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Italian Wedding Soup Supper Recipe

Italian Wedding Soup Supper Recipe

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. YIELD: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


  • 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.

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.

Reviews for Italian Wedding Soup Supper

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mseifert User ID: 3387004 212881
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."

rttaac User ID: 1546562 198055
Reviewed Aug. 10, 2012


JSEAMAN10 User ID: 6683735 196381
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!"

jonena User ID: 6609111 137114
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."

Brookshire11 User ID: 6629053 120263
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!)"

snackcake User ID: 4580851 193137
Reviewed Mar. 28, 2012

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

lesleigh5 User ID: 6116448 114254
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."

blueberries79 User ID: 6534112 120250
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"

greeneyerish User ID: 5986473 125340
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."

Fablesmom User ID: 6006064 180427
Reviewed Feb. 6, 2012

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

carrie carney User ID: 1551037 151242
Reviewed Feb. 6, 2012

"This was so good. I diced the chicken pretty small and quartered the meatballs rather than having them so big. I also used turkey meatballs and doubled the amount of carrot and celery (we are trying to bump up our veggie intake). The only thing that I would change is adding a little garlic and I also omitted the thyme as I am not a fan. GREAT RECIPE! My husband really liked it and he can be a pain in the you know what... I will for sure be making again. Thanks Pat!"

llrigby User ID: 6508093 114253
Reviewed Feb. 4, 2012

"delicious and easy! I used italian turkey meatballs to cut even more fat."

patcook1 User ID: 858359 125339
Reviewed Feb. 3, 2012

"This is my recipe and it is NOT a soup but rather a pasta skillet using many of the ingredients of wedding soup."

amyinportland User ID: 5636690 119273
Reviewed Feb. 1, 2012

"It turned out more like a pasta than a soup, but the flavors were there. It was tasty!"

hollyberrie05 User ID: 6496490 114252
Reviewed Jan. 28, 2012

"I love Italian Wedding soup, so I knew I would love this recipe. I used homestyle meatballs and added Italian Seasoning because that's what I had on hand. I also used 1.5 cups of penne instead of pasta shells. Next time I make it, I will leave out the thyme - I'm not a big fan - and add some olives. Yummy!"

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