If you have ever dreamed of capturing the comforting charm of classic canned Spaghettios but with a gourmet twist, then you absolutely need to try this recipe for Homemade Spaghettios with Crunchy Manchego. It takes the nostalgic childhood favorite to a new level by blending tender, tiny pasta in a rich, garlicky tomato broth, all topped with irresistibly crunchy, savory manchego cheese wafers that add unexpected texture and flavor. This dish is pure comfort food, elevated to something truly special and completely satisfying for any time of day.

Homemade Spaghettios with Crunchy Manchego Recipe - Recipe Image

Ingredients You’ll Need

The magic of Homemade Spaghettios with Crunchy Manchego comes from a short but perfectly balanced list of ingredients. Each one is essential, bringing bright, bold, or creamy notes that combine to make every spoonful a delight. Whether it’s the punch of garlic or the nutty richness of manchego, these ingredients promise a flavor-packed, hearty soup.

Finely grated manchego cheese (2/3 cup): Provides the star crispy topping that adds a wonderful crunch and a sharp, nutty flavor boost.
Olive oil (1 tablespoon): Used for sautéing garlic and bringing a luscious smoothness to the broth base.
Garlic cloves, minced (2): Infuses the broth with a warm, aromatic depth that enhances the tomato and herbs.
Salt (1/2 teaspoon): Balances and elevates all the flavors without overpowering them.
Pepper (1/2 teaspoon): Adds a subtle kick that wakes up every spoonful.
Tomato paste (6 tablespoons): Creates a rich, robust tomato base that’s thicker and more flavorful than canned sauce.
Cooking sherry (1 tablespoon): Brings a touch of sweetness and complexity to the broth.
Low-sodium chicken or vegetable stock (4 cups): The comforting liquid foundation that cooks the pasta and ties all ingredients together.
Tiny pasta, like ditalini or alphabet (2 cups): The perfect size to swim in the broth and deliver the quintessential Spaghettios experience.
Fresh herbs for garnish: Brighten the dish with freshness and beautiful color.

How to Make Homemade Spaghettios with Crunchy Manchego

Step 1: Prepare the Manchego Crisps

First up, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Then, take about 1 to 2 tablespoons of that finely grated manchego cheese and form small piles spaced 1 to 2 inches apart on the sheet. Bake these for 6 to 8 minutes. You’ll know they are ready when they’ve melted, bubbled, and turned irresistibly golden and crunchy – these become your signature crunchy manchego! Let them cool entirely on the sheet so they crisp up perfectly.

Step 2: Build the Flavorful Broth

While your manchego crisps are baking, start your broth by warming olive oil in a saucepan over medium heat. Toss in your minced garlic along with salt and pepper, stirring for about a minute until fragrant but not browned. Next, stir in the tomato paste and cook for an additional 1 to 2 minutes to coax out its deep, concentrated flavor. Pour in the cooking sherry, letting it meld with the tomato base, then add your stock and stir thoroughly until the mixture is smooth and unified.

Step 3: Simmer the Pasta Soup

Bring your broth to a gentle simmer, then add in the tiny pasta, stirring diligently to prevent sticking – tiny pasta loves to cling to the pot if you aren’t careful. Cook for 10 to 15 minutes until the pasta is tender and the soup thickens slightly. Taste at this point and adjust seasoning with more salt or pepper if necessary; this is your chance to fine-tune the perfect balance before serving.

Step 4: Assemble and Enjoy

Now for the fun finale: ladle the warm soup into bowls and crumble those cool, crunchy manchego crisps right on top. The contrast between the smooth, garlicky tomato soup and the crunchy cheese wafers is pure joy on your palate. Add a sprinkle of fresh herbs to brighten everything up and dive in!

How to Serve Homemade Spaghettios with Crunchy Manchego

Garnishes

A simple scatter of fresh herbs like basil, parsley, or oregano brings a fresh, green pop that complements the rich soup beautifully. You could also add a drizzle of good-quality olive oil or a pinch of red pepper flakes for an extra hint of warmth and complexity. The crunchy manchego crisps themselves are the star garnish, transforming a humble soup into something truly memorable.

Side Dishes

This dish is cozy and filling on its own but pairs wonderfully with crisp side salads for a refreshing balance. Think arugula with lemon vinaigrette or a crunchy fennel slaw for texture contrast. Crusty bread or a garlic baguette also makes excellent companions, perfect for dipping and savoring every last drop of the tomato soup.

Creative Ways to Present

For a fun twist, serve the soup in mini ramekins for party appetizers topped with individual manchego crisps. Or try layering the pasta and broth in clear glass mugs to show off the warm orange hues and crunchy cheese topping. No matter how you present it, Homemade Spaghettios with Crunchy Manchego always looks inviting and tastes even better.

