Easy Homemade Italian Wedding Soup | THE Soup

Better known as THE soup at our house, this easy homemade Italian wedding soup is delicious! It can also be made gluten free!

This easy homemade Italian wedding soup has become a favorite at our house. So much so that around here it’s simply referred to as “THE soup”.

But I can’t take the credit for creating it. All the credit for this one goes to my sister, Lex. She made it for our family on a visit last year and everyone LOVED it. Which is a pretty big deal given the only other soup I could get all three of my kids to eat before was basic chicken soup. (Of course my non-picky eaters also like my dairy free cream of broccoli soup.)

Anyway, apparently if you add potato and bacon to a soup, even picky eaters will gobble it down!

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Easy Homemade Italian Wedding Soup

Yield: 6 -8 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Better known as THE soup at our house, this easy homemade Italian wedding soup is delicious! It can also be made gluten free!

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Ingredients

• 1 tbsp olive oil
• 1/2 red onion, diced
• 5-6 slices turkey or chicken bacon, chopped
• 1 yellow or orange pepper, diced
• 2 carrots, sliced
• 3 medium potatoes, peeled and diced
• 1 tsp celery salt or 1 stalk celery, sliced
• 2 cups chicken broth
• 2-4 cups water
• 1 to mato, diced
• 1/2 cup dry pasta, can be spaghetti broken up, or elbows or whatever you have on hand
• 1 tsp dried parsley OR 1 tbsp fresh parsley, minced
• sea salt to taste

Instructions

1. Heat olive oil in a large stock pot.
2. Add onions and bacon. Cook until onions are translucent.
3. Add the remaining veggies and stir.
4. Add broth, water and remaining ingredients. Bring to a boil.
5. Cover and reduce heat to low. Let simmer for 30-60 minutes or until pasta is cooked and potatoes are soft.

Serve hot.

Notes

• You can use regular pork bacon, but it should be cooked first and drained of excess grease before adding to the soup.
• You can substitute red peppers for orange or yellow. I prefer orange or yellow for the color variation (the tomatoes area red) and because they're easier on my gallbladder than red or green peppers.
• You may also substitute white or yellow onions for the red onion.
• Celery is preferable to celery salt, but we never seem to have any so I came up with the substitution.
• I always use gluten free pasta, but you can use whichever kind your family likes.
• You can use whatever shape of pasta you like. My sis uses spaghetti, I almost never have spaghetti, so I've used macaroni, fusilli and even penne if necessary.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 785mgCarbohydrates: 43gFiber: 4gSugar: 3gProtein: 20g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

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This soup smells delicious while it’s simmering and is quite filling compared to other soups. My kids love to eat it for lunch with rice crackers or gluten free Breton’s crackers. I imagine it would also be quite tasty with a side of garlic toast or a salad for dinner.

Are you a soup loving family? What’s your favorite?

xo,
Shannon