Soups & Stews
This Campbell's Italian wedding soup recipe brings together all the comforting flavors of a classic Italian-American dish with the convenience of a pantry staple.
The rich tomato soup base creates a hearty broth that perfectly cradles tender meatballs, delicate orzo, and fresh spinach—each ingredient playing its part in this beloved tradition. I first made this during a chilly Portland winter when I needed something warm, nourishing, and full of family-style comfort.
The beauty of this recipe lies in its balance of simplicity and tradition. You'll start with Campbell's tomato soup as your flavor foundation, then build layers of texture and depth with homemade meatballs, al dente orzo, and wilted spinach.
The meatballs stay juicy while the orzo absorbs the savory broth, creating a harmonious bite every time. It's the kind of soup that tastes even better the next day as flavors meld together.
What makes this version special is how it captures the essence of Italian wedding soup without requiring hours in the kitchen. The meatballs cook directly in the broth, infusing it with their herby, savory essence, while the orzo finishes just as the spinach wilts—no separate timers needed.
The result is a steaming bowl of comfort that's perfect for family gatherings or quiet weeknight dinners.
For those who prefer plant-based options, you can easily substitute the meatballs with lentil or mushroom-based versions without sacrificing flavor. The recipe maintains its professional quality while offering flexibility for different dietary needs. Let's get started on creating this timeless classic in your own kitchen.
Ingredients for campbell's italian wedding soup
Pantry staples meet Italian tradition in this comforting Campbell's Italian wedding soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Tomato Soup 🍅 | 1 can | 28 oz can, unsalted preferred |
| Ground Beef 🥩 | 1 ½ lb | 80% lean, for meatballs |
| Italian Seasoning 🌿 | 2 tbsp | Or make your own blend |
| Large Egg 🥚 | 1 whole | Room temperature preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for meatballs |
| Orzo Pasta 🍝 | 1 cup | Uncooked, not instant |
| Fresh Spinach 🍃 | 4 cups | Raw, loosely packed |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block preferred |
| Breadcrumbs 🍞 | ½ cup | Plain, dry, for meatballs |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For meatballs, not cooking |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The ground beef is key—80% lean gives you that classic meatball texture without too much grease. I grab mine from the butcher counter when possible, but the pre-packaged stuff works fine. Look for freshly ground if you can—it makes a noticeable difference. The Campbell's tomato soup is your flavor base, so don't skimp on quality. The 28 oz can gives you enough for the full recipe without leftovers (unless you're making extra for lunch). For the Italian seasoning, Trader Joe's has a great pre-mixed blend, but I always make my own with dried basil, oregano, and thyme.
No Italian seasoning? Dried basil, oregano, and thyme at 1 tsp each works perfectly. Running low on spinach? Kale or Swiss chard wilts just as nicely—just add a splash of water to help it break down. The orzo needs to cook al dente, so don't overdo it. I always taste-test mine before adding the spinach. For a lighter version, swap half the ground beef for lentils or mushrooms—they soak up the broth beautifully. And if you're watching sodium, use low-sodium broth and skip adding extra salt to the meatballs.
This soup tastes even better the next day as the flavors meld together. Keeps 4-5 days in the fridge, freezes for 3 months. I always double the meatballs and freeze half—they're perfect for quick lunches later. The broth reduces slightly when reheated, so add a splash of water if it gets too thick. For serving, I like to sprinkle extra Parmesan on top (that's why I always double the amount) and add a drizzle of olive oil for richness.
Why You'll Love This Recipe
- Pantry to Pot: I swear by this recipe when I can’t even open the fridge—just a can of soup, a bag of ground beef, and spices. No fancy shopping, no last-minute store runs. The onion gets diced while the beef browns, and boom, you’re halfway there.
- Meatballs Without the Fuss: Honestly, the ground beef and Italian seasoning make this taste like a proper Italian wedding soup, but with zero rolling or boiling. Just crumble it in, let it simmer, and the flavors meld into something rich and satisfying. No one will guess it’s not homemade.
- Weeknight Crowd-Pleaser: Between us, this is my go-to when friends drop by unannounced. It’s hearty enough for a big group but still light enough that no one leaves stuffed. The egg adds that creamy texture—like a little surprise in every bite—without extra effort.
