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Spaghetti Soup

Spaghetti Soup

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Campbell's Kitchen

Meaty chicken, colorful vegetables and, of course, spaghetti, combine in this hearty one pot meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet


  1. Heat 1 tablespoon oil in a saucepot over medium-high heat. Add the chicken and cook until it is browned, stirring often. Remove the chicken.
  2. Stir in the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
  3. Stir in the broth, soup and water. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add the chicken and parsley, if desired, and heat through.
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It's a really fast & easy soup. Great. I used marinara instead of tomato soup.


very tasty

Diane C.

I make a soup very similar to this, however, I make mine with a beef base. Instead of chicken & chicken broth, I use hamburger and beef broth. I add potato, onion, celery & corn. For seasoning, I add worchestershire sauce, salt, pepper, cajun seasoning & chopped garlic. I use either tomato soup or V8 juice as the tomato base. The spaghetti is a fun touch to the soup. Simmer until the vegetables are tender and enjoy.