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.


20 minute Italian Wedding Soup

by 7  people


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Servings: 6 servings
Prep Time: 20 mins
Total Time: 32 mins

 
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Ingredients
  • 1 tablespoon
    cooking oil
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  • 2 medium
    red and/or yellow sweet peppers, chopped (1 1/2 cups)
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  • 1 medium
    red onion or fennel bulb, chopped (1/2 cup)
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  • 3 14-ounce cans
    chicken broth with roasted garlic
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  • 1 cup
    bottled marinara pasta sauce
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  • 1 16-ounce package
    frozen cooked Italian-style meatballs (32 bite-size meatballs)
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  • 1 cup
    dried mini penne pasta
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  • 3 cups
    packaged prewashed fresh baby spinach, chopped
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  •  
    Shredded Italian cheese blend
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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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