20 minute Italian Wedding Soup Recipe
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This classic Italian soup always features the trio of meatballs, greens usually spinach or escarole and pasta.
Ingredients
- 1 tablespoon cooking oil
- 2 medium red and/or yellow sweet peppers, chopped (1 1/2 cups)
- 1 medium red onion or fennel bulb, chopped (1/2 cup)
- 3 14-ounce cans 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
- 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.
- 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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