Plant-Based Recipe: Spaghetti Soup

12:25 am | | Comments 2

Fall means its soup season!  To kick off my recipe section, I have chosen a long-time family favorite that I changed 8 years ago when my family became plant-based.  The recipe lost the saturated fat from ground beef but gained more flavor and antioxidants from the added vegetables. This, like most of my recipes, is one that can be adjusted to personal tastes (e.g., more garlic for the garlic lover).  Enjoy!


Spaghetti Soup

1 large yellow onion

1 Tablespoon fresh, minced garlic

4 Cups chopped green cabbage (about 1 pound)

5 Cups water

3 ½ Cups tomato juice (low sodium)

1 Tablespoon dried oregano

1 ½ teaspoons garlic powder

1 ½ teaspoons black pepper

1 Tablespoon parsley

¼ teaspoon dried thyme

3-4 handfuls of fresh spinach chopped

3 (15-oz) cans kidney beans, drained and rinsed

3 (14.5 oz) can diced, undrained, low salt tomatoes

1 – 32 oz box low salt vegetable broth + refill with water and add as needed

2 zucchinis (medium sized, chopped)

8 oz uncooked small shell pasta (angel hair also works)

In a large pot, sauté in water diced onion and garlic until soft.  Add chopped cabbage for 1-2 minutes. Add water and the rest of the ingredients, except the zucchini and pasta.  Bring soup to a boil and reduce heat and simmer, uncovered about 45 minutes, stirring occasionally. Add additional seasoning (garlic, pepper, etc.) to taste.  When cabbage is soft, and flavors are blended, add pasta. If adding angel hair, break in half. Also add the diced zucchini. Cook until the pasta and zucchini are cooked through.  You can sprinkle some nutritional yeast on top as a garnish. Serve with a green salad and warm bread!




  1. Dylan says:

    This recipe is my favorite! I have made it 5 times since you posted it. Love the flavor, how easy it is to make, and how light and clean i feel after eating to my heart’s content. Best part is I also have meals throughout the week when I make it!

    I would recommend cooking this one with your biggest pot because my 1 gallon one was definitely not big enough to cook without risk of overflowing.

    Thanks for the great recipe!

    1. VegHead Speaks says:

      Yes, a big pot is a must! Thanks for the feedback. I’m happy to hear that you are enjoying the recipe. I will be posting more “big pot” soups soon!

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