Italian Wedding Soup Casserole

Pair with 21 Brix Winery Sweet Riesling


– 2 cups small pasta shells

– 1/2 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes

– 2 tablespoons olive oil, divided

– 1 medium onion, chopped

– 1 medium carrot, finely chopped

– 1 celery rib, chopped

– 1 package (12 ounce) frozen fully cooked Italian meatballs, thawed

– 1 can (10 3/4 ounce) cream of chicken soup, undiluted (can be reduced fat/reduced sodium)

– 1 package (10 ounce) frozen chopped spinach, thawed and well drained

– 1 cup chicken broth (can be reduced fat/reduced sodium)

– 1 teaspoon Italian seasoning

– 1/2 teaspoon salt

– 1/8 teaspoon pepper

– 3/4 cup shredded parmesan cheese


Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.

In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, Italian seasoning, salt, pepper and chicken. Cover and cook for 4 – 6 minutes or until heated through.

Drain pasta; stir into skillet. Sprinkle with cheese.