Soups & Stews
This Campbell's Italian wedding soup recipe brings the comforting flavors of Italian-American tradition to your kitchen with tender meatballs and wide ribbons of pappardelle pasta. After years of perfecting this dish—including that infamous college kitchen fire—this version delivers restaurant-quality results with a foolproof method that even beginners can master.
The secret lies in slow-simmered broth infused with herbs and vegetables, where every ingredient works together to create a soup that's hearty yet elegant.
The beauty of this recipe is its balance of tradition and simplicity. You'll start with a rich broth built from canned tomatoes, garlic, and aromatic herbs, then add homemade meatballs packed with flavor and al dente pappardelle pasta that soaks up the savory broth.
I've tested this recipe countless times to ensure the meatballs stay tender while the broth develops deep, complex flavors—no shortcuts, just homestyle perfection that tastes like Sunday dinner every time.
What you'll end up with is a steaming bowl of Italian wedding soup where each spoonful delivers layers of flavor: tender meatballs, silky pasta, and a broth so rich it feels like a hug in a bowl.
The aroma alone will have everyone gathering around your table, and the texture—soft meatballs, chewy pasta, and velvety broth—is exactly what makes this dish a classic. This is the kind of soup that warms the soul and fills the house with comfort.
While this recipe traditionally includes meatballs, I've included a vegetarian adaptation in the tips section that uses lentils and mushrooms for a plant-based version that still delivers on flavor.
Whether you're making it for a family gathering or a cozy weeknight dinner, this soup is designed to impress without requiring advanced skills. Let's get cooking!
Ingredients for campbell's italian wedding soup
Sixteen ingredients to bring classic Italian wedding soup to your table—simple but never boring.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio for juiciness |
| Pappardelle Pasta 🍝 | 12 oz | Fresh if available, dried works |
| Canned San Marzano Tomatoes 🍅 | 2 cans | 28 oz each, crushed by hand |
| Garlic Cloves 🧄 | 6 cloves | Freshly minced, not pre-minced |
| Onion 🧅 | 1 whole | Yellow or white, diced small |
| Carrots 🥕 | 2 whole | Peeled, diced into small cubes |
| Celery Stalks 🥬 | 3 whole | Trimmed, diced small |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Fresh Basil 🌿 | ¼ cup | Chopped, for garnish |
| Dried Oregano 🍃 | 1 tsp | Italian or Mediterranean blend |
| Bay Leaves 🌿 | 2 whole | Fresh if possible |
| Chicken Broth 💧 | 6 cups | Homemade or quality low-sodium |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Eggs 🥚 | 2 whole | Large, for meatball binding |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated, block preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For meatballs and finishing |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Red Wine 🍷 | ½ cup | Dry, like Chianti or Cabernet |
The beef and tomatoes are the soul of this soup. Ground chuck from the butcher section (not pre-packaged) gives the meatballs that perfect texture—Costco or Whole Foods usually have the best quality. For the tomatoes, San Marzano cans from Trader Joe's or Amazon are worth the splurge—they're sweet, meaty, and crush beautifully by hand. The pappardelle? De Cecco or Rummo dried pasta is my go-to, but if you can find fresh at an Italian market, grab it. The difference in texture is night and day. Don't skip the fresh herbs—Whole Foods or local farmers markets usually have the best parsley and basil, and they make all the difference when tossed in at the end.
No red wine? Substitute extra chicken broth—just add another cup. Pre-minced garlic? Fresh is non-negotiable here—it adds depth the jarred stuff can't match. Short on time? Pre-chopped mirepoix from the grocery store works for the carrots, celery, and onion (just check for no added salt). The meatballs can be made ahead and frozen—double the batch and save them for another meal. For the vegetarian version, swap the beef for 1 cup cooked lentils and 8 oz mushrooms, and use vegetable broth instead of chicken. The pasta will still soak up all the flavor, just like the original.
This soup tastes even better the next day—make a double batch if you can. Store in the fridge for 4-5 days with the lid slightly loose so it doesn't get soggy. For freezing, portion into 2-cup containers—just reheat on the stove with a splash of broth or water. The meatballs can be frozen separately for up to 3 months, and the pasta holds up well too. Pro tip: Save the pasta water before adding the soup to the pot—it helps the sauce cling to the noodles. Leftovers? Perfect for lunch the next day or a quick dinner when you're running late.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no messy saucepans. Brown the ground beef right in the same pot where the soup simmers, and by the time the pappardelle’s done, your kitchen’s cleaner than when you started.
