Easy One Pot Spaghetti Soup tastes like your favorite spaghetti but is even more slurp-worthy delicious! Use store bought meatballs or these incredibly moist Parmesan meatballs for a one pot meal the whole family will go crazy for!
This Spaghetti and Meatball Soup is the perfect excuse to dive mouth first into a bowl of spaghetti and slurp up every last drop of Italian tomato and herb coated noodles and juicy meatballs. Because spaghetti was made to slurp. And so was soup. A match made in heaven.
And you will will also be in heaven after just one spoonful of this soup – and after washing just ONE pot for dinner! heaven.
If you have tried my reader’s favorite One Pot Lasagna Soup that has gone crazy on Pinterest and Facebook, then I’m sure you are already drooling over this One Pot Spaghetti and Meatball Soup. I am. Again. I used virtually the same marinara broth as in my Lasagna Soup but enhanced the flavor and texture by adding carrots, celery and bell peppers (you could also add mushrooms too!). The luscious marinara broth is made super easy by using one jar of store bought marinara and then made super delicious by embellishing it with crushed tomatoes, tomato paste, garlic, a splash of balsamic and of course basil, parsley, oregano and red pepper flakes.
As your marinara broth simmers with your veggies, you prepare you tender meatballs infused with freshly grated Parmesan and Italian spices. I would say if you are short on time you could just use store bought, but you whip up your meatballs while your soup is simmering, so its more like if you are short on energy – which I totally get – then feel free to use store bought – but at some point, you are going to want to try these homemade meatballs. Nothing beats tender, juicy, homemade meatballs, these homemade meatballs.
After you roll your meatballs, you add them directly to your simmering marina broth to cook (no extra baking or sauteing!), then you add your spaghetti noodles and simmer for about 10 minutes more until al dente.
Stir in some Parmesan and milk to add a depth of creaminess and balance out the acidity and then its time to savor what a match made in heaven tastes like.
One Pot Spaghetti Soup – for those nights you crave slurpilicous spaghetti and meatballs, or a divine comforting, hearty meal – with only one pot.
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Spaghetti and Meatball Soup
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Ingredients
- 8 oz. spaghetti noodles broken into quarters
Spaghetti Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 medium carrots, peeled and thinly sliced
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 4-6 garlic cloves, minced
- 1/4-1/2 teaspoon red pepper flakes
- 1 14 oz. can crushed tomatoes
- 1 24 oz. jar prepared marinara
- 7 cups low sodium chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 tsp EACH dried parsley, dried oregano, salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
- 2 teaspoons cornstarch
Add later:
- 1/2 cup freshly grated Parmesan cheese
- 1 cup milk or half and half
Meatballs
- 1 egg
- 2 slices white sandwich bread TOASTED, crust removed, diced
- 2 tablespoons milk
- 2 teaspoons Worcestershire sauce
- 1/3 cup finely freshly grated Parmesan cheese
- 1 pound lean ground beef
- 3 tablespoons dry minced onion
- 1 teaspoon dried parsley
- 1/2 tsp EACH garlic pwdr, oregano, salt
Instructions
- Spaghetti Soup: Melt 1 tablespoon butter in 1 tablespoon olive oil in a large Dutch oven/stock pot. Add diced onions and saute for 3 minutes. Add carrots, celery and bell peppers and sauté for 2 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
- Stir in all remaining ingredients under “Spaghetti Soup,” EXCEPT for the Parmesan and milk/half and half. Bring to boil, cover, then reduce to a low simmer for 15 minutes while you prepare the meatballs.
- Meatballs: In a large bowl, add egg and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll mixture into 1 tablespoon size meatballs. Add meatballs to simmering soup and simmer for 8 minutes. Add spaghetti noodles and simmer over medium high heat for 10-12 minutes or until noodles are al dente.
- Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half. If you would like a less “chunky” soup, simply stir in additional chicken broth or water.
- Garnish individual servings with freshly grated Parmesan and season with additional salt/pepper/red pepper to taste.
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Lynn says
This soup looks divine! I made your Lasagna soup last week and it was AMAZING! Can’t wait to try this one!
Jen says
Hi Lynn, I am so happy you enjoyed my Lasagna Soup, thank you! I hope you love this one too!
Dana says
I love all your recipes, especially your soups. This looks like another winner!
Jen says
Thank you so much Dana, I am so happy to hear you are loving my soups :)! I am excited for you to try this one too!
Natalie says
Your photos are gorgeous as always! This looks incredible!
Jen says
You are too nice, thank you so much Natalie!
Katie says
Yes, yes and yes for homemade meatballs! Cant wait to try this!
Jen says
I am right there with you on the homemade meatballs – and these ones are so good! I hope you can try this soon and love it! Thanks so much Katie!
Abby (@ No Fail Recipes says
What a great idea! Can’t wait to try this one. Thanks for the great recipe. What do you think about substituting Romano for the Parmesan?
Jen says
You are so welcome Abby! I think Romano would still be delicious! Romano’s is a little stronger and saltier, so maybe start with less then add more to taste. Enjoy!
Kori says
This sounds like another winner! I’ve never gone wrong with one of your recipes 🙂 Do you think I could make this in the crockpot instead of the stove? Trying to keep heat out of the house!
I’m guessing I could throw everything but the noodles in and cook it on high for about 4 hours, and either put the noodles in halfway through or cook them separately and add when finished?
Thanks!
Jen says
Hi Kori, I was on a cruise without internet for over a week and I am all sorts of behind! You are exactly right, I would throw everything in except for the noodles. I would cook the noodles separately as I find they get a funny texture when cooked in a crockpot because it’s not quite warm enough for them to simmer. Hope that helps, enjoy!