- Leftovers That Don’t Suck: I make a double batch on Sundays because the flavor actually improves overnight. The soup thickens just right, and the beef stays tender. Reheat it, add a sprinkle of Parmesan, and it’s like a fresh bowl. (Yes, even on a Tuesday night.)
Step-by-step instructions for Campbell's Italian wedding soup recipe
Let's create a hearty Italian wedding soup with tender meatballs and orzo in a rich broth.
Prepare the Meatball Mixture
In a medium bowl, combine the 1.5 lb ground beef, 0.5 cup breadcrumbs, 2 tbsp Italian seasoning, 1 tsp salt, and 0.5 tsp black pepper. Mix gently with your hands until just combined—overworking the meat will make the meatballs tough. Add the 1 whole large egg and mix again until everything comes together.
Next, finely chop the 1 whole yellow onion and mince the 4 cloves garlic. Fold these into the meatball mixture along with 1 tbsp extra-virgin olive oil. The oil helps bind the mixture and adds richness. Once everything is incorporated, cover the bowl and refrigerate for 15 minutes—this chilling step makes the meatballs easier to handle and prevents them from falling apart when cooking.
Form and Cook the Meatballs
Preheat your oven to 400°F. Using your hands, roll the meatball mixture into 1-inch balls—aim for uniform size so they cook evenly. You should get about 12 meatballs from this mixture. Place them on a parchment-lined baking sheet and bake for 12-15 minutes until they're golden brown and cooked through.
While the meatballs bake, open the 1 can Campbell's tomato soup and pour it into a large pot. Add the 2 cups chicken broth and stir to combine. Bring this mixture to a gentle simmer over medium heat. You'll use this as the base for your soup, so keep it warm until the meatballs are ready.
Cook the Orzo and Assemble the Soup
Once the meatballs are done, carefully transfer them to the simmering soup broth. Add the 1 cup orzo pasta and stir gently to distribute it evenly. Let the soup simmer for 10 minutes, stirring occasionally, until the orzo is tender but still slightly firm—it should have a slight bite to it.
After the orzo has cooked, add the 4 cups fresh spinach and stir until just wilted, about 2-3 minutes. The spinach will brighten the soup with its fresh flavor. Taste the broth and adjust the seasoning if needed—you might want to add a pinch more salt or pepper to balance the flavors.
Finish and Serve
Remove the soup from heat and let it sit for 5 minutes to allow the flavors to meld. Stir in the 0.5 cup freshly grated Parmesan cheese until it melts into the broth, creating a creamy finish. The cheese adds a rich, savory depth that ties everything together.
Ladle the soup into bowls and serve immediately. Each serving should have 3 meatballs, a generous portion of orzo, and plenty of spinach floating in the flavorful broth. The combination of tender meatballs, chewy orzo, and fresh spinach makes this a comforting, satisfying meal. Enjoy with crusty bread to soak up every last drop of that delicious broth!
Pro Tips For Making Campbell'S Italian Wedding Soup
- CRISP THE ONION FIRST: Brown that onion until it’s deep golden, not just pale—this adds real depth to the soup. I used to skip this step because it seemed like extra work, but now I make sure it’s caramelized before adding the beef. The difference in flavor is noticeable.
- USE LEAN BEEF, NOT GROUND: Ground beef with 15-20% fat gives the best texture and flavor, but if you’re using lean, break it into tiny pieces (pea-sized) so it cooks faster and doesn’t turn into a dry, crumbly mess. I learned this after turning out soup with beef that looked like sand.
- DON’T OVERSTIR THE SOUP: Once the tomato soup and beef mixture simmers, resist the urge to stir constantly—it can break up the meat and make the broth cloudy. Just give it a quick stir every few minutes and let it develop its own richness.
- ADD EGGS LAST, COLD: Whisk the eggs with a splash of cold soup first, then slowly drizzle the mixture into the hot pot while stirring constantly. This keeps the eggs from scrambling into a gloopy mess. I used to dump them in all at once, and it always turned out like egg soup—now it’s creamy and perfect.
