Get ready, swap your fork for a spoon… you’ve never had spaghetti like this before. Introducing Spaghetti Soup: a hearty and comforting meal that will warm you up from the inside out. Tender meatballs and bouncy spaghetti noodles are simmered in a rich and savory tomato broth. This recipe is perfect for those cold, wintry nights when you need something satisfying to fill you up. Don’t forget to top Spaghetti Soup off with a sprinkle of parmesan cheese and fresh herbs for the ultimate cozy dining experience!
Ingredients
- 1 pound mini meatballs, store-bought
- 4 cups chicken broth
- 3 cups marinara sauce
- 1 bay leaf
- 3 cups water
- 8 ounces spaghetti, broken into 1-1/2-inch pieces
- 1/4 cup basil leaves, chiffonade
- 1/4 cup parmesan cheese, grated
Directions
Step 1 –Prepare the meatballs according to the package directions.
Step 2 –In a Dutch oven over medium heat, whisk the chicken broth, the marinara sauce, the bay leaf, and the water together and bring the mixture to a boil.
Step 3 –Stir the spaghetti and the cooked meatballs into the sauce.
Step 4 –Reduce the heat to a simmer and cook the soup mixture until the spaghetti is tender, about 10-12 minutes.
Step 5 –Garnish the soup with the basil and the parmesan.
Step 6 –Serve.