Italian Wedding Soup

5 from 5 votes

This hearty Italian wedding soup is packed full of juicy Italian sausage meatballs, tender pasta, and lots of veggies in a rich broth. Top bowls with lots of Parmesan and serve with thick bread slices for dipping.

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 222kcal

Ingredients

Meatballs

1 lb ground mild Italian sausage
1/2 cup panko breadcrumbs
1 large egg
2 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil

Italian Wedding Soup

1 medium yellow onion, finely diced
2 medium carrots, thinly sliced
2 stalks celery, diced into 1/4-inch cubes
3 medium cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
8 cups chicken broth
1 cup dry acini de pepe pasta (or other small pasta)
2 cups firmly-packed baby spinach
Salt and pepper to taste
Grated Parmesan cheese and bread for serving

Instructions

Meatballs

In a large bowl, combine ground sausage, breadcrumbs, egg, garlic, oregano, basil, salt, and pepper. Scoop mixture into 1-in meatballs and place on a baking sheet.
In a medium pot or Dutch oven over medium-high heat, heat oil and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown. Transfer meatballs to a clean plate and set aside.

Italian Wedding Soup

Heat drippings in same pan you used to sear the meatballs over medium-high heat. Add onion, carrot, and celery and sauté in pan drippings 3-5 minutes until onion is translucent. Add garlic, oregano, and basil and cook 1 additional minute until fragrant.
Add seared meatballs and chicken broth to vegetable mixture and bring to a simmer over medium-high heat. Reduce heat to medium-low, add pasta and allow to cook 8-10 minutes until pasta is tender and meatballs register 165F.
Remove soup from heat and fold in spinach until wilted. Season soup with salt and pepper to taste and serve warm with Parmesan and bread for dipping. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition