Italian Wedding Soup is a beloved classic comforting soup. However, this version adds a delicious twist by incorporating smoky bacon for extra depth of flavor. This soup recipe is comforting, hearty, and filled with tender meatballs, savory broth, and nourishing greens. If you prefer a more traditional taste, simply skip the bacon—it’s just as tasty!
What is Italian Wedding Soup
Italian Wedding Soup is a traditional Italian-American soup known for its savory broth, tender meatballs, pasta, and leafy greens like spinach or escarole. Despite its name, the soup is not associated with weddings. The term “wedding” comes from the Italian phrase “minestra maritata,” meaning “married soup,” which refers to the harmonious combination of ingredients marrying well together.
The dish has roots in Southern Italy, particularly Naples, where similar soups featuring meat and leafy greens have been enjoyed for centuries. Italian immigrants brought the recipe to the United States, where it evolved into the beloved version known today.
Why You Should Make This Italian Wedding Soup
- Flavor-Packed Meatballs: A mix of Italian sausage and ground beef creates juicy, flavorful meatballs.
- Smoky Bacon Goodness: Crispy bacon adds a smoky richness that elevates the soup.
- Comfort in Every Bite: A warm, satisfying soup perfect for cozy dinners or meal prep.
- Healthy & Hearty: Loaded with protein, veggies, and greens for a nutritious meal.
Ingredients
- Ground Italian Sausage: Replace with ground beef or turkey for a milder flavor.
- Ground Beef: Use a leaner ground beef, or replace with ground turkey or chicken for an even leaner option.
- Italian Bread: Substitute with any crusty bread like sourdough or baguette.
- Heavy Whipping Cream: Use half-and-half or whole milk for a lighter option.
- Garlic Cloves: Replace with one teaspoon garlic powder.
- Freshly Grated Parmesan Cheese: Use Pecorino Romano for a sharper taste.
- Fresh Chopped Parsley: Substitute with dried parsley or fresh basil.
- Bacon or Pancetta: Use turkey bacon, or omit for a lighter soup.
- Chicken Stock: Homemade is best. Substitute with vegetable broth.
- Garlic Cloves: Use garlic powder if fresh isn’t available.
- Yellow Onion: Substitute with white onion or shallots.
- Acini di Pepe Pasta: Use orzo, ditalini, or any small pasta shape.
- Baby Spinach: Swap with kale, escarole, or Swiss chard.
- Parmesan Rind: Omit if unavailable, or use a small piece of hard cheese.
How to Prepare Italian Wedding Soup
- Preheat oven to 350°F (175°C).
- Tear bread into small pieces and soak in heavy cream for 10 minutes.
- Add remaining meatball ingredients to the bowl; mix gently.
- Form small meatballs and place on a sheet pan.
- Bake meatballs for 8-10 minutes, or until cooked through.
- While the meatballs bake, crisp diced bacon in a soup pot.
- Remove bacon, leaving about a tablespoon of bacon fat.
- Sauté garlic, carrot, celery, and onion in the pot. Season with salt and pepper.
- Add half the bacon back in and pour in chicken stock. Add Parmesan rind, if using.
- Simmer for 10 minutes.
- Cook pasta separately to al dente; drain.
- Remove Parmesan rind from soup.
- Add meatballs to soup. Heat through for a few minutes.
- Stir in spinach and pasta. Cook just until the spinach is wilted.
- Serve garnished with Parmesan cheese, cracked pepper, and reserved bacon.











How to Serve and Store Wedding Soup
- Serve: Enjoy the Italian Wedding Soup hot, with crusty bread or a side salad.
- Store: Keep leftovers in an airtight container for up to 4 days in the fridge.
- Freeze: Freeze the wedding soup in portions for up to 3 months.
- Thaw and reheat gently on the stove.
More Pasta Soup Recipes to Love
- Easy Creamy Meatball Soup
- Italian Sausage Orecchiette Soup
- One Pot Pasta Fagioli
- Lasagna Soup
- Hearty Sausage Minestrone Soup

Italian Wedding Soup
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- Author: Charlotte Fashion Plate
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
Description
Italian Wedding Soup is a comforting, hearty soup that is filled with tender meatballs, savory broth, and nourishing greens.
Ingredients
For the Meatballs:
- 3/4 pound mild Italian sausage
- 3/4 pound 80/20 ground beef
- 2 slices Italian bread, torn into small pieces
- 1/3 cup heavy whipping cream
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
For the Soup:
- 4 slices bacon or pancetta, diced (optional)
- 8 cups chicken stock
- 1 medium carrot, minced
- 1 celery stalk plus leaves, minced
- 3 garlic cloves, minced
- 1/4 yellow onion, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup acini di pepe pasta, dried
- 5 ounces fresh baby spinach
- Parmesan rind (optional)
- Freshly grated Parmesan cheese, for garnish
- Cracked black pepper, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Tear bread into small pieces and soak in heavy cream for 10 minutes.
- Add remaining meatball ingredients to the bowl; mix gently.
- Form small meatballs and place on a sheet pan.
- Bake meatballs for 8-10 minutes or until cooked through.
- While the meatballs bake, crisp diced bacon in a soup pot.
- Remove bacon, leaving about one tablespoon of bacon fat.
- Sauté garlic, carrot, celery, and onion in the pot. Season with salt and pepper.
- Add half the bacon back in and pour in chicken stock. Add Parmesan rind, if using.
- Simmer for 10 minutes.
- Cook pasta separately to al dente. Drain.
- Remove Parmesan rind from soup.
- Add the meatballs to soup. Allow to heat through.
- Stir in spinach and pasta. Slightly wilt the spinach.
- Serve into bowls, garnished with Parmesan cheese, cracked pepper, and reserved bacon.
- ENJOY!
Notes
- Easily use all beef, or a meatloaf mix for the meatballs.
- One-half cup breadcrumbs can be used in replacement of the torn bread.
- Substitute one beaten egg for the heavy cream if using breadcrumbs.
- Don’t over mix the meatball mixture.
- Form meatballs into your desired size.
- For best results, use homemade chicken stock or replace with a quality store-bought stock.
- Easily omit the bacon or pancetta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Moderate
- Cuisine: American, Italian
GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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[…] to create this recipe for Burrata Toast with Tomatoes. So, yesterday I told the Hubby I was making Italian Wedding Soup. He wanted some sort of sandwich to go along with the soup. This toast immediately popped into my […]