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Italian Wedding Soup

Italian Wedding Soup

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Pillsbury Kitchens

Updated Aug 27, 2010

Italian Wedding Soup

Italian Wedding Soup

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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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