Italian Wedding Soup Supper Recipe
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Italian Wedding Soup Supper
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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 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!
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.
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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