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
- 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
- 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.
- 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.
- 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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