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Italian Wedding Soup

A comforting and flavorful classic, this Italian Wedding Soup features savory meatballs, tender pasta, bright spinach, and Parmesan, making it perfect for weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing vegetables
  • 1 small onion, finely chopped Base flavor
  • 2 cloves garlic, minced Base flavor
  • 1 medium carrot, diced Base flavor
  • 1 stalk celery, diced Base flavor
  • 6 cups chicken broth Main liquid
  • 1 cup spinach, chopped Added at the end for freshness
  • 1/2 cup small pasta (like acini di pepe) Cooking in the broth
For the Meatballs
  • 1/2 pound Italian sausage, removed from casings Main protein
For Seasoning and Garnish
  • 1/4 cup grated Parmesan cheese For garnish and flavor
  • to taste Salt and pepper For seasoning
  • Fresh parsley, for garnish For serving

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery; sauté until softened.
  2. Add the chicken broth and bring to a boil.
  3. Stir in the pasta and cook until tender, about 8-10 minutes.
  4. Meanwhile, in a bowl, mix ground sausage, form into small meatballs, and cook in a skillet until browned.
  5. Add cooked meatballs and spinach to the soup; cook for another 2-3 minutes.
  6. Season with salt, pepper, and stir in Parmesan cheese.

Notes

Serve the soup hot in deep bowls with extra grated Parmesan and chopped fresh parsley. It pairs well with crusty bread or garlic toast for dipping. Cool the soup to room temperature (no more than two hours), then refrigerate in an airtight container for up to 3–4 days.