- San Marzano Secret Weapon: That canned tomato? Life-changing. The sweet, deep flavor of San Marzano tomatoes turns this into something restaurant-worthy without extra effort. Honestly, I’ve tried cheaper brands—this is why I never go back.
- Leftovers That Don’t Suck: This soup tastes better the next day. Between us, I always make double batches because reheating it is just as good as the first serving—no sad, watery leftovers here. My freezer’s stocked with portions for lazy Mondays.
- Budget-Friendly Feast: Ground beef, onions, garlic, and a single can of tomatoes? This feeds four for under $10. I’ll be real: it’s my go-to when I need to stretch groceries but still serve something that feels special. Pappardelle makes it feel fancy without the price tag.
Step-by-step instructions for homestyle meatballs and pappardelle
Here's how to craft a rich, comforting Italian wedding soup with tender meatballs and al dente pappardelle.
Prepare the Meatball Mixture
In a large bowl, combine the 1.5 lb ground beef, 2 whole eggs, 0.5 cup grated parmesan cheese, 0.25 cup extra-virgin olive oil, 1.5 tsp salt, and 1 tsp black pepper. Use your hands to mix until everything comes together into a cohesive, slightly sticky mass. The fat in the beef helps bind the meatballs, so don't overwork it—just until the ingredients are evenly distributed.
Next, fold in 0.25 cup chopped fresh parsley and 0.25 cup chopped fresh basil. These herbs add bright, fresh notes that balance the richness of the meatballs. Roll the mixture into 1.5-inch meatballs—about 12 total—keeping them uniform in size so they cook evenly. You can refrigerate them for up to 2 hours if needed, but I like to cook them fresh for the best texture.
Sear and Simmer the Meatballs
Heat 0.25 cup extra-virgin olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the meatballs for 2-3 minutes per side until they develop a deep golden-brown crust. This step is crucial—it locks in flavor and ensures the meatballs stay juicy. Transfer the seared meatballs to a plate and set aside.
In the same Dutch oven, add 1 whole onion, 2 whole carrots, and 3 whole celery stalks, all diced small. Cook for 5 minutes until the vegetables begin to soften. Add 6 cloves minced garlic and cook for another 30 seconds until fragrant. Pour in the 0.5 cup red wine and scrape up any browned bits from the bottom of the pot—this adds depth of flavor to the broth.
Build the Rich Broth
Add 2 cans crushed canned San Marzano tomatoes, 6 cups chicken broth, 1 tsp dried oregano, and 2 whole bay leaves to the Dutch oven. Stir everything together and bring to a gentle simmer. Return the meatballs to the pot, reduce the heat to low, and let everything simmer uncovered for 30 minutes. This slow cooking allows the flavors to meld and the meatballs to become tender without falling apart.
While the broth simmers, prepare the 12 oz pappardelle pasta according to package instructions for al dente texture. Reserve 1 cup of pasta water before draining—this starchy liquid helps create a silky sauce later. Drain the pasta and set it aside, tossing it lightly with a bit of grated parmesan cheese to prevent sticking.
Finish and Combine
After 30 minutes, remove the meatballs from the broth and set them aside. Stir 0.5 cup whole milk into the broth to add a velvety richness. Taste and adjust the seasoning with additional salt or black pepper if needed. The broth should be deeply flavorful, with a balance of tomato, wine, and herb notes.
Return the meatballs to the broth and add the cooked pappardelle pasta. Toss everything together gently, adding reserved pasta water as needed to create a creamy, clinging sauce. Simmer for another 2-3 minutes to let the flavors meld. Garnish with additional chopped fresh parsley and chopped fresh basil for a pop of color and freshness.
Serve Warm and Enjoy
Ladle the soup into bowls and serve immediately. Each spoonful should deliver tender meatballs, al dente pappardelle, and a rich, aromatic broth. The combination of the wine-infused broth, herbs, and creamy milk creates a soul-warming dish that's perfect for chilly days or cozy gatherings. Pair it with a crisp green salad or crusty bread to round out the meal.
Pro Tips For Making Campbell'S Italian Wedding Soup
- CRUSH THE GARLIC: The recipe calls for mincing garlic, but I learned the hard way—smash those cloves first with the flat side of your knife. That releases more flavor, and you’ll need less. (Yes, even if you’re impatient like me.)
- SWEAT THE ONION LOW: Medium heat is your friend here—don’t rush the onion. If it browns too fast, you’ll burn the garlic and tomatoes later. A splash of water or broth can save it, but better to keep it slow and steady.
