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- 1 cup small pasta (like acini di pepe or couscous) - 4 cups chicken broth - 2 cups fresh spinach - 1 cup cooked chicken, shredded (or meatballs) - ½ cup grated Parmesan cheese The main ingredients are the heart of this soup. The small pasta gives it a nice texture. Chicken broth adds warmth and flavor. Fresh spinach brings color and nutrients. You can use shredded chicken or meatballs for protein. Parmesan cheese adds a rich, salty finish. - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 1 medium zucchini, diced - Dried oregano, thyme, salt, black pepper These additional ingredients make the soup flavorful. Olive oil adds a smooth richness. Onion and garlic create a savory base. Carrot and zucchini provide sweetness and crunch. Oregano and thyme give it that classic Italian taste. Salt and pepper enhance all the flavors. - Fresh parsley - Extra Parmesan cheese Garnishes make your soup look great and taste better. Fresh parsley adds a pop of color. Extra Parmesan cheese offers a cheesy bite. A simple garnish can elevate your dish and impress your guests. {{ingredient_image_1}} - Start by boiling salted water in a large pot. - Add the small pasta and cook until it is al dente. This usually takes about 8-10 minutes. - Drain the pasta and set it aside. - In a large pot, heat one tablespoon of olive oil over medium heat. - Add the finely chopped onion and cook until it looks translucent, about 3-4 minutes. - Now, add two minced garlic cloves to the pot. Sauté for one more minute to release the flavor. - Pour in four cups of chicken broth into the pot. - Add one diced carrot and one diced zucchini. - Season with one teaspoon of dried oregano, one teaspoon of dried thyme, one teaspoon of salt, and half a teaspoon of black pepper. - Bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes. This cooks the vegetables until they are tender. - Stir in two cups of roughly chopped spinach and one cup of shredded cooked chicken. - Let the soup simmer for an additional five minutes until the spinach wilts and the chicken heats through. - Finally, gently fold in the cooked pasta to combine all the flavors. Adjust the seasoning as needed before serving. - Using homemade broth: Homemade broth makes the soup taste richer. It adds depth. If you have time, simmer bones, veggies, and herbs for hours. This adds amazing flavor. - Adjusting seasoning levels: Taste as you cook. If it seems bland, add salt or pepper. A little pinch can change everything. Don't be shy with flavors! - Adding more herbs for depth: Fresh herbs like basil or parsley can brighten the soup. Dried herbs work too. Just remember to add them early to let flavors bloom. - Best ways to cook pasta for soups: Cook the pasta separately. This keeps it from getting mushy. Add it just before serving for a perfect bite. - Tips for sautéing vegetables properly: Heat the oil before adding onions. This brings out their sweetness. Cook until soft but not brown. Add garlic last to keep it fragrant. - Serving in rustic bowls: Use bowls that look homemade. This makes the soup feel cozy and warm. - Drizzling olive oil on top: A little drizzle of olive oil adds shine and flavor. It makes the soup look fancy! - Pairing with crusty Italian bread: Serve with a slice of bread. It’s great for dipping and adds texture. Enjoy the meal with family or friends! Pro Tips Cook Pasta Al Dente: Be sure to cook the pasta just until al dente, as it will continue to cook when added to the hot soup. Fresh Herbs for Flavor: For an extra burst of flavor, use fresh herbs instead of dried when possible, especially basil and parsley. Customize Ingredients: Feel free to customize the soup by adding other vegetables or proteins, such as beans or different types of meat. Garnish with Style: Garnish with a drizzle of high-quality olive oil and additional grated Parmesan for a restaurant-quality presentation. {{image_2}} You can make Italian Wedding Soup meat-free. Start by using vegetable broth instead of chicken broth. This gives a nice base flavor without meat. Next, add beans like cannellini or chickpeas for protein. They will make the soup hearty and filling. If you need a gluten-free version, swap in gluten-free pasta. Options like rice pasta or quinoa pasta work well. Make sure all your ingredients are gluten-free. This includes checking the broth and any seasonings. For a twist, you can swap chicken for turkey or sausage. Both options add unique flavor to the soup. If you like, use homemade turkey meatballs instead of shredded chicken. These add a fun texture and taste. To store your Italian Wedding Soup, let it cool first. Transfer the soup into an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. If the soup thickens, add a little broth or water before reheating. To freeze the soup, make sure it is cool. Pour it into freezer-safe containers. Leave some space at the top. This allows for expansion when it freezes. You can freeze the soup for up to three months. To thaw, move it to the fridge overnight. When ready to eat, heat it on the stove or microwave. After thawing, check the soup's texture. If it looks thick, add fresh broth or water. Stir well and heat until hot. I love to add fresh spinach or a sprinkle of parsley before serving. This brightens the dish and adds flavor. Enjoy your warm and tasty soup! The name Italian Wedding Soup does not mean it is for weddings. It comes from the Italian phrase "minestra maritata," which means "married soup." This name reflects the tasty blend of flavors from meat and greens. This soup mixes rich chicken broth with meatballs or chicken and fresh veggies. The flavors come together like a beautiful marriage. Yes, you can make Italian Wedding Soup ahead of time. It tastes better after sitting for a bit. To prep, cook the soup but leave out the pasta. Store the soup in the fridge for up to three days. When ready to serve, reheat the soup and add cooked pasta. This keeps the pasta from getting mushy. Small pasta works best for Italian Wedding Soup. I often use acini di pepe or couscous. These tiny shapes soak up the broth well. Other good options include orzo or ditalini. Make sure to cook the pasta al dente so it holds its shape in the soup. To add heat, try these tips. You can add red pepper flakes while cooking the veggies. For more flavor, toss in diced jalapeños or chopped fresh chili. You might also try a dash of hot sauce before serving. Adjust the heat to match your taste. This blog post shared a simple and tasty recipe for Italian Wedding Soup. You learned about key ingredients, cooking steps, and tips to boost flavor. I highlighted variations for diets and smart storage tricks. As you cook this soup, remember to have fun and make it yours. Enjoy the warmth and comfort it brings to your table. This soup is more than a meal; it’s a way to connect and share. Keep experimenting and savor every bowl!

Italian Wedding Soup Delight

A comforting and hearty soup featuring small pasta, fresh vegetables, and tender chicken, garnished with Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup small pasta (like acini di pepe or couscous)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups fresh spinach, roughly chopped
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup cooked chicken, shredded (or use meatballs)
  • 0.5 cup grated Parmesan cheese
  • 1 bunch fresh parsley for garnish

Instructions
 

  • In a pot of boiling salted water, cook the small pasta according to the package instructions until al dente. Drain and set aside.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and sauté for another minute until fragrant.
  • Pour in the chicken broth into the pot. Add the diced carrot and zucchini. Season with oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer for 10 minutes, until the vegetables are tender.
  • Stir in the chopped spinach and the shredded chicken (or meatballs) into the soup. Let it simmer for an additional 5 minutes until the spinach is wilted and the chicken is heated through.
  • Gently fold the cooked pasta into the soup, mixing well to combine all flavors. Adjust seasoning as needed.
  • Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Garnish each bowl with fresh parsley before serving.

Notes

Serve the soup in rustic bowls with a light drizzle of olive oil on top and a slice of crusty Italian bread on the side. Optionally, add extra Parmesan for a cheesy finish!
Keyword chicken, healthy, Italian, pasta, soup