Spaghetti Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-pot soup combining spaghetti, ground beef, kidney beans, and vegetables in a tomato-based broth. It's like chili and pasta in a bowl—cozy, filling, and comforting.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups spaghetti sauce
- 2 cans diced tomatoes (15 ounces) (undrained)
- 2 cans kidney beans (15 ounces) (undrained)
- 2 cups beef or vegetable broth
- 1 cup cooked ground beef (optional)
- 2 medium carrots (peeled and diced)
- 1 stalk celery (diced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 8 ounces spaghetti noodles (broken into 2-inch pieces)
- Kosher salt (to taste)
- Grated Parmesan cheese (for garnish)
- Fresh parsley (chopped, for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1677mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4224mg
- Calcium
- 356mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1677MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.