Skinny Italian Wedding Soup

Italian Wedding Soup is a soup with a lot of fans. It was a  big hit at my house!  Traditionally made with added pasta, I’ve swapped the pasta for fiber-rich beans. It’s the perfect marriage of flavors and texture in each spoonful. Interestingly enough the term “wedding” was a mistake in the translation of sorts. It was in reference to the flavors blending well, not that it was served at weddings. Each main course serving has just 202 calories and 3 grams of fat.  Once you taste this, I bet you’ll be thinking, can’t wait for the leftovers!
Skinny Italian Wedding Soup

Helpful Tips About this Recipe

Serves 8 main course servings (1½ cups each)

Food Facts

The history of this Italian recipe originated in Spain where the heavier version contains more meats. It wasn’t until pasta became more affordable that it was added to Italian Wedding Soup. It’s popular in the United States, especially Youngstown, Ohio, and Pittsburgh, Pennsylvania, where it’s a staple in many local restaurants.

Healthy Benefits

Egg-Land Best eggs are better for you than regular eggs. They contain more vitamin E, 100 mg of Omega 3 and 25% less saturated fat than regular eggs. You’ll find them in most supermarkets.
Extra-lean ground beef is a terrific, healthy choice. I used Trader Joe’s 96/4. It has 130 calories and 4 grams of fat for 4 ounces. Most supermarkets sell extra lean ground beef.

Shopping Tips

Cannellini beans are white Italian kidney beans. If you can’t find them you can use either great northern beans or navy beans.

Prep Tips

The meatballs can be prepped in advance and stored in the refrigerator until ready to bake. Or, they can also be baked in advance and added to the soup the next day, if desired.

WW Freestyle SmartPoints
SmartPoints 4-Green
SKINNY FACTS: for 1½ cup serving (w/out cheese topping)
202 calories, 3g fat, 1g sat. fat, 18g protein, 28g carbs, 9g fiber, 945mg sodium, 5g sugar
FACTS: for Freestyle SmartPoints
53 calories, 1g sat. fat, 5g protein, 0g sugar


Skinny Italian Wedding Soup

Skinny Italian Wedding Soup

5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Italian
Servings 8
Calories 202 kcal


Ingredients for Meatballs:

  • ½ pound extra lean ground beef or turkey, see healthy benefits
  • ¼ cup Panko crumbs or bread crumbs
  • ½ cup onion, shredded or minced (about 1 small onion)
  • 1 egg, I like Egg-land’s Best, see healthy benefits
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic, minced
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon salt

Ingredients for Soup:

  • 1 teaspoon olive oil
  • 1 cup onions, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 10 cups Swanson’s reduced-sodium chicken broth or your favorite
  • ½ cup white wine
  • 1 teaspoon dry Italian seasonings
  • ¼ teaspoon ground pepper
  • 1   (15 oz) can cannellini beans (white kidney beans) rinsed and drained, see shopping tips
  • 6 ounces baby spinach, washed and trimmed

Ingredients for Topping: Optional

  • 8 tablespoons Parmesan cheese, grated


  • Preheat oven to 350 degrees. Line a baking pan with parchment paper or foil. If using foil, coat with cooking spray.
  • To make the meatballs: Place beef, onions, bread crumbs, garlic, egg, ¼ teaspoon salt, and ½  teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, small scoop or melon baller, shape into 1-inch meatballs, and drop onto a baking sheet lined with parchment paper or foil. They don’t have to be perfectly round. Bake for 20 minutes, until cooked through and lightly browned. Set aside.
  • In the meantime, for the soup, heat the olive oil over medium-low heat in a large pot. Add the onions, carrots, celery, and sauté until softened, 5 to 6 minutes, stirring occasionally. Add chicken broth, wine, Italian seasoning, and pepper. Bring to a boil, turn heat down to a simmer and cook for 6 minutes.  Add the beans and meatballs. Simmer for 2 minutes.  Stir in spinach and cook for about 1 minute, until spinach is wilted.  Add a little more black pepper, if desired, to taste.
  • Ladle into soup bowls and sprinkle each serving with 1 tablespoon grated Parmesan cheese, if desired.
  • This soup freezes great!


Serving: 1.5cupsCalories: 202kcalCarbohydrates: 28gProtein: 18gFat: 3gSaturated Fat: 1gSodium: 945mgFiber: 9gSugar: 5gBlue Smart Points: 1Green Smart Points: 4Plus Points: 5
Tried this recipe?Let me know how it was!


  1. Do you mean 2 cups of broth or 20 ounces of broth? Surely this recipe does not call for 20 cups of broth

  2. This soup calls for 10 cups Swanson’s reduced-sodium chicken broth or your favorite. Y
    ou can buyh a 48 oz container plujs a 32 oz container of broth. Swanson’s makes both sizes.
    My best,

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