Spaghetti soup with meatballs is outrageously delicious, super comforting and incredibly easy to make. Everyone will love it, especially little ones!
And if you liked this soup, why not try my delicious Pizza Soup next?
My spaghetti soup is one of those delicious, comforting recipes that are loaded with familiar flavors while being simple to make and friendly on the wallet.
You have a lovely tomato broth infused with herbs and made hearty with plump meatballs and spaghetti. It's just like a delicious bowl of classic spaghetti and meatballs but in soup form!
I typically make the soup with shop-bought meatballs to keep things extra speedy, but you can, of course, use your favorite homemade meatballs here. This spaghetti lover's soup is also an excellent recipe if you're looking for something to make with leftover meatballs.
Why you'll love this spaghetti soup
- All you need is a handful of simple, budget-friendly ingredients to make a meal that will disappear fast from the table.
- You can have it ready in just 30 minutes from start to finish.
- It's super slurpable and the kids will adore it!
What you'll need
Meatballs - Homemade meatballs are always wonderful, but store-bought ones are a real lifesaver on busy days. Both work beautifully here!
Spaghetti - Just your regular spaghetti broken in half for easier slurping!
Marinara sauce - A good-quality marinara makes all the difference in this soup, so pick one that you really like.
Italian seasoning - For those classic, comforting Italian flavors with zero effort.
Chicken broth - It's a good idea to go for low-sodium broth here because the marinara and meatballs add salt too. You can then easily adjust the seasoning at the end.
Fresh basil - Just a handful of fresh basil leaves adds loads of brightness and flavor to the soup!
Pro tip
Snap your spaghetti in half first - it makes each spoonful so much more manageable!
How to make spaghetti and meatball soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat the olive oil in a large pot over medium heat and brown the meatballs for 5-6 minutes, then transfer them to a plate.
In the same pot, cook the onion until soft and golden, then add the garlic and cook another minute. Stir in the marinara sauce, scraping up browned bits from the bottom.
Add the Italian seasoning, bay leaf, and chicken broth, then bring everything to a gentle simmer. Stir in the spaghetti and cook 8-10 minutes until tender.
Return the meatballs to the soup to heat through, discard the bay leaf, season with salt and pepper, and stir in the fresh basil. Serve hot with grated Parmesan on top if you like.
Substitutions and variations
- Stir in a generous handful of fresh spinach or chopped kale at the end to add some sneaky greens in there!
- Swap the spaghetti for smaller shapes like orzo, shells, or even broken-up lasagna noodles.
- Stir in a splash of cream at the end for an even richer, silkier broth.
Helpful tips
- I always brown the meatballs first; it gives the soup a deeper, richer flavor you just can't get otherwise.
- Keep the soup at a gentle simmer rather than a rolling boil so the pasta cooks evenly.
- Pasta soaks up broth as it sits, so have a little extra broth handy to stir in just before serving or reheating leftovers.
What to serve with spaghetti soup
- Crusty bread: A warm, crusty baguette or ciabatta is my number one pick; perfect for dunking into that rich tomatoey broth.
- Garlic bread: Let's be honest, garlic bread makes everything better, especially a cozy spaghetti soup. Bonus points if it's cheesy!
- Cheese toast: Just lightly toasted bread with melted mozzarella or provolone on top - quick, comforting, and always a winner.
Leftovers and storage
- Pop leftovers in an airtight container in the fridge; it'll stay good for up to 3 days.
- Gently reheat on the stovetop or in the microwave. Stir in a splash of broth or water if it seems thick, and add fresh basil or Parmesan to refresh the flavors.
- If freezing, skip adding the spaghetti and cook it fresh when reheating.
More cozy soup recipes
If you've tried this spaghetti soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Spaghetti Soup
Ingredients
- 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
- ½ 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 to serve (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook them for 5-6 minutes until nicely browned on all sides. Work in batches if needed to avoid overcrowding the pan. Transfer the meatballs to a plate and set aside.1 tablespoon olive oil1 pound meatballs
- In the same pot, add the onion and cook until soft and lightly golden. Stir in the garlic and cook for another minute just until fragrant.1 medium onion4 garlic cloves
- Pour in the marinara sauce, scraping up any browned bits from the bottom of the pot.24 oz marinara sauce
- Season the sauce with the Italian seasoning and toss in the bay leaf. Stir in the chicken broth and bring the soup to a gentle simmer.½ tablespoon Italian seasoning1 bay leaf5 cups chicken broth
- Add the spaghetti, stirring occasionally to keep the noodles from sticking together. Cook for 8-10 until the pasta is tender but still has a bit of a bite.8 oz spaghetti
- Return the meatballs to the pot and heat gently for 2-3 minutes until warmed through. Remove and discard the bay leaf. Stir in the fresh basil leaves and season generously with salt and freshly ground black pepper.6-8 fresh basil leavesSalt and freshly ground black pepper to taste
- Serve steaming hot, topped with grated Parmesan, if you like.Grated Parmesan
Video
Notes
- If using frozen meatballs, skip the browning step and simply toss them in with the spaghetti.
- Stir from time to time after adding the spaghetti to prevent them from sticking to the bottom of the pot.
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