Italian Wedding Soup Supper

Recipe adapted from


2 cups small pasta shells (I used chickpea pasta)

1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes

2 tablespoons olive oil, divided

1 medium onion, chopped

1 medium carrot, finely chopped

1 celery rib, chopped

1 package (12 ounces) frozen fully cooked Italian meatballs, thawed

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

8- 10 ounces of fresh baby spinach.

1 cup reduced-sodium chicken broth

2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup shredded Asiago cheese


Cook pasta according to package directions.

Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.

In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook until heated through, 4-6 minutes.

Drain pasta; stir into skillet. Sprinkle with cheese, enjoy!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.