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Italian Wedding Soup Recipe

by jughandle
wedding soup

There are as many recipes for Italian Wedding Soup as there are cooks.  We are going to “wed” the flavors and textures of chicken, spinach, parmesan cheese, white pinto beans and Italian bread croutons.  No meat balls in our bowl this time.  As you are making this dish use your own judgment as to how much, meat, spinach, beans and cheese you want. -jughandle

wedding soup
5 from 1 vote
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Recipe - Italian Wedding Soup

A very hardy filling delicious soup for any occasion.
Course appetizer, Lunch, Soup
Cuisine Italian
Keywords Italian Wedding Soup
Protein Chicken
Cooking Method Boiling
Hot/Cold Dish Hot
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 6 servings
Author jughandle

What You Will Need:

To do the day before:
  • 1 bag dried white pinto beans - or buy 2- 12 oz cans
  • 12 cups chicken stock - low sodium - make your own or used boxed
  • 1/2 lb chicken - you made the stock with or cook and shred 2 chicken breasts
To make the soup:
  • 1 large yellow or white onion - diced small -1/4 inch
  • 1/2 green bell pepper - diced small -1/4 inch
  • 1/2 red bell pepper - diced small -1/4 inch
  • 1 carrot - diced small -1/4 inch
  • 3 cups Italian bread croutons - about 1/2 loaf Italian bread cut into 1/2 inch crouton size chunks
  • 2 Tbsps olive oil - extra virgin
  • 1/4 tsp oregano - dried or 1 tsp fresh
  • 1/4 tsp thyme - dried or 1 tsp fresh
  • 1 tsp kosher salt - to taste
  • 1/2 tsp black pepper - freshly ground is best
  • 3 cups of fresh spinach - Clean, dry and chop into 1 inch squares
  • 1/2 cup grated Parmesan cheese - grate your own don't use box cheese.

Equipment Needed:

  • sheet pan
  • large stock pot
  • large bowl


The day before:

  • Soak 1 bag of dried white pinto beans over night or buy 2- 12 oz cans
  • Make or buy 8 to 12 cups of low sodium chicken stock
  • Shred about 1/2 lb or more of the chicken you made the stock with or cook and shred 2 chicken breasts

To make the soup:

  • In a large pot saute 1 large yellow or white onion, diced small -1/4 inch
  • Also saute 1/2 green and 1/2 red bell pepper and 1 carrot diced to the same size as the onion
  • Saute until soft – about 5 minutes
  • Add the chicken stock and bring to a boil
  • throw in 3 cups of the pinto beans
  • Cook the beans at a soft boil until they are almost tender – about 45-60 minutes
  • While the beans are cooking in the broth, cube the Italian bread into 1/2 inch crouton size chunks
  • Lightly toss the croutons in a large bowl with 2 T olive oil and 1/4 t of oregano and 1/4 t of thyme salt and pepper to taste
  • Pour the croutons on a sheet pan and toast in the oven until brown and crunchy, turning once or twice to brown all sides – don’t burn them Darlene.
  • Clean, dry and chop into 1 inch squares, 3 cups of fresh spinach
  • When the beans are almost soft enough to eat add the spinach
  • Cook another 20 minutes
  • Then add 1/2 cup grated Parmesan cheese and all of the chicken
  • Cook another 20 minutes


Now, this is very important – taste the soup – what does it need?
If it is bland add a little salt and a dash of Tabasco pepper sauce (just a dash, we’re not trying to make it spicy) and a dash of Worcestershire sauce
If the flavor just sits there and you can’t make out the different ingredients, add 1 T white vinegar and/or the juice of 1 lemon to brighten the flavors
Stir it well and taste it again. It should be great – if not adjust the seasonings as needed
Add 1/2 cup of croutons to a bowl or large cup and ladle the soup over them.
Top with more freshly grated Parmesan


Nutrition Facts
Recipe - Italian Wedding Soup
Amount Per Serving
Calories 407 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 1292mg56%
Potassium 784mg22%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 14g16%
Protein 22g44%
Vitamin A 3575IU72%
Vitamin C 29mg35%
Calcium 134mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Kathy September 6, 2011 - 5:57 pm

I love soups like minestrone and Italian wedding soup. And with fall weather coming up, I am so going to make this!!!

jughandle September 6, 2011 - 7:29 pm

Thanks for the comment Kathy, hope you enjoy the soup. Let me know if you make any changes that might improve the recipe. – jughandle

jughandle January 21, 2012 - 6:08 am

You shouldn’t have a problem using a blog reader like Bloglines or Google Reader. Thanks for following the blog – jughandle

Hadiya March 30, 2012 - 11:18 am

This one has apples and curry- it is fulbaous, and perfect for the fall! I also like it topped with a few very special croutons, I added that recipe too! 1/4 cup butter1 clove garlic1 onion1 leek1 large apple, peeled and chopped1 tbsp curry powder2 cups chopped fresh pumpkin4 cups stock (1 use chicken stock)1 cup whipping creamsalt and pepperapple wedgesMelt butter in saucepan. Saute garlic, onion, leek and apple. Stir incurry powder and cook for 1 minute, stirring constantly. Add pumpkin andstock. Bring to boil, stirring occasionally. Reduce heat and simmer untilveggies are tender. Puree all in blender or food processor. Return tosaucepan and stir in all of cream but 2 tablespoons. Season with salt andpepper. When serving garnish with fresh apple wedges, and pour a bit ofcream over top. Looks pretty! Serves 6-8.Croutons2 tablespoons (1/4 stick) butter24 1/4-inch-thick baguette bread slices1 cup grated Gruye8re cheese1 teaspoon minced fresh thyme1 teaspoon minced fresh sage For croutons:Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve

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