Makes: 6 servings

Italian Wedding Soup

Makes: 6 servings

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 peppers 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.

Nutrition Facts per serving: 387 cal., 23 g total fat (10 g sat. fat), 58 mg chol., 1605 mg sodium, 25 g carbo., 5 g fiber, 19 g pro.

From the Cookbook

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