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  • Writer's pictureSarah Anderson

Italian Wedding Soup

Italian Wedding Soup

With the freezing Minnesota temps, I have been living off of soup lately. Here is an easy one pot soup from Half Baked Harvest's cookbook! You need to get it! There are so many amazing recipes or check out her website!


  • 1/4 c. extra-virgin olive oil

  • 1 lb. ground chicken

  • 1 medium yellow onion

  • 1/4 c. fresh parsley, chopped

  • 1 tbsp. dried basil

  • 1 tbsp. dried oregano

  • 2 tsp. paprika

  • 1 tsp. fennel seeds

  • 1/2 c. grated parmesan

  • crushed red pepper flakes

  • salt and pepper to taste

  • 6 medium carrots, chopped

  • 4 cloves of minced garlic

  • 8 c. reduced sodium chicken broth

  • 6 c. baby spinach

  • 10 oz. of herb and chicken tortellini (you can use any but I like this one from Aldi)

  • Juice from 2 lemons

  • 2 large eggs

Instructions: 👩🏼‍🍳

  1. In a large soup pot, combine olive oil, chicken, onion, parsley, basil, oregano, paprika, fennel seeds, 1/4 c. parmesan, a pinch of red pepper flakes, and salt and pepper to taste. Heat over medium-high heat, cooking chicken until it is brown and onions are translucent, about 5-8 minutes.

  2. Add carrots and garlic. Cook for about 5 minutes or until carrots are slightly softened.

  3. Add broth. Simmer over medium heat, about 10-15 minutes.

  4. Stir in spinach, tortellini, and lemon juice. Cook until spinach is wilted and tortellini is al dente, about 5 minutes.

  5. Ina small bowl mix, eggs and remaining 1/4 c. parmesan. Slowly drizzle egg mixture into broth, stirring constantly to form thins strands of cooked egg, about 30 seconds.

  6. Serve and Enjoy!


Nutrition for 1 serving of the soup about 334 grams. This recipe makes about 8 servings.

Calories: 324

Protein: 22.5 grams

Carbs: 25.3 grams

Fats: 15.9 grams

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