Yes — we’re making homemade Spaghettios today.
This dish has quickly become the meal we can’t stop eating.
It’s that good — comforting, fast, and simple enough to make any night of the week. The flavor is nostalgic in the best way, like a grown-up version of the canned classic you remember from childhood.
A friend introduced me to a recipe inspired by Smitten Kitchen and it completely changed my view of simple pasta soups. It’s fast, comforting, not too heavy, and intensely satisfying. After trying it I couldn’t stop making small tweaks until I landed on this version I now call homemade Spaghettios.
It has the warm, familiar taste of childhood comfort food but with grown-up depth and fresh ingredients. I make it all the time now.
We didn’t eat Spaghettios often when I was a kid — my mom wasn’t a fan of tomato-forward dishes — so when I finally tried them on my own I was hooked. This recipe lives somewhere between pasta and soup: small pasta suspended in a savory tomato broth, which is exactly what makes it so comforting.
I usually choose a tiny, cute pasta shape — ditalini or alphabet work perfectly — but any small pasta will do.
I adapted this version to remove the chickpeas so my toddler could eat it safely. While my daughter enjoys beans, she’s still working on chewing, so I created a smoother, soupier take that’s just right for little ones. The result is comforting, kid-friendly, and a hit at our table.
This is pure heaven in a bowl.
I didn’t make the finishing oil called for in the original recipe, though it’s an excellent addition if you want a more sophisticated finish, especially when using chickpeas.
This truly feels like a warm hug in a bowl — classic comfort food with a little grown-up twist. It brightens gloomy nights and makes everyone at the table happy.
To finish, I sprinkle crunchy manchego on top. Crisped manchego adds a salty, nutty crunch that elevates the whole bowl — it’s become a favorite finishing touch and feels almost life-changing.
I’m sharing this recipe on Halloween because I love the tradition of a cozy bowl before heading out to trick-or-treat — grilled cheese and tomato soup, or in this case, homemade Spaghettios. Pair with a thick slice of sourdough or grilled cheese if you want something to dip.
This will be on my weekly rotation for quite a while.
Homemade Spaghettios
Homemade Spaghettios with Crunchy Manchego
2
people
30
Ingredients
- 2/3 cup finely grated manchego cheese
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons tomato paste
- 1 tablespoon cooking sherry
- 4 cups low-sodium chicken or vegetable stock
- 2 cups tiny pasta (ditalini, alphabet, etc.)
- fresh herbs for garnish
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Take 1 to 2 tablespoons of the finely grated manchego and place small piles on the baking sheet about 1–2 inches apart. Bake 6–8 minutes until the cheese has melted, bubbled, and crisped. Let cool completely on the sheet; the rounds will become crunchy and can be broken into pieces for topping.
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Heat a saucepan over medium heat and add the olive oil. Add the minced garlic, salt, and pepper and cook 1 minute. Stir in the tomato paste and cook another 1–2 minutes. Pour in the sherry and the stock, stirring until the tomato paste has fully dissolved and the broth is smooth. Bring to a simmer.
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Once simmering, add the tiny pasta and stir frequently to prevent sticking. Cook 10–15 minutes, until the pasta is tender and the soup has thickened slightly. Taste and adjust seasoning with more salt and pepper if needed.
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Serve in bowls and top each serving with broken pieces of the crunchy manchego and a sprinkle of fresh herbs. Enjoy.
Notes
That bite though.