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Italian Wedding Soup

Italian Wedding Soup

Frozen meatballs make it possible to prepare this traditional, satisfying soup for a savory weeknight meal. Learn how to make this Italian wedding soup recipe today!

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Serves 4

Prep time 15 min.

Cook time 30 min.

Ingredients

  • 2 Tbsp. olive oil
  • 1 1/2 cups sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 carton (32 oz.) College Inn® Chicken Broth
  • 3 cups water
  • 2 Tbsp. tomato paste
  • 1/2 tsp. EACH dried thyme, basil and rosemary
  • Salt and black pepper, to taste
  • 3 to 4 oz. uncooked small-shaped pasta (such as penne or pastina)
  • 1 lb. frozen home style or Italian meatballs, thawed
  • 3 cups coarsely chopped fresh spinach
  • Grated Parmesan cheese, optional

Directions

  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add carrots, celery and onion; cook 5 minutes, stirring frequently, until onions are softened. Add garlic and cook 1 minute, stirring frequently.
  2. Stir in broth, water, tomato paste, thyme, basil, rosemary, salt and pepper, if desired, and bring to a boil over high heat. Reduced heat to medium and simmer 10 minutes.
  3. Stir in pasta; cover and cook according to time on pasta package. Add meatballs; simmer 5 minutes. Stir in spinach and cook just until wilted, about 1 minute. Serve with Parmesan cheese, if desired.

TIP:  One can (13.5 oz.) Del Monte® Chopped or Leaf Spinach, squeezed and well drained, can be substituted for the fresh baby spinach in Step 3.

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