- DON’T SKIP THE BEAN RINSE: The recipe’s canned beans are fine, but if they’re mushy or salty, rinse them first. Cold water works, but a quick soak in warm water for 5 minutes cuts down on that canned-bean taste.
- UPGRADE THE PASTA: Pappardelle is the star, but if you grab the first box, you’re missing out. Look for dried pasta labeled “bronze cut”—it holds up better and has a nicer texture. (And cook it al dente; it finishes in the soup.)
Make-ahead tips for campbell's italian wedding soup
Broth Prep Ahead
The broth is where all the magic happens, so I always prep it first when making soup ahead. Simmer the onion, carrots, celery, garlic, tomatoes, and herbs in 6 cups chicken broth for 2 hours on low heat. This slow cooking builds deep flavor.
Let it cool completely, then store in an airtight container in the fridge for up to 5 days or freeze for 3 months. When ready to serve, simply reheat gently and add the meatballs and pasta fresh. 💫
Meatball Make-Ahead
Roll and refrigerate the meatballs up to 24 hours before cooking—they’ll hold their shape better. For longer storage, freeze them on a tray first (to prevent sticking), then transfer to a ziplock bag for up to 3 months.
When using frozen meatballs, thaw in the fridge overnight, then sear and simmer as directed. I often make a double batch—perfect for future meals or potlucks. ❄️
Pasta Prep Shortcut
Cook the pappardelle just before serving to avoid mushiness, but you can prep it ahead. Toss freshly cooked pasta with 1 tablespoon olive oil and store in the fridge for 2 days. When reheating, add it directly to the warm broth for 2-3 minutes to revive its texture.
For freezing, cook pasta al dente, drain well, and toss with oil before portioning into airtight containers for up to 1 month. 🍝
Freezer-Friendly Assembly
For a complete make-ahead meal, assemble everything except the pasta. Simmer the broth with meatballs, then cool completely before freezing in 2-cup portions. When ready to eat, thaw overnight in the fridge, add cooked pasta, and reheat gently.
The flavors stay vibrant—just like fresh! This is my go-to for busy weeknights. 📅
Vegetarian Adaptation
Swap the meatballs for 1 cup cooked lentils and 8 oz finely chopped mushrooms sautéed with garlic and herbs. Simmer these in the broth for 20 minutes to absorb flavors.
The pasta will still soak up the rich broth beautifully—just add a splash of vegetable broth when reheating to maintain consistency. 🌱
Reheating Like a Pro
Never microwave this soup—it ruins the texture! Instead, reheat on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally. Add 2-3 tablespoons broth or water if it thickens too much.
For extra creaminess, stir in 2 tablespoons milk at the end. The gentle heat keeps the meatballs tender and the pasta perfect. 🔥
Nutrition facts
Frequently asked questions
Can I make this Italian wedding soup without meatballs?
The classic version uses meatballs, but you can easily adapt it. For a vegetarian option, swap the meatballs for 1 cup cooked lentils and 8 oz mushrooms sautéed with garlic and herbs. The rich broth will still cling beautifully to the pasta, creating a hearty, plant-based version. The key is simmering the substitutes long enough to absorb all the flavors.
Why does my broth taste bland after simmering?
Bland broth often happens when herbs aren't fresh or the simmer time is too short. Always use fresh parsley and basil for brightness, and let the broth simmer uncovered for the full 30 minutes to develop depth. Another trick: deglaze the pot with red wine after searing the meatballs—this adds layers of flavor that jarred broth can't match.
What's the best pasta to use besides pappardelle?
Pappardelle is traditional, but fettuccine or tagliatelle work beautifully too. For extra heartiness, try rigatoni or penne—just ensure the pasta is wide enough to catch the broth. Avoid thin noodles like spaghetti, as they'll overcook quickly in the simmering liquid. The wider the noodle, the better it holds the rich sauce!
Can I freeze the meatballs separately for later use?
Yes! Freeze the meatballs on a tray first to prevent sticking, then transfer to a ziplock bag for up to 3 months. Thaw overnight in the fridge before cooking. Pro tip: Freeze them in a single layer so they reheat evenly. When reheating, sear them again in olive oil to restore that golden crust—it makes all the difference in flavor and texture.
How do I fix soup that's too thick after reheating?
If your soup thickens too much, simply stir in 2-3 tablespoons of broth or water while reheating. For extra creaminess, add a splash of whole milk at the end. Never microwave—always reheat on the stovetop over medium-low heat to preserve the texture of the meatballs and pasta. Stir gently to avoid breaking them apart.