Spaghetti Soup Recipe

I like healthy food and getting as many veggies into my loved ones as possible. I also like comfort food and easy dinner preparation. Spaghetti soup is one of those recipes that fits both categories nicely. It is familiar and comforting but packed with veggies and made with items already found in your pantry and fridge!

I also like to make really big pots of food. Most of my recipes are for feeding 20-40 people (the size of an average missional community). Even if I’m not making food for my community, I still like to make a lot so we have leftovers around for lunches and easy dinners. My family isn’t big on sandwiches, so having real home cooked food around ready to be warmed up, is always a good thing. If I’m going to cook, I’m going to cook big!

This is one of those dishes I have been making for years which I don’t actually follow a recipe for, so I had to stop and write it down when I made it yesterday. I will share my basic recipe, but just know that you really can’t mess this up, and you can add or subtract any veggies you’d like to. It is very adaptable to your own preferences. The amounts for veggies is approximate and changes every time I make it. Also, depending on how soupy or stewy you like it, add more or less noodles.

Enjoy and be ready to share the recipe!

Spaghetti Soup
Serves 25
(dairy free, with the option to be made gluten free or vegetarian) I like to use organic products whenever possible
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135 calories
15 g
21 g
4 g
9 g
1 g
246 g
542 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 135
Calories from Fat 40
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 21mg
Sodium 542mg
Total Carbohydrates 15g
Dietary Fiber 3g
Sugars 7g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 16 oz. ground turkey
  2. 3 24 oz. jars of spaghetti sauce
  3. 2 32 oz. boxes of chicken broth
  4. 16 oz. fresh sliced mushrooms
  5. 4-5 medium to large carrots, sliced
  6. 3-4 medium zucchini, diced small
  7. 2 green peppers, diced
  8. 6-8 oz. spaghetti or angel hair pasta, broken into bite sized pieces (or any pasta shape you prefer)
  9. Salt and pepper to taste
  1. Brown the ground turkey in a large soup pot. Add the spaghetti sauce and chicken broth and let it simmer while you chop the vegetables. Brown the mushrooms in a pan with a bit of olive oil and add them to the pot. Chop the rest of the vegetables and throw them in. Continue to simmer the soup for about 25-30 minutes or until the vegetables are just tender. Add the pasta and cook for approximately the amount of time stated on the box of pasta or until it is cooked al dente. Taste it before you add any salt or pepper, as the broth and spaghetti sauce already contains salt and you don’t want to overdo it! You can either serve it immediately, or transfer it to a slow cooker on the “keep warm” setting to be served to a larger crowd. Serve with parmesan cheese on the side.
  1. Can be made vegetarian by omitting the turkey and replacing the chicken broth with vegetable broth. You can also make this gluten free using gf noodles.
Leading Missional Communities
Wife, Mommy, Friend, Daughter of the King. Enjoys loving her family through good food and a warm candlelit table. Morning walks with Andy and games and conversation with her family of four, are essential to a good day. She has loved her little opportunities to travel to different parts of the world and looks forward to more of that. Some of her favorite things include, blue skies, warm breezes, ocean sunrises, good music, Thai noodles and well planned calendars.

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