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Italian Wedding Soup

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By Pillsbury Kitchens
Updated Aug 27, 2010
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Enjoy this Italian soup made using vegetables and macaroni topped with cheese – perfect for a marriage feast.

Italian Wedding Soup

  • Prep Time 40 min
  • Total 40 min
  • Ingredients 10
  • Servings 6
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Add spinach; cook 1 minute or just until wilted. To serve, spoon soup into individual soup bowls. Top each with cheese.

Nutrition

180 Calories
4g Total Fat
10g Protein
25g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
180
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
710mg
30%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
12%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
60%
60%
Calcium
8%
8%
Iron
15%
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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