Easy One Pot Spaghetti Soup Recipe

This easy-to-follow spaghetti soup recipe shows you how to create a hearty meal with easy ingredients. It’s a one pot dish that feeds a crowd, and it’s delicious the next day.

spaghetti soup in bowls with parmesan cheese

Serving your family a hot and comforting bowl of soup is the perfect way to show them you care. This soup is just as good as a bowl of spaghetti, and it’s great for chilly evenings or when you crave a hearty bowl of goodness.

spaghetti soup recipe ingredients
I’m sorry…the half and half is missing
from this image. I forgot it!

Ingredient Notes + Variations

  • Other interesting additions: red or green bell peppers, red pepper flakes, sliced mushrooms, or chopped carrots.
  • Any kind of pasta sauce can be used: your homemade marinara sauce, a can or jar of spaghetti sauce from the grocery store, or my personal favorite, vodka sauce. 
  • Low sodium beef broth can be used, as well as bone broth. 
  • Any type of pasta can be used: Ditalini is my favorite. You can also use small shell pasta, elbows, orzo or broken regular spaghetti. Another good suggestion is pot-sized spaghetti noodles.
  • Replace half of the dried basil with Italian seasoning.
  • Replace all or part of the ground beef with ground turkey or ground chicken.
  • Substitute milk or fat-free half and half for the regular half and half. Or for a richer and thicker soup, use whipping cream.
ground beef and onions in pot for spaghetti soup

How To Make

  • To a large dutch oven or large pot, add the ground beef and diced onion.
  • Cook on medium heat until beef is done and no longer pink.
  • Thoroughly drain the excess fat.
  • Return the pot to the stove top. Add the minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well.
  • Increase to medium-high heat. Add the tomatoes, pasta sauce, consommé, tomato soup, beef broth, half and half, and dried basil.
  • Stir to combine. Bring to a gentle boil.
  • Add 1 cup tiny pasta.
  • Stir to combine. Gently simmer for 10 minutes, stirring occasionally.
  • Cover the pot. Turn off heat.
  • Let rest for 30 minutes.
  • Serve in individual bowls with shredded parmesan cheese, and/or chopped fresh basil or fresh parsley.
homemade spaghetti soup recipe

How To Store + Freeze

  • STORAGE: Store this spaghetti soup in an airtight container in the refrigerator for up to 3 days. Or you can do what I do, and simply put the whole covered soup pot in the refrigerator.
  • FREEZING: this spaghetti soup freezes nicely. Place the soup in freezer-safe single serving containers, or use Souper Cubes. Freeze for up to 3 months. Thaw in the refrigerator. Reheat in the microwave or on the stovetop.
one pot spaghetti soup recipe

Tips

  1. Choose the Right Pasta: Opt for a pasta variety that complements the soup, such as broken spaghetti, Ditalini, orzo, or small pasta shapes.
  2. Add Fresh Herbs: Fresh herbs like basil, parsley, or oregano add a burst of freshness to the soup.
  3. Balance the Seasoning: Taste the soup as it simmers and adjust the seasoning accordingly. Salt and pepper are essential, and you can also experiment with a dash of red pepper flakes if you like a little spice.
  4. Lemon Zest: A small amount of lemon zest added just before serving can brighten up the flavors and add a refreshing twist.
  5. Don’t Forget the Garnish: Finish off your spaghetti soup with a sprinkle of grated Parmesan cheese, a drizzle of olive oil, or a handful of fresh chopped herbs. These finishing touches add so much.
  6. Serve with Bread: Accompany your spaghetti soup with crusty bread or homemade or store-bought garlic bread. The combination is both comforting and satisfying. (See below for more suggestions.)
blue soup pot graphic

Note: soup making is not an exact science. I have made countless pots of soup, and no two have turned out the same. The measurements in all of my soup recipes are guidelines, and can easily be adjusted according to your family’s tastes.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes. Follow the directions in the recipe card through step 4. Dump the cooked ground beef mixture into a 4 quart Crock-Pot. Add everything in step 5. Give it a good stir. Cook on low for 8-10 hours or high for 4-5 hours. Add pasta and cook on high for 30 minutes more, or until the pasta is cooked to your liking.

What should I serve with spaghetti soup?

Hot crusty bread, slices of garlic cheese bread or beer bread, a side salad, and/or fresh fruit.

What is the best jarred spaghetti sauce?

