20 minute Italian Wedding Soup

This classic Italian soup always features the trio of meatballs, greens usually spinach or escarole and pasta.

Recipe from Family Circle
  • 1 tablespoon cooking oil
  • 2 red and/or yellow sweet peppers, chopped (1 1/2 cups)
  • 1 red onion or fennel bulb, chopped (1/2 cup)
  • 3 14 ounce can chicken broth with roasted garlic
  • 1 cup bottled marinara pasta sauce
  • 1 16 ounce package frozen cooked Italian-style meatballs (32 bite-size meatballs)
  • 1 cup dried mini penne pasta
  • 3 cups packaged prewashed fresh baby spinach, chopped
  • Shredded Italian cheese blend
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In a Dutch oven heat oil over medium heat. Add sweet pepper and onion; cook and stir about 5 minutes or until tender.
Add chicken broth and marinara sauce to sweet pepper mixture; bring to boiling. Carefully stir in meatballs and pasta. Return to boiling; reduce heat. Simmer, uncovered, for 12 to 15 minutes or until pasta is tender. Stir in spinach. Sprinkle individual servings with shredded cheese.

nutrition information

Per Serving: cal. (kcal) 387, Fat, total (g) 23, chol. (mg) 58, sat. fat (g) 10, carb. (g) 25, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 8, pro. (g) 19, sodium (mg) 1605, Percent Daily Values are based on a 2,000 calorie diet
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