Spaghetti Soup

Similar to Italian chili, this quick and easy spaghetti soup recipe includes beans, tender vegetables, and spaghetti cooked in a flavorful tomato spaghetti sauce. It’s hearty and filling comfort food perfect for the spaghetti lover in your life.

Spaghetti Soup recipe

It seems like whenever I make spaghetti, I always end up with a cup or two of sauce left. As spaghetti is one of my favorite meals, it’s only fitting that leftover spaghetti sauce is recycled into another one of my favorite meals: spaghetti soup. This dish is quick and easy to throw together, hearty, aromatic, and absolutely delicious from start to finish. Reminiscent of an Italian chili recipe, I’ve never met a soul who didn’t love it.

So, what do you need to make my spaghetti soup recipe? It’s simple, really. Leftover spaghetti sauce, diced tomatoes, kidney beans, carrots, celery, and spaghetti. That’s all there is to it. Using leftover spaghetti sauce really stretches the dollars here. 

Plus, 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 make sure you use regular spaghetti sauce and that will please the vegetarians in your life. This spaghetti soup recipe really does please everyone!

Now, the instructions for my easy spaghetti soup recipe include just bringing all of the ingredients to a boil and simmering until the vegetables are tender. I told ya, quick, easy, and delicious. Serve your spaghetti soup with some bread or cornbread to soak up that spaghetti sauce flavor. 

In case you need another reason to love this recipe, let me just say it’s great for meal prepping and freezes really well. Have I convinced you? Let’s get cookin’!

Ingredients for Spaghetti Soup

Recipe Ingredients

  • Kidney beans (or your favorite bean)
  • Diced or crushed tomatoes
  • Carrot
  • Celery
  • Leftover spaghetti sauce (or jarred spaghetti sauce/marinara sauce)
  • Dry spaghetti

How to Make Spaghetti Soup

Peel and chop carrots and celery.

Begin by peeling and chopping your carrots and dicing your celery.

Dump tomatoes, beans, and spaghetti sauce in a large pot.

Dump tomatoes, beans, and spaghetti sauce in a large pot.

It’s 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.

Adding water to pot.

Add water.

Adding veggies to pot.

Add in chopped veggies and give it a good stir.

I LOVE how the carrots taste in this. If you are a carrot person, feel free to double this amount. Spaghetti soup is a great recipe to veggie up!

Add Italian seasoning to pot (optional).

I love me some Italian seasoning! I like to add a bit more Italian seasoning but you don’t have to.

Simmer until veggies are tender.

Bring that to a boil and then reduce heat and simmer until carrots and celery are tender.

Break up spaghetti.

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.

Add noodles to pot and cook until tender.

Once your veggies are tender, add in your spaghetti and continue cooking until the noodles are done.

Bowl of spaghetti soup.

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.

Taking a bite of spaghetti soup.

I hope you get to try this one soon. It’s sure to be a home run with the spaghetti lovers in your life!

Storage

  • Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave or on the stovetop.
  • You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating as above.

Recipe Notes

  • 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. 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. Use whatever veggies you like (onion, sweet pepper, zucchini, and mushrooms are all good options), whatever beans you like, etc.
  • 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 old-fashioned homemade meatballs recipe here. This will make a lot of meatballs so be sure to decrease the recipe unless you have a whole brood to feed. 
  • Instead of adding cooked ground beef, you can add ground turkey, meatballs as mentioned above, cooked and crumbled sausage, or cooked and shredded chicken to make chicken soup.
  • If you can’t resist a touch of heat, add a pinch of cayenne pepper or crushed red pepper flakes when you add the Italian seasoning.
  • For more flavor, substitute the plain old water for beef, vegetable, or chicken broth.
  • Other great pasta varieties that work in this soup include elbow pasta, angel hair pasta, penne, and rotini.

Recipe FAQs

How do you serve spaghetti soup?

Now, it tastes delicious as is. But I love to add some freshly grated parmesan cheese on top as well as some chopped fresh parsley or fresh basil. It also wouldn’t be soup without some bread on the side to soak up that spaghetti sauce, right? 

Can you cook spaghetti in soup?

Yes, you can! Add the dry spaghetti to the soup and continue to simmer until the pasta is al dente.

Can I cook spaghetti soup in the slow cooker?

Yes, you can make slow cooker spaghetti soup. What you’re going to do is add all of the ingredients to your crockpot and cook them on low for 8 hours or on high for 4 hours. Then if you’re cooking on low, turn it to high, stir in the spaghetti, and cook for 15 to 20 minutes longer until the pasta is tender.

Can I tempt you with more sensational soup recipes?

Easy Vegetable Soup (A Dieter’s Best Friend)

Italian Sausage Soup

Senate Bean Soup (With a Shortcut)

Easy Tomato Basil Soup Recipe

How To Make Chicken Noodle Soup

Taco Soup (The World’s Easiest Supper)

Spaghetti Soup

Similar to Italian chili, this quick and easy spaghetti soup recipe includes beans, vegetables, and spaghetti cooked in a flavorful tomato spaghetti sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: American
Keyword: soup, spaghetti
Servings: 4
Calories: 252kcal

Ingredients

  • 2 cups spaghetti sauce
  • 1 cup cooked ground beef, optional
  • 2 15-oz cans diced tomatoes, undrained
  • 2 15-oz cans kidney beans, undrained
  • 2 large carrots
  • 1 stalk celery, optional
  • dry spaghetti noodles about a half a package
  • 2 cups water
  • 1 tablespoon Italian seasoning, optional

Instructions

  • In a large pot, place sauce, beef (if using), tomatoes, kidney beans, and water.
    2 cups spaghetti sauce, 1 cup cooked ground beef, optional, 2 15-oz cans diced tomatoes, undrained, 2 15-oz cans kidney beans, undrained, 2 cups water
  • Peel and chop carrots and dice celery, and add to pot. Add seasoning if desired.
    2 large carrots, 1 stalk celery, optional, 1 tablespoon Italian seasoning, optional
  • 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.
    dry spaghetti noodles

Nutrition

Calories: 252kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

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69 Comments

  1. 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…

      1. 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!

  2. Looks good, but I never have any leftover spaghetti sauce! 😉 One jar is just perfect for me and hubby.

    1. 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 🙂

  3. 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!!

    1. 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

  4. 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.

    1. 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?

  5. ‘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!!

    1. 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 🙂

    2. 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!

    3. 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!

  6. this looks like a good and hearty soup. serve it with garlic cheese bread and yum yum. thanks for all of your hard work.

    1. 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 🙂

      1. 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.

    2. 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.

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