Italian Wedding Soup

Enjoy this Italian soup made using vegetables and macaroni topped with cheese – perfect for a marriage feast.

  • prep time 40 min
  • total time 40 min
  • ingredients 10
  • servings 6

Ingredients

2
teaspoons olive or vegetable oil
1/2
cup finely chopped onion
1
garlic clove, minced
2
cups diced zucchini
2
cups diced yellow summer squash
1
cup diced red bell pepper
3
(14 1/2-oz.) cans ready-to-serve chicken broth
5
oz. (1 cup) uncooked macaroni rings or ditalini (short macaroni tubes)
2
cups fresh spinach leaves, coarsely chopped
Grated fresh Parmesan cheese
  • 1 Heat oil in large saucepan or Dutch oven over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until tender. Stir in zucchini, summer squash and bell pepper; cook and stir 2 minutes or until crisp-tender.
  • 2 Add broth and macaroni rings; mix well. Bring to a boil. Reduce heat; cook over medium heat for about 7 minutes or until macaroni is tender, stirring occasionally.
  • 3 Add spinach; cook 1 minute or just until wilted. To serve, spoon soup into individual soup bowls. Top each with cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    180
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    710mg
    710%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    60%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1/2 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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