This Skinny Spaghetti Soup is spaghetti like you’ve never had before. A hearty soup that is comforting and filling! It’s everything you love about spaghetti in soup form: lean ground beef, Italian seasonings, and spaghetti noodles all simmered in a rich and savory tomato broth.

Makes 8 servings

One spoonful of this Skinny Spaghetti Soup will make you a believer-spaghetti can be made into a soup! The tasty soup is the ultimate comfort food!

This Skinny Spaghetti Soup recipe uses lean ground beef, garlic, onions, diced tomatoes, Italian seasonings and then simmered in a tomato broth. It’s a soup you’ll be eating all year round! Enjoy!

What ingredients do I need to make this Skinny Spaghetti Soup?

• 96% lean ground beef- you could use ground turkey, if desired.
• Onion-diced
• Garlic-minced
• Low sodium beef broth
• Fire roasted or stewed diced tomatoes=-canned
• Tomato sauce-canned
• Italian seasonings– for flavor. You could also use 1 Tbsp of each: fresh basil, parsley, oregano, if desired.
• White granulated sweetener – to balance out the acidity of the tomatoes. I like to use Lakanto monk-fruit sweetener.
• Red pepper flakes 
• Kosher salt and black pepper-to taste
• Spaghetti noodles- I like to use Barilla Plus noodles. They have more protein and are less points than classic spaghetti noodles. You could use gluten-free noodles, for a gluten free option. Broken into thirds.
• Fresh basil-for garnish
• Parmesan cheese- for optional garnish 

How do I make this Skinny Spaghetti Soup?

Spray a large pot with nonstick cooking spray and cook over medium to high heat.

Add the ground beef, onion, and garlic. Cook until ground beef is browned and onions are tender.

Add remaining ingredients except for pasta noodles, Parmesan, and basil.

Bring to a boil over high heat.

Add broken spaghetti noodles and cook until noodles is al dente. 

Serve warm.

Garnish with fresh basil and Parmesan cheese, if desired.

Store leftovers in an airtight container for up to a week. If soup has thickened simply add more beef broth and reheat in the microwave.

Ingredients:

• 1 lb. 96% lean ground beef 
• 1 large onion, diced
• 6 cloves garlic, minced
• 4 cups low sodium beef broth 
• 2 (14.5 oz.) cans fire roasted or stewed diced tomatoes
• 1 (29 oz.) can tomato sauce
• 1 Tbsp Italian seasonings
• 1 tsp white granulated sweetener 
• 1/4 tsp red pepper flakes 
• Kosher salt and black pepper, to taste
• 6 oz. Barilla Plus spaghetti noodles, broken into thirds
• Fresh basil, optional garnish
• Parmesan cheese, for optional garnish 

Directions:

1. Spray a large pot with nonstick cooking spray and cook over medium to high heat.
2. Add the ground beef, onion, and garlic. Cook until ground beef is browned and onions are tender. 
3. Add remaining ingredients except for spaghetti noodles, Parmesan, and fresh basil. Bring to a boil over high heat.
4. Add broken spaghetti noodles and cook until noodles is al dente. Serve.
5. Store leftovers in an airtight container for up to a week. If soup has thickened simply add more beef broth and reheat in the microwave.

Makes 8 ( 1 and 1/2 cups) servings 

3 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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