Olive Garden’s Wedding Soup has captured the hearts of many with its wholesome, comforting flavors and perfect balance of ingredients.
This soup, a cozy mix of tender meatballs, fresh spinach, and delicate pasta, has become a favorite at the beloved Italian chain, often seen gracing the tables of family gatherings, casual dinners, and special celebrations alike.
The rich, savory broth combined with the lightness of the greens creates a dish that’s as heartwarming as it is delicious. Whether you’re a longtime fan or someone who’s just heard about it, this soup invites you to enjoy a taste of Italy in your own kitchen.
Wedding soup, with its roots in Italian cuisine, is known for being both comforting and nourishing. Olive Garden’s take on this classic dish brings it to life with a perfect balance of simplicity and flavor, making it a go-to for so many.
If you’ve ever enjoyed a bowl at the restaurant and wondered how you could make it at home, you’re in the right place.
In this recipe, we’ll guide you through every step to recreate that iconic, delicious soup right from the comfort of your own kitchen.
What is Olive Garden Wedding Soup?
The Origins of Wedding Soup
Wedding soup is a traditional Italian-American dish that has roots in the southern regions of Italy. The name “wedding soup” comes from the idea that the dish is a celebration of the union of flavors — the rich, savory meatballs and the fresh, vibrant greens.
In Italy, wedding soup was often served at festive occasions like weddings, where family and friends would gather to celebrate. Despite the name, it’s not always associated with weddings but instead with communal meals that bring people together.
Each family has its own variation of wedding soup, but the base ingredients generally include meatballs, greens (like spinach or escarole), and a flavorful broth.
Over time, Olive Garden’s version of wedding soup became a beloved staple due to its comforting nature and the ease with which it could be enjoyed by families at their restaurants.
While Olive Garden stays true to the heart of the recipe, their version features the added touch of small pasta, giving it a bit of extra texture and heartiness.
The Key Ingredients of Olive Garden Wedding Soup
What sets Olive Garden’s wedding soup apart from other versions is the careful balance of ingredients that blend together seamlessly in every spoonful.
The small, perfectly seasoned meatballs are made from a blend of ground beef and pork, making them tender and flavorful.
The soup also boasts an abundance of fresh spinach, adding a touch of color and health benefits. The broth is rich yet light, creating a perfect backdrop for the delicate flavors of the other ingredients.
Small pasta like acini di pepe or orzo adds just the right amount of bite and texture, while the seasonings tie everything together.
At its core, Olive Garden’s wedding soup is a marriage of flavors, with each ingredient playing a crucial role in creating the perfect balance.
Whether you’re enjoying it on a chilly day or serving it as part of a larger meal, it’s a dish that feels like home.
Ingredients You’ll Need for Olive Garden Wedding Soup
Creating the perfect Olive Garden Wedding Soup requires a few key ingredients that come together to build its heartwarming flavor profile.
Here’s a breakdown of what you’ll need to make this delicious dish:
For the Meatballs:
- Ground Beef and Ground Pork: The combination of beef and pork gives the meatballs the ideal flavor and tenderness. The fat content from the pork keeps them moist, while the beef provides a rich, hearty taste.
- Breadcrumbs: These help bind the meatballs and provide a light texture, ensuring they hold their shape as they cook in the broth.
- Parmesan Cheese: A generous sprinkle of freshly grated Parmesan adds a depth of savory flavor to the meatballs.
- Eggs: Eggs act as the binder, helping to hold the meatballs together while maintaining their tender texture.
- Garlic and Italian Seasoning: These are essential for seasoning the meatballs, infusing them with aromatic flavors.
For the Soup:
- Chicken Broth: The base of the soup, chicken broth provides a rich and savory foundation that complements the meatballs and spinach perfectly. Opt for low-sodium broth for more control over the soup’s saltiness.
- Spinach: Fresh spinach is the star of the show, giving the soup its vibrant green color and light, slightly bitter taste that balances the richness of the broth and meatballs. If fresh spinach is unavailable, frozen spinach can be used as an alternative.
- Small Pasta (Acini di Pepe or Orzo): These small pasta shapes are perfect for wedding soup because they soak up the broth while maintaining their delicate bite.
- Carrots and Celery: These vegetables provide a subtle sweetness and crunch, adding complexity to the soup’s texture and flavor.
- Onions and Garlic: For the aromatic base, onions and garlic create depth and richness that enhances the flavor of the entire dish.
- Italian Seasoning and Fresh Parsley: A sprinkle of Italian seasoning and a garnish of fresh parsley complete the soup, adding a burst of herby freshness to each bowl.
With these ingredients in hand, you’re ready to begin making the comforting and flavorful wedding soup that mirrors the one served at Olive Garden.
Step-by-Step Instructions for Olive Garden Wedding Soup
Making Olive Garden Wedding Soup at home is easier than you might think!
Follow these simple steps, and you’ll have a delicious, homemade version of this fan-favorite soup in no time.