Wine and beer pairings for this campbell's italian wedding soup
Italian White Wine
For this rich, tomato-based soup, I always reach for a Pinot Grigio from Italy—specifically one from the Friuli-Venezia Giulia region. Its crisp acidity and subtle almond notes cut through the creaminess of the Parmesan while complementing the herby meatballs.
A 2022 Santa Maria la Palma Pinot Grigio from my local New Seasons Market is my go-to, but any well-chilled Italian white with 12-13% ABV works beautifully. Serve it slightly cooler than room temperature (50-55°F) to enhance its refreshing qualities. 🍷
Chianti for Boldness
If you prefer red wine, a Chianti Classico with its bright acidity and cherry notes stands up to the tomato base. I love the 2019 Ruffino Chianti Classico—it's approachable without being overpowering. The tannins in Chianti actually help cleanse your palate between bites of the meatballs.
Decant for 30 minutes before serving to soften its structure and release aromas. For a lighter option, try a Sangiovese from Tuscany's Montalcino region.
Italian Craft Beer
My husband Tom swears by Peroni with this soup—its crisp, effervescent quality makes every spoonful taste lighter. The Peroni Gran Riserva with its 7.5% ABV adds a nice malt sweetness that pairs wonderfully with the Parmesan.
For a local Portland option, Deschutes Brewery's Mirror Pond Pale Ale offers a citrusy hop profile that contrasts beautifully with the tomato broth. Serve both beer and wine slightly chilled (45-50°F) for optimal enjoyment. 🍺
Sparkling Wine Finish
For a celebratory touch, I sometimes serve Prosecco alongside this soup. The bubbles help cut through the richness while the peach and apricot notes in a Conegliano Valdobbiadene Prosecco add a lovely contrast to the savory flavors.
Look for a DOCG designation on the label to ensure quality. The effervescence also makes the soup feel extra special—perfect for family gatherings or when you want to elevate a simple meal. 🥂
Non-Alcoholic Options
Don't overlook sparkling water with a splash of lemon juice and ice for a refreshing alternative. I like LaCroix's Lemon-Lime variety—its crispness mirrors the acidity in the wine pairings. For something warmer, try Italian sangria made with white wine, orange slices, and a touch of honey.
The sweetness balances the soup's savory notes beautifully, and it's a crowd-pleaser for all ages. 💧
Portland Market Finds
At Portland's Portland Farmers Market, I've discovered some hidden gems for pairing. Barnard Griffin's Pinot Noir (a local favorite) offers a fruity contrast, while Cascade Brewing's IPA provides a hoppy counterpoint for those who love bold flavors.
The market's Italian deli also carries excellent San Pellegrino Aranciata—its blood orange flavor adds a festive twist when served chilled. 🌿
Nutrition facts
Frequently asked questions
Can I make this soup without meatballs?
For a vegetarian version, replace the meatballs with 1 cup cooked lentils or 12 veggie meatballs (store-bought or homemade with mushrooms, walnuts, and breadcrumbs). The orzo and spinach still provide plenty of hearty texture. Just add the lentils or veggie balls directly to the simmering broth with the orzo.
Why does my orzo get mushy?
Overcooking is the most common cause. Orzo should cook for 8-10 minutes in the broth, not until it disappears. Check it at 8 minutes—it should be tender but still hold its shape. If it's too thick, add ½ cup water and simmer 2 more minutes.
Can I use instant orzo?
Not recommended—it dissolves too quickly and loses texture. Regular orzo needs the 10-minute simmer to develop its satisfying chew. For convenience, use small pasta shells instead, which hold up better in broth.
How do I make this soup ahead?
Prepare the meatballs and refrigerate them separately. On serving day, simmer the broth with orzo and spinach, then add the meatballs for the final 5 minutes to prevent overcooking. It reheats beautifully—just warm on the stove with a splash of broth to loosen the flavors.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat with ½ cup water or broth to restore moisture. Stir occasionally to prevent sticking. Microwaving works too—cover with a damp paper towel and heat for 1-2 minutes at 50% power. The broth will thicken slightly, so add liquid as needed.