Italian Wedding Soup Supper
photo by patcook1
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 pot
- Serves:
- 6
ingredients
- 473.18 ml small shell pasta
- 226.79 g boneless skinless chicken breast, cut into 3/4-inch cubes
- 29.58 ml olive oil, divided
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 1 celery rib, chopped
- 340.19 g package frozen italian style meatballs, cooked and thawed
- 304.75 g can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 283.49 g package frozen chopped spinach, thawed and squeezed dry
- 236.59 ml reduced-sodium chicken broth
- 9.85 ml fresh thyme or 2.46 ml dried thyme, minced
- 2.46 ml salt
- 0.61 ml pepper
- 177.44 ml asiago cheese, shredded
directions
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
- In the same skillet, saute the onion, carrot and celery in remaining oil until tender.
- Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
- Cover and cook for 4 to 6 minutes or until heated through.
- Drain pasta; stir into skillet.
- Sprinkle with cheese.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>