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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Wedding Soup Supper Recipe

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This recipe for Italian Wedding Soup Supper is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups small pasta shells
1/2 lb.boneless, skinless chicken breasts, cut into 3/4 in. cubes
2 T. olive oil
1 med. onion, chopped
1 med. carrot, finely chopped
1 celery rib, chopped
1 pkg. ( 12 oz) frozen fully cooked Italian meatballs, thawed
1 can cream of chicken soup,reduced fat
1 pkg. frozen chopped spinach, thawed and freeze dry
1 cup reduced-sodium chicken broth
2 teas. minced fresh thyme or 1/2 tsp. dried thyme
1/2 teas. salt
1/8 teas. pepper
3/4 cup Asiago cheese
Directions:
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tabl. oil until no longer pink; remove and keep warm.
2. In the same skillet, saute onion, carrot and celery in the remaining oil until tender. Add the meatballs, soup , spinach, broth, thyme, salt, pepper and chicken, cover and cook 4-6 minutes or until heated through.
3. Drain pasta; stir into skillet. Sprinkle with cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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