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Italian Wedding Soup Supper Recipe
Italian Wedding Soup Supper Recipe photo by Taste of Home
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Italian Wedding Soup Supper Recipe

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4.5 15 19
Publisher Photo
In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles. —Patricia Harmon, Baden, Pennsylvania
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 2 cups small pasta shells
  • 1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 medium carrot, finely chopped
  • 1 celery rib, chopped
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded Asiago cheese

Nutritional Facts

1-1/3 cups: 473 calories, 24g fat (10g saturated fat), 63mg cholesterol, 1006mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 28g protein

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
  2. In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
  3. Drain pasta; stir into skillet. Sprinkle with cheese. Yield: 6 servings.
Originally published as Italian Wedding Soup Supper in Taste of Home February/March 2012, p66

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Italian Wedding Soup Supper

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
mseifert
Reviewed Nov. 25, 2012

"Very easy to make. My husband liked it alot. Apparently, I and the kids am not huge asiago cheese fans so I doctored our portions with some shredded cheddar and we enjoyed it much more. Next time I will swap out the cheese. I also agree with the reviewer who stated that the leftovers were even better."

MY REVIEW
rttaac
Reviewed Aug. 10, 2012

"yummm!!!!!!"

MY REVIEW
JSEAMAN10
Reviewed May. 9, 2012

"My husband is the cook in the house but I decided to surprise him and make HIM dinner for once. I made this recipe last night and it turned out great! I am a horrible cook but I followed the recipe to a T and it came out looking just like the picture. Those frozen meatballs are so good in this! The leftovers tasted even better today. Thank you for such a tasty and easy recipe that even I can make with success!"

MY REVIEW
jonena
Reviewed May. 8, 2012

"I made this for a potluck using mini-meatballs. I had to add a little more broth. I cooked it on the stovetop as directed and transfered to a crockpot for the potluck. It keep nicely in the crockpot for about six hours on low without getting mushy."

MY REVIEW
Brookshire11
Reviewed Apr. 4, 2012

"Pretty easy and delicious. I did add a splash of white wine while cooking the chicken and smashed two cloves of garlic and cooked them with the vegetables, taking them out right as i started adding the chicken broth. I liked the flavor. It didnt have a ton of spices in there, but less is more sometimes, especially with a dish that has so many ingredients. But I'm also a fan of thyme.

Next time I'll quarter the meatballs as well (and use a bigger pan!)"

MY REVIEW
snackcake
Reviewed Mar. 28, 2012

"Loved this,was easy to make and shared with my family,thank you for sharing!"

MY REVIEW
lesleigh5
Reviewed Mar. 21, 2012

"This was bland. Italian wedding soup has more flavor than this. By the time I'd made the recipe into something we thought was "acceptable," I'd added so many different seasonings, it was a new recipe."

MY REVIEW
blueberries79
Reviewed Feb. 15, 2012

"loved it! we used the George Forman to cook the chicken breast and I accidentally used a can of cream of mushroom and the can of cream of chicken. Still turned out delish"

MY REVIEW
greeneyerish
Reviewed Feb. 8, 2012

"Delicious! I have made this twice now. The second time I omitted the chicken and doubled up on italian turkey meatballs. I also doubled the chicken broth. My picky boys LOVED this, and they normally won't touch anything that has obvious vegetables in it. If you are lucky enough to have leftovers, it is even better the next day."

MY REVIEW
Fablesmom
Reviewed Feb. 6, 2012

"I used frozen cooked chicken and it worked out perfectly! Very good."

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