Italian Wedding Soup Supper
- Reviews 1
Ready In: 40 mins
Serves: 6
Yields: 1 pot
Ingredients
- 2 cups small shell pasta
- 1⁄2 lb boneless skinless chicken breast, cut into 3/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 1 celery rib, chopped
- 1 (12 ounce) package frozen italian style meatballs, cooked and thawed
- 1 (10 3/4ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup reduced-sodium chicken broth
- 2 teaspoons fresh thyme or 1⁄2 teaspoon dried thyme, minced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 3⁄4 cup 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off