Inspired by the popular soup, my Italian Wedding Soup Skillet is packed with flavor from pasta, meatballs, veggies, cheese, and select seasoning.
My Italian Wedding Soup Skillet is one of my favorite quick and easy weeknight dinners. Creating the popular soup to skillet form make a pasta dish everyone will love.
I love that this meal is vegie heavy with the spinach, carrots, celery, and onion as well. I love spinach and it soaks up all the yummy flavor from the sauce.
I opt to use a shell pasta, but any small shaped pasta will do and it is easy to use what you have on hand. I also opt for a frozen meatball over making my own because it is a time saver. I typically like to buy a good quality meatball from the meat department at my local store and freeze them.
The pasta with all the veggies creates a nice sauce when the cheese is added, and it is so delicious!
Ingredients
- shaped pasta
- olive oil
- onion
- carrot
- celery rib
- frozen fully cooked Italian meatballs
- cream of chicken soup
- frozen chopped spinach
- reduced-sodium chicken broth
- dried thyme
- salt
- pepper
- Asiago cheese
Instructions
- Cook pasta according to package directions.
- In a large skillet, sauté the onion, carrot and celery in oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt and pepper. Cover and cook for 5 minutes.
- Add pasta and ⅓ cup cheese, and stir. Sprinkle with remaining cheese.
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Italian Wedding Soup Skillet
Ingredients
- 2 cups uncooked ditalini pasta
- 1 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 24 oz package frozen fully cooked Italian meatballs thawed
- 1 can cream of chicken soup
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 ½ cups reduced-sodium chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅔ cup shredded Asiago cheese, divided
Instructions
- Cook pasta according to package directions.
- In a large skillet, saute the onion, carrot and celery in oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt and pepper. Cover and cook for 5 minutes.
- Add pasta and ⅓ cup cheese, and stir. Sprinkle with remaining cheese.
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