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

Italian Wedding Soup Supper Recipe

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4.5 15 19
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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
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6 servings


  • 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 equals 473 calories, 24 g fat (10 g saturated fat), 63 mg cholesterol, 1006 mg sodium, 38 g carbohydrate, 4 g fiber, 28 g protein.


  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.

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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."

Reviewed Aug. 10, 2012


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!"

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."

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!)"

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