Italian Wedding Soup

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Italian Wedding Soup

By: Kecia’s Flavor Breakthrough!

I fell in love with Italian Wedding Soup a few years ago. Many people use escarole, but I really prefer the milder flavor of spinach. It is a little time consuming to make, but the results are so worth it! I like to cook the pasta separate and place it directly into each bowl and pour the soup over it. This keeps the pasta firm and doesn’t soak up all of the broth.

Serves 10

Italian Wedding Soup


2 tbsp olive oil

1 sweet onion julienned

1 carrot chopped

2 cloves garlic, minced

2 tbsp Italian Herb paste

2 tsps oregano

2 tsps dry Italian Seasoning

1 tsp thyme

1 batch Mini Meatballs

Two cooked chicken breasts, shredded

8 cups chicken broth

Salt and pepper to taste

6 cups spinach julienned (this sounds like a lot, but it really cooks down)

1 cup pearl pasta


In large stock pot or Dutch oven heat olive oil over medium heat, add onions and carrots cook until onion becomes slightly translucent.

Add the balance of ingredients to the pot except for the spinach and pasta. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Stir occasionally.

Add the spinach and continue to cook for an additional 10 minutes.

Meanwhile cook the pasta according to package directions, drain and set aside.

To serve, place a mound of the cooked noodles in each bowl, ladle soup over noodles. Serve with a nice loaf of Italian Bread.

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