Cozy Spaghetti and Meatball Soup Recipe for Weeknight Dinners

If you need a crowd-pleasing side or a comforting main for a dinner party or cookout, this recipe delivers. It’s flavorful, flexible, and simple to prepare. Combining familiar favorites—salsa-style marinara, turkey meatballs, and spaghetti—this Spaghetti and Meatball Soup offers all the charm of classic pasta in a warm, brothy bowl.

Spaghetti and Meatball Soup is delicious for weeknight dinners, potlucks, or any gathering where you want something tasty and comforting. Serve it as a soup course or a hearty main.

Serves 6 | 5 PersonalPoints per serving

What ingredients you need to make this Spaghetti and Meatball Soup:

2 Tbsp extra virgin olive oil
2 large carrots, finely chopped
1 zucchini, finely chopped
1/2 yellow onion, finely chopped
1 Tbsp minced garlic
Salt & pepper, to taste
4 cans (total 56 oz) low-sodium chicken broth
1 1/2 jars (36 oz) marinara sauce
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional, for heat)
1 package (1 lb) frozen turkey meatballs
1 cup uncooked spaghetti noodles, broken in half

How to make this Spaghetti and Meatball Soup:

Step 1. Heat the olive oil in a large pot over low heat.

Step 2. Add the chopped carrots, zucchini, and onion. Sauté until the vegetables are softened.

Step 3. Stir in the minced garlic and season with salt and pepper to taste.

Step 4. Pour in the chicken broth and marinara sauce, stirring to combine.

Step 5. Add the Italian seasoning and red pepper flakes, then stir well.

Step 6. Bring the soup to a boil over medium-high heat.

Step 7. Once boiling, carefully add the frozen turkey meatballs and the broken spaghetti.

Step 8. Reduce heat and simmer until the spaghetti is tender and the meatballs are heated through—about 10–15 minutes, depending on pasta thickness.

Step 9. Ladle into bowls.

Step 10. Just before serving, garnish with freshly grated Parmesan cheese and chopped parsley for brightness.