This Italian Wedding Soup Is Sure To Please

italian wedding soup

We love a great soup here at Bites & Bevvies, and one of the best ones we like to make is the Italian Wedding Soup. Italian Wedding soup is pretty simple to make, it packs in lots of great veggies, and it makes for a great leftover lunch. So, let’s take a quick trip down memory lane and learn about this soup’s rich history before we jump into the recipe.

Italian Wedding Soup is a classic Italian dish that was and continues to be served at weddings and special occasions. The origins of this soup date back to the 16th century, when it was served at weddings in the Lazio region of Italy. The soup was traditionally made with lamb and garbanzo beans, but over the years the recipe has evolved to include a variety of different ingredients.

This delicious Italian Wedding Soup makes for an easy weeknight meal, but is also sure to be a hit at your next gathering. It is filled with flavorful ingredients like carrots, celery, onions, garlic, and spinach. The broth is typically made with chicken or vegetable stock and a splash of white wine for added flavor. Often times Italian Wedding Soup is vegetarian, but you can also add some cooked Italian sausage or meatballs if you want extra protein.

Soup Ingredients:

-2 tablespoons olive oil
2 cups chopped onions
2 cups chopped celery
2 cups chopped carrots
3 cloves garlic, minced
3 cups chicken or vegetable stock
1/2 cup white wine
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
2 cups chopped fresh spinach
1/2 cup small pasta shells
Salt and pepper to taste

Cooking Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots and cook until softened, about 5 minutes.
  2. Add the garlic and cook for another minute.
  3. Add the stock, wine, garbanzo beans, tomatoes, oregano, basil, and red pepper flakes. Bring the mixture to a boil.
  4. Reduce the heat to low and simmer for 10 minutes.
  5. Add the spinach and pasta shells and cook for an additional 10 minutes.
  6. Season with salt and pepper, to taste. Serve hot.

This soup is best served with some freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Crusty Italian bread is also a great accompaniment. Enjoy!

Looking for other great soups that you can quickly make for a great weeknight dinner? Give this chunky tomato soup a try, you want be disappointed.

Leave a Reply

Your email address will not be published. Required fields are marked *