your tractor.
- Once your veggies are tender, add in your spaghetti and continue cooking until noodles are done.
At this point the smell might have you eating the entire pot of Spaghetti Soup yourself! But if you can resist for just a little while your family will love ya for it.
I hope you get to try this one soon. It’s sure to be a home run with the spaghetti lovers in your life!
Ingredients
- 2 cups spaghetti sauce
- 1 cup cooked ground beef Optional, I just use leftover prepared spaghetti sauce that I've already added meat to.
- 2 15 oz cans diced tomatoes undrained
- 2 15 oz cans kidney beans undrained
- 2 large carrots
- 1 stalk celery optional
- dry spaghetti noodles I use enough to make spaghetti for one person
- 2 cups water
- 1 tablespoon Italian Seasoning optional
Instructions
- In a large pot, place sauce, beef (if using), tomatoes, kidney beans, and water into pot. Peel and chop carrots and dice celery, add to pot. Add seasoning if desired.
- Bring to a boil and then reduce heat, simmering until vegetables are tender. Break spaghetti noodles into one or two inch segments and add these as well. Continue cooking until pasta is tender.
Nutrition
Tips For This Recipe
- If you have meat sauce left over instead of regular spaghetti sauce you can use that in this recipe for a little extra flavor and protein.
- If you want more protein in this recipe or just love the idea of spaghetti and meatball soup please see my good ole fashion meatball recipe here. This will make a lot of meatballs so be sure to decrease the recipe unless you have a whole brood to feed.
- And remember to wear an apron or at least not a white shirt (goggles not necessary unless you go a little crazy with the sauce dumping LOL).
- This is a great recipe to use whatever you have in the pantry or fridge. Last time I made it I had a large can of baked beans. I rinsed them in a strainer and put them in and it was delicious.
this looks like a good and hearty soup. serve it with garlic cheese bread and yum yum. thanks for all of your hard work.
Hey Tracy, thank you so much.
It really is hearty, very filling.
Oh now you have me wanting garlic cheese bread!!!!! ~mouth drops~
Thank you for all of your kindness and for taking the time to always comment. I look forward to them so much!
Gratefully,
Christy 🙂
I freeze left over spaghetti sauce. I put it in the freezer without the lid and when it is frozen I put the lid back on so it will not freezer burn. My bunch will not eat homemade they will only eat Ragu with Mushrooms old style.
Was happy to find a recipe to use my leftover spaghetti with sauce 😉 I tweaked it, used cannelli beans and red kidney beans for my variant 🙂 already had the veggies plus in mine so was a simple heat to eat. Easy rainy day save for leftovers.
I am so glad you liked it!!
‘K…so when I make spaghetti, I mix the sauce and the noodles in the pot and serve…do you think that I could just tump that into the pot with the rest of the ingredients and it turn out ok?? I may try it anyway as I have some leftover spaghetti…I’ll try tomorrow night, because like you I like to wait a night and I’ll let you know how it turns out.
PS…I did try your mexican pizza and it was a hit with Hubby, and again you were right as it is very filling!!
Hey! That would work just fine! The noodles will be a little more done but they always are in soup anyway!!!
YAY!! So glad you tried the pizza and DOUBLY glad they liked it!!!
you know, my blog makes me hungry
lol
Thank you!!!!!
Christy 🙂
I make something a little like this but no beans- instead, green pepper (or red), mushrooms, maybe black olives. Now, I have to look for your Mexican pizza recipe!
I’m absolutely going to make this soup, what a wonderful recipe. Now those really awesome breadsticks in the picture? Need the recipe for those! Much love!
This looks really similar to Olive Garden’s pasta e fagoli. My recipe for that makes such a large amount I don’t make it often.
Now I am a pasta Fagoli lover myself and this really is very similar to it. I also make it at home but like you, don’t need such a large quantity and it isn’t the easiest recipe to tone down. This is a lot less fuss, too.
Wow, are we on the very same wavelength or what?
Oh now i want to make some spaghetti so I can make this soup!! LOL I always have left over sauce that goes in the trash at some point!!
Me too! I try to use it up but..you know how that is!
I also like to toast a piece of french bread and slather it with leftover sauce for lunch!
Thank you so much!! let me know if you get to try it!!!
Gratefully,
Christy
Looks good, but I never have any leftover spaghetti sauce! 😉 One jar is just perfect for me and hubby.
hehe, y’all sound like a perfect waste not want not couple!!
I have (and always have had) a tendency to overcook. I think its the ingrained thing of always having enough should company drop by.
I envy your efficiency!!!
Gratefully,
Christy 🙂
P.S. I’ll share my leftover sauce 🙂
Mmm, this is one I’ll definitely have to try. So cheap and so delicious looking!
Thank you, Stephanie!! hope you’re having a great week!!
Have this cooking on the stove right now! Smells delicious! I didn’t have celery but threw in some chopped up zucchini. Also only had one can of kidney beans on hand but had a little leftover butter beans so I tossed them in too! Making some garlic cheese bread to serve with. Went looking for ways to make soup from leftover spaghetti sauce and came across this. So glad I did. Got to make those food budget dollars stretch! Thanks so much for the recipe!
I hope you enjoy it Martha, thank you so much for giving it a try!!!
It was so good! Even my very picky husband enjoyed it! Thanks again!
That looks good. I love soups with pasta in them and might have to try this during one of our rainy days coming up in the next week or so…
ooh me too. Come to think of it, I think I love everything that you love! lol
I think we may differ on water chestnuts.