Dad's Spaghetti Soup

Dad's Spaghetti Soup

Jay 0

"My father used to make this quick and easy soup for us when our mother was traveling and he was in charge of keeping us fed. It sounds strange, but it's quite yummy!"

Ingredients {{adjustedServings}} servings 472 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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  1. In a large pot over medium high heat, add the ground beef and saute for 5 to 10 minutes, or until well browned. Add the onion and garlic and saute for 2 more minutes.
  2. Then add the tomatoes, corn and water. Bring to a boil and add the spaghetti. Reduce heat to medium low and simmer for 15 minutes, or until the spaghetti is tender.
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Reviews 11

  1. 13 Ratings


I tried this recipe but the pot we have would not hold all eight cups of water and the rest of the ingredients. As I followed the instructions in the recipe and I got to the part where one adds the water, I realized I would only get about four cups of water into the pot. (I also added a half teaspoon of Basil, Marjoram, Pepper, Oregano and Salt. It seemed way too bland otherwise.) As my wife and sat down to eat, she commented that if I had managed to add all eight cups of water, it would have tasted as if the water had a very brief passing encounter with a tomato. A few nights later, I warmed up the leftovers. Most of the water that had been in the bowl must have been absorbed by the spaghetti so I added an eight ounce can of tomato sauce. I filled the can with water and added that. Then I added about a tablespoon of Basil, Marjoram, Oregano and Thyme. When I served it up this time, my wife said, "now this tastes like something!" I'm going to assume that the eight cups mentioned in the original recipe was a typo. Some of the ingredients must have been missing. If the recipe was made as stated, it would have been more than bland. In fact, I think maybe only three cups of water would be sufficient in the original version. I guess with all of these alterations I can name the resulting recipe after myself and call it B.J.'s spaghetti soup, but I've got a few more alterations in mind to make it better. ;-)


This recipe, as written, was a good bae recipe, but very bland. I added 1/2 tsp each of thyme, tarragon, oregano, salt and pepper and it made it into a wonderful soup. My wife and daughter say that the spaghetti should be broken intoi 1" or 2" pieces.

Kym Salow

This is very close to our old standby "Quick Hamburger Soup" recipe. I increase the meat to 1 1/2 pounds, decrease the water to 6 cups, use a 28 ounce can of organic crushed tomatoes, and add 2 T beef base and 1/2 tsp freshly cracked black pepper. Instead of the spaghetti we use half a cup of acini di pepe which I stir in after the soup has simmered 25 minutes. Add some crusty bread and a salad and you have a hearty warming meal.