Step 1: Prepare the Meatballs
Begin by mixing together the meatball ingredients. In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, egg, minced garlic, and Italian seasoning.
Season generously with salt and pepper. Use your hands to gently mix the ingredients until just combined — avoid overmixing, as this can make the meatballs tough.
Once the mixture is ready, roll it into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
For an added layer of flavor, you can choose to lightly brown the meatballs in a skillet with a bit of olive oil before adding them to the soup, but baking them in the oven is an easier method that keeps them light and tender.
Bake the meatballs at 375°F for about 15 minutes, or until they are cooked through and golden on the outside. Set them aside.
Step 2: Prepare the Soup Base
While the meatballs are baking, start preparing the soup base. Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery to the pot.
Sauté the vegetables for about 5 minutes, or until they begin to soften and become fragrant. Add the minced garlic and cook for another 1-2 minutes, ensuring the garlic doesn’t burn.
Next, pour in the chicken broth and bring the mixture to a gentle simmer. This will be the base of your soup, so let it bubble away, allowing the flavors to come together.
Step 3: Add the Meatballs and Pasta
Once the broth is simmering, carefully add the baked meatballs into the pot, followed by the small pasta of your choice, such as acini di pepe or orzo.
Stir gently to combine. Allow the soup to cook for about 10-12 minutes, or until the pasta is tender and the meatballs are heated through.
At this stage, it’s important to stir occasionally to ensure the pasta doesn’t stick to the bottom of the pot. You may also need to adjust the liquid level with additional chicken broth if the soup becomes too thick as the pasta cooks.
Step 4: Stir in the Spinach and Season
Once the pasta is cooked, add in the fresh spinach. Stir it into the soup and let it wilt for a few minutes. The spinach will add a lovely pop of color and a delicate flavor that complements the rich broth and tender meatballs.
Taste the soup and adjust the seasoning with salt, pepper, and Italian seasoning to your preference. If you like a little extra kick, a pinch of red pepper flakes can be a great addition.
Step 5: Serve and Garnish
Ladle the soup into bowls, making sure to get plenty of meatballs, pasta, and spinach in each serving. Garnish with fresh parsley and a generous sprinkle of Parmesan cheese for an extra layer of flavor. Serve the soup hot with a side of crusty bread or a simple salad, and enjoy!
Tips and Tricks for Making the Perfect Olive Garden Wedding Soup
Crafting the perfect bowl of Olive Garden Wedding Soup is all about balancing flavors and textures while keeping the process simple and enjoyable.
One essential tip is to prepare some components in advance. For instance, mixing and forming the meatballs ahead of time allows their flavors to meld, and you can even bake them the day before, storing them in the refrigerator until you’re ready to assemble the soup.
Another key tip is managing the pasta. To avoid mushy noodles, add the small pasta toward the end of the cooking process.
This ensures that it retains a pleasant bite without soaking up too much of the broth. Similarly, if you’re planning to make the soup ahead of time or store leftovers, consider adding the pasta when reheating rather than during the initial cooking.
It’s also worth experimenting with your choice of greens. While fresh spinach is traditional and offers a vibrant color, a handful of kale or Swiss chard can be stirred in for an extra boost of nutrients and a slightly different flavor profile.
Tasting as you go and adjusting the seasoning—whether it’s a pinch more salt, a dash of Italian herbs, or a hint of red pepper flakes for heat—can make a big difference in achieving that signature, well-balanced flavor.
Lastly, remember that this soup often tastes even better the next day. The flavors have time to develop, making it a perfect candidate for a make-ahead meal that can be quickly reheated on busy days.
Pairing Suggestions for Olive Garden Wedding Soup
To create a well-rounded meal around your Olive Garden Wedding Soup, consider pairing it with dishes that complement its rich, savory profile.
A classic choice is to serve it alongside a warm, crusty bread or a batch of garlic breadsticks. The bread not only helps scoop up the flavorful broth but also adds a delightful textural contrast.
A crisp side salad, such as a Caesar or mixed greens with a light vinaigrette, works wonderfully to balance the heartiness of the soup.
The freshness of the salad provides a refreshing counterpoint to the savory meatballs and tender greens in the soup.
For those who enjoy a touch of wine with their meal, a light white wine like Pinot Grigio or a delicate Italian red can enhance the dining experience without overpowering the subtle flavors of the soup.
These pairings create a harmonious dining experience, turning a simple bowl of soup into a comforting and complete meal.
Conclusion: Savor Every Spoonful
As we wrap up this journey through creating a perfect bowl of Olive Garden Wedding Soup, it’s clear that this dish is more than just a meal—it’s a celebration of comfort and flavor.
With its hearty meatballs, vibrant greens, and rich, savory broth, every spoonful invites you to enjoy a taste of Italy right at home.