This is a highly debated question! It is, of course, a matter of opinion. My all-time favorite spaghetti sauce straight off the grocery store shelf is Rao’s. We love their basic marinara, but our all-time favorite is the vodka sauce.

spaghetti soup recipe in bowl garnished with parmesan cheese

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spaghetti soup in bowls with parmesan cheese

One Pot Spaghetti Soup Recipe

This easy-to-follow spaghetti soup recipe shows you how to create a hearty meal with easy ingredients. It's a one pot dish that feeds a crowd, and it's delicious the next day.
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4.72 from 7 votes
Servings: 12 servings
Author: Ann Drake
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1.5 lbs. ground beef
  • 1/2 large onion (diced)
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 14.5 oz. petite diced tomatoes
  • 24 oz. pasta sauce
  • 10.5 oz. Campbell's Beef Consommé
  • 10.5 oz. condensed tomato soup
  • 32 oz. beef broth
  • 16 oz. half and half
  • 1 teaspoon dried basil
  • 1 cup small pasta (Ditalini, elbows, small shells)
  • shredded parmesan cheese for garnish

Instructions

  • To a large dutch oven or soup pot, add the ground beef and diced onion.
  • Cook on medium heat until beef is done and no longer pink.
  • Thoroughly drain the grease.
  • Return the pot to the stove top. Add the minced garlic, salt, and pepper. Stir well.
  • Increase heat to medium high. Add the tomatoes, pasta sauce, consommé, tomato soup, beef broth, half and half, and dried basil.
  • Stir to combine. Bring to a gentle boil.
  • Add 1 cup tiny pasta.
  • Stir to combine. Gently simmer for 10 minutes, stirring occasionally.
  • Cover the pot. Turn off heat.
  • Let rest for 30 minutes.
  • Serve with shredded parmesan cheese.

Nutrition

Serving: 1cup | Calories: 278kcal | Carbohydrates: 18g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1037mg | Potassium: 701mg | Fiber: 2g | Sugar: 8g | Vitamin A: 551IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 3mg
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If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

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Recipe Rating




13 Comments

  1. 5 stars
    Made this for my family when I went to Georgia to babysit the grandkids. Everyone loved it and I passed on the recipe! My daughter likes to add something green for the kids, so green peas went in. And she put sautéed kale in her bowl. This one is a keeper!! Thank you.

    1. Ann Drake says:

      Hi Micki…so glad you liked it! Thank you so much for the comment, and for the rating. I appreciate it so much!

  2. Rebecca McCabe says:

    5 stars
    I made this recipe because I had everything, except the consommé, and it was fantastic. My husband and I loved it! I’ll try it with the consommé next time!
    Hearty and delicious!🤤❤️

    1. Ann Drake says:

      I’m glad it was a hit! Thank you for the comment, and the rating. I really appreciate it!

  3. 5 stars
    Made this today. My family loved it! I used my own canned spaghetti sauce and 1# venison + 1/2 # ground beef. I was told I could make it again! Very easy and I love that I can do it all in the same pot. Thanks for a great recipe!

    1. Ann Drake says:

      You are very welcome…I’m so glad you liked it. Thanks very much for the comment and the rating!

  4. 5 stars
    Since it was a new recipe I cut down the amounts to make a smaller pot. We each had seconds, and I wish I would have made more. Being on a restricted sodium diet I made some substitutions by using no sodium tomatoes, no sodium tomato soup, and my homemade spaghetti sauce. I also used reduced sodium beef broth to replace the beef consommé. Dried onion and dried garlic flakes made this simple. I combined all the ingredients, but the cream and ditalini in the morning. The flavors were wonderful when those were added before mealtime.
    Thanks for sharing. I would love to see some low sodium recipes in your blog.

    1. Ann Drake says:

      Hi Kim…thank you for the lovely comment and the rating. I’ve recently had issues with my blood pressure, so I have just started looking at sodium content in foods. I hope to incorporate lower sodium recipes in our meals, so let me see what I can come up with. Your substitutions were perfect. Thank you!

  5. Janet Ramsey says:

    I made the soup yesterday and the garlic cheese bread for my husband and my self and we both loved it. I can’t wait to share the recipe with my friends. We all love soup and bread on the weekends here in Virginia Beach. It has been cold and windy here and rainy. We love all of your soup recipes and dessert recipes.
    Thanks for coming into our lives. Janet and Jim Ramsey

  6. Is there an alternative to the beef consommé? Thanks for always posting soup recipes, with your tips. They are always tasty.

    1. Ann Drake says:

      Hi Shawn…yes, you can use beef broth. The consommé has a more robust taste, and is a bit thicker. But broth will work just fine!

  7. 3 stars
    The soup was kind of bland. I ended up using twice the seasonings, and it was better. Not sure I would make it again.

    1. Ann Drake says:

      I have to admit I’m a bit surprised…it’s a family friendly recipe, so not real spicey. But we love it, so I’m sorry you were disappointed.