Italian Wedding Soup is an iconic comfort food classic, known for its harmonious marriage of savory meat, leafy greens, small pasta, and rich broth. Oven-Baked 4-Ingredient Wedding Soup Pasta reimagines those classic soup flavors and transforms them into a bubbly, golden-brown casserole.
By skipping the long simmering process on the stovetop, this recipe bakes tender mini meatballs, tiny ditalini pasta, and iron-rich spinach under a blanket of gooey, melted cheese. It delivers all the nostalgic taste of traditional soup with the comforting, rich texture of a baked pasta dish.
Why You’ll Love This Dish
-
Ultra-Simple Grocery List: You only need four main pantry and freezer staples to get dinner on the table.
-
Warm Comfort Food Upgrade: Turns a light broth-based soup into a filling, cheesy casserole that easily feeds a hungry family.
-
Minimal Prep: Uses pre-cooked mini meatballs and frozen spinach so you spend less time prepping and more time enjoying dinner.
The 4 Core Ingredients
-
Mini Italian Meatballs (12 to 16 oz, frozen or fresh): Pre-cooked cocktail-sized beef or pork meatballs work best.
-
Ditalini or Acini de Pepe Pasta (8 oz): Small soup pasta absorbs the rich broth while maintaining a light, tender bite.
-
Frozen Chopped Spinach (10 oz, thawed and squeezed dry): Adds vibrant green color and classic flavor.
-
Shredded Mozzarella or Italian Cheese Blend (2 cups): Melts across the top and binds the pasta and meatballs together into gooey perfection.
(Pantry staples: Chicken broth [3 to 3.5 cups] is used to cook the pasta directly in the dish, plus salt and pepper to taste!)
How to Make Oven-Baked Wedding Soup Pasta:
Please Head On keep on Reading (>)
