Dad's Spaghetti Soup

Dad's Spaghetti Soup

10 Reviews 1 Pic
Recipe by  Jay

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (10)

Rate This Recipe


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

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.

More Reviews

Similar Recipes

Hamburger Rice Soup

Hamburger Rice Soup

Dad's Spaghetti

Dad's Spaghetti

Albondigas Soup III

Albondigas Soup III

Dad's Escarole and Bean Soup

Dad's Escarole and Bean Soup

Dad's Spaghetti Western

Dad's Spaghetti Western

Potpourri Soup

Potpourri Soup


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Dad's Escarole and Bean Soup


next recipe:

Dad's Mushroom and Barley Soup