Italian Wedding Soup Pasta Skillet
An Americanized version of an old Italian soup, this version skips the broth, adds some pasta, and keeps all of the flavor.
For The Meatballs
- 1 lb ground chicken or low sodium ground sausage
- 1/2 cup Panko bread crumbs
- 1 tbsp Italian seasoning
- 2 tsp milk
- 1/2 tsp salt, if using chicken (is using pork, omit the salt)
For The Pasta Skillet
- 2 cups small pasta, cooked according to pkg directions
- 2 tbsp olive oil
- 1/2 cup celery, diced
- 1/2 cup baby carrots, thinly sliced
- 1/2 cup white onion, diced
- 1 can cream of chicken soup
- 1 heaping cup spinach leaves, washed & chopped
- 1 cup chicken broth
- 1 tsp dried thyme leaves
- 1/2 cup shredded Parmesan cheese
To Make The Meatballs
To a large mixing bowl, add the ground meat, Italian seasoning, bread crumbs, milk, and salt (if using chicken). Using your hands, knead all of the ingredients together until evenly combined.
Lightly spray and baking tray with non stick cooking spray. Using your hands again, roll the meat mixture into 1" meatballs. Place them on the prepared tray, until all the meat's been rolled.
Bake the meatballs at 350 degrees for 30 minutes.
To Make The Pasta Skillet
Add the olive oil to a large skillet, and heat over medium heat. Add the celery, carrots, and onions. Cook until tender, about 5 minutes, stirring occasionally.
Stir in the cream of chicken soup, spinach, broth, and thyme until they're evenly incorporated and the mixture's smooth. Stir in the meatballs. Cover the skillet and let the mixture simmer for 5 minutes.
Stir in the pasta until evenly coated. Serve the dish topped with the shredded Parmesan. Taste before salting and peppering, if desired.