20 minute Italian Wedding Soup
Recipe from
Family Circle
This classic Italian soup always features the trio of meatballs, greens usually spinach or escarole and pasta.

Servings:
6 servings
Prep Time:
20 mins
Total Time:
32 mins
Ingredients
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1 tablespooncooking oilsee savings

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2 mediumred and/or yellow sweet peppers, chopped (1 1/2 cups)see savings

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1 mediumred onion or fennel bulb, chopped (1/2 cup)see savings

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3 14-ounce canschicken broth with roasted garlicsee savings

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1 cupbottled marinara pasta saucesee savings

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1 16-ounce packagefrozen cooked Italian-style meatballs (32 bite-size meatballs)see savings

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1 cupdried mini penne pastasee savings

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3 cupspackaged prewashed fresh baby spinach, choppedsee savings

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Shredded Italian cheese blendsee savings

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Directions
1.
In a Dutch oven heat oil over medium heat. Add sweet pepper and onion; cook and stir about 5 minutes or until tender.
2.
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: Calories 387, Total Fat 23 g, Saturated Fat 10 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 58 mg, Sodium 1605 mg, Carbohydrate 25 g, Total Sugar 8 g, Fiber 5 g, Protein 19 g Percent Daily Values are based on a 2,000 calorie diet.
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