Make Ahead and Storage

Storing Leftovers

After enjoying your Homemade Spaghettios with Crunchy Manchego, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the crunchy manchego crisps separate until serving to maintain their texture.

Freezing

This soup freezes well but keep the manchego crisps aside. Freeze in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup on the stove over medium-low heat, stirring occasionally to prevent sticking, and add a splash of stock or water if it has thickened too much. Top with fresh or leftover manchego crisps after warming for that perfect crunch.

FAQs

Can I use another cheese instead of manchego?

While manchego offers a unique nutty and sharp flavor that creates the perfect crunchy topping, you can substitute with parmesan or pecorino for a somewhat similar effect. Just be mindful that manchego crisps have a distinctive taste that pairs beautifully with the tomato broth.

What type of pasta works best for this recipe?

Tiny pasta like ditalini or alphabet pasta works best because they cook quickly and deliver that classic Spaghettios feel. You can experiment, but avoid large shapes that might overpower the soup’s delicate texture.

Is cooking sherry necessary, and can I leave it out?

Cooking sherry adds a subtle sweetness and complexity that enriches the broth, but if you don’t have any on hand, you can leave it out or replace it with a splash of white wine or even a teaspoon of sugar to mimic the balance.

Can I make this recipe vegetarian?

Absolutely! Use vegetable stock instead of chicken to keep it plant-based while retaining rich flavor. The manchego and tomato base are already vegetarian-friendly ingredients.

How can I keep the manchego crisps from getting soggy?

The key is to bake the crisps until nicely browned and fully crisp, and serve them on top of the soup just before eating. Store any leftovers separately and add them last to maintain that delightful crunch.

Final Thoughts

This recipe for Homemade Spaghettios with Crunchy Manchego truly brings together cozy nostalgia and gourmet flair in a way that’s easy to achieve and enjoyable to eat. Once you experience that crunchy cheese topping paired with a rich, garlicky tomato broth and perfectly tender tiny pasta, you’ll understand why this dish quickly becomes a beloved favorite. So go ahead, give it a try, and share the warmth and joy of this special homemade comfort food with the people you love.

Homemade Spaghettios with Crunchy Manchego Recipe

★★★★★

5.1 from 29 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

A comforting and flavorful homemade version of Spaghettios, featuring tiny pasta cooked in a savory tomato and sherry-infused broth, topped with crunchy baked manchego cheese for a delightful texture contrast. This recipe brings a gourmet twist to a classic childhood favorite with fresh herbs and simple pantry ingredients.

Instructions

Preheat and Prepare Cheese: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Bake Manchego Crisps: Place 1 to 2 tablespoons of finely grated manchego cheese in small piles on the parchment-lined baking sheet, spacing them 1 to 2 inches apart. Bake for 6 to 8 minutes until the cheese melts and becomes bubbly and crisp. Allow the crisps to cool completely on the baking sheet so they harden into crunchy discs.
Sauté Aromatics: Heat a saucepan over medium heat and add the olive oil. Stir in the minced garlic, salt, and pepper, cooking for about 1 minute until the garlic is fragrant but not browned.
Create Tomato Base: Add the tomato paste to the pan, stirring continuously and cooking for 1 to 2 minutes to reduce its acidity and deepen the flavor.
Deglaze and Simmer: Pour in the cooking sherry and then the low-sodium stock, stirring until the tomato paste is fully incorporated and the mixture is smooth. Bring the soup to a gentle simmer.
Cook Pasta: Add the tiny pasta to the simmering soup. Stir frequently with a wooden spoon to prevent pasta from sticking to the bottom or sides. Cook for 10 to 15 minutes until the pasta is tender and the soup thickens slightly. Taste and adjust seasoning with more salt and pepper if needed.
Serve and Garnish: Ladle the hot soup into bowls. Break the cooled manchego crisps into pieces and sprinkle them on top. Garnish with fresh herbs to add brightness and a hint of fresh aroma. Enjoy your homemade Spaghettios with a crunchy cheese topping!

Notes

Use low-sodium stock to control saltiness, adjusting seasoning as you cook.
Manchego crisps can be made ahead and stored in an airtight container for up to 2 days.
Substitute cooking sherry with dry white wine or omit for a non-alcoholic version.
The tiny pasta pieces are essential to mimic classic Spaghettios texture; small shapes work best.
For a vegetarian version, use vegetable stock instead of chicken stock.
Cook pasta just until al dente to avoid overcooking in the soup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering, Baking
Cuisine: American