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!

Spaghetti Lover’s Soup

Spaghetti Lover's Soup: All the flavors we love in Spaghetti, loaded up with lots of extra veggies, and sure to be a family favorite!

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Prep Time: 25 minutes

Cook Time: 4 hours 15 minutes

Total Time: 4 hours 40 minutes

Course: Soup

Cuisine: American

Keyword: spaghetti

Servings: 4

Calories: 252kcal

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

Calories: 252kcal

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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.