Whether you’re making it for a family dinner or a special gathering, this soup promises warmth, simplicity, and an unforgettable dining experience. We hope
Conclusion: Savor Every Spoonful
In wrapping up our culinary journey, it’s clear that Olive Garden Wedding Soup is much more than just a comforting bowl of soup—it’s an invitation to share warmth, memories, and a taste of Italian tradition.
The carefully balanced medley of tender meatballs, vibrant spinach, delicate pasta, and a savory broth makes every spoonful a celebration of flavor and comfort.
Whether served at a family gathering or a quiet dinner at home, this dish promises to fill your table with both delicious food and heartfelt memories.
Enjoy the process, savor each bite, and make this timeless recipe your own.
Frequently Asked Questions
1. Can I prepare this soup ahead of time?
Absolutely. Many find that the flavors in Olive Garden Wedding Soup deepen when the soup is allowed to sit overnight.
If you plan to prepare it ahead of time, consider cooking the meatballs and vegetables in advance and then combining everything when you’re ready to serve.
Just be mindful that if you add the pasta too early, it might become softer upon reheating. Adding freshly cooked pasta when reheating can help maintain the desired texture.
2. What if I don’t have acini di pepe for the pasta?
While acini di pepe is the classic choice, you can substitute with other small pasta shapes like orzo or even small ditalini.
The goal is to use a pasta that complements the delicate nature of the soup without overwhelming it. Experimenting with different shapes can add a unique twist while still maintaining the spirit of the recipe.
3. Can I substitute fresh spinach with another green?
Yes, while fresh spinach is traditional and offers a bright, crisp flavor, you can use alternatives such as kale, Swiss chard, or escarole.
Each of these greens will bring its own texture and taste to the soup. If you opt for a sturdier green like kale, be sure to remove the tough stems and chop it finely to ensure it melds well with the other ingredients.
4. What are some tips to keep the pasta from getting mushy?
To maintain the perfect texture, add the pasta toward the end of the cooking process. This ensures it absorbs just enough flavor from the broth without overcooking.
If you plan to store leftovers, consider cooking the pasta separately and adding it in just before serving to preserve its bite.
5. Is it possible to adapt this recipe for a slow cooker?
Yes, adapting the Olive Garden Wedding Soup recipe for a slow cooker is quite straightforward. Start by sautéing the aromatics (onions, garlic, carrots, and celery) before transferring them to the slow cooker with the broth and meatballs. Cook on low for 4 to 6 hours.
If you choose to add pasta and spinach, do so in the last 30 minutes of cooking to prevent them from overcooking. This method is perfect for busy days when you want to come home to a ready-to-eat, comforting meal.
Olive Garden Wedding Soup
Equipment
- 1 large mixing bowl
- (1) Baking sheet
- (1) Large pot or Dutch oven
- 1 cutting board
- 1 sharp knife
- (1) Wooden spoon
- (1) Ladle
Ingredients
For the Meatballs:
- 1 lb Ground Beef
- 1/2 lb Ground Pork
- 1 cup Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 large Egg
- 3 cloves Garlic minced
- 1 tsp Italian Seasoning
- Salt and pepper to taste
For the Soup:
- 6 cups Chicken Broth low sodium preferred
- 3 cups Fresh Spinach chopped (or 2 cups frozen spinach)
- 1/2 cup Small Pasta acini di pepe or orzo
- 2 medium Carrots chopped
- 2 stalks Celery chopped
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 tbsp Italian Seasoning
- Salt and pepper to taste
- 1 tbsp Fresh Parsley chopped (for garnish)
- 1/4 cup Grated Parmesan Cheese for garnish
Instructions
Make the Meatballs:
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, and Italian seasoning. Season with salt and pepper. Gently mix the ingredients until just combined. Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden and cooked through.
Prepare the Soup Base:
- While the meatballs are baking, heat a tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 minutes or until softened. Add the minced garlic and cook for an additional 1-2 minutes.
Combine the Soup:
- Pour in the chicken broth and bring the soup to a gentle simmer. Add the baked meatballs to the pot. Stir in the pasta and cook for about 10-12 minutes, until the pasta is tender and the meatballs are heated through.
Add the Spinach:
- Add the chopped spinach to the pot and cook for 2-3 minutes, until the spinach wilts. Season with salt, pepper, and Italian seasoning to taste.
Garnish and Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese. Serve with crusty bread or a side salad for a complete meal.
Notes
- Meatballs: You can make the meatballs ahead of time and store them in the refrigerator for up to a day before baking. This allows the flavors to meld and saves time when preparing the soup.
- Freezing: This soup can be made in bulk and frozen for later use. Store the soup in an airtight container for up to 3 months. Just be sure to cook the pasta separately if you’re planning to freeze it, as pasta can become mushy when frozen in soup.
- Greens: If you don’t have spinach, kale or Swiss chard can be substituted. Just make sure to remove the stems and chop the greens into bite-sized pieces.
- Pasta Options: Acini di pepe is the traditional choice, but orzo or small ditalini pasta works well too. Be sure to add the pasta near the end of the cooking process to avoid overcooking.
