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My Grandmother Made This Every Easter Sunday: Italian Wedding Soup Casserole Recipe
Jessica

Italian Wedding Soup Casserole

This 4-ingredient Italian wedding soup casserole delivers all the comfort of traditional wedding soup in an easy bake. Frozen meatballs, pasta, brothy sauce, and spinach create a tender, flavorful dish my grandmother made every Easter Sunday.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces small pasta (ditalini, small shells, or elbow macaroni)
  • 24 ounces chicken broth-based pasta sauce or soup base brothy consistency
  • 16 ounces frozen fully cooked mini meatballs
  • 4 packed cups fresh baby spinach roughly chopped

Equipment

  • 9x13-inch casserole dish
  • Aluminum foil
  • Measuring cups
  • Serving spoon

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
  2. Scatter 12 oz dry pasta evenly over the bottom of the prepared dish. Do not precook.
  3. Pour 24 oz brothy pasta sauce over the pasta, using a spoon to ensure even coverage and no dry spots.
  4. Tuck 16 oz frozen meatballs down into the saucy pasta in an even layer.
  5. Sprinkle 4 cups chopped spinach over the top. It will look like a lot but will wilt down.
  6. Cover tightly with aluminum foil to trap steam. Bake on middle rack for 35-40 minutes until pasta is tender.
  7. Remove foil carefully. Stir gently from edges to center. If dry, add a few tablespoons of water or broth.
  8. Return uncovered dish to oven and bake 5-10 more minutes until top is lightly golden and casserole is bubbling.
  9. Let rest 5-10 minutes before serving to allow pasta to settle and absorb remaining liquid.

Notes

  • Choose sauce that's more broth than tomato for best results
  • Don't skip the foil cover during first bake - steam cooks the pasta
  • Let casserole rest before serving for clean portions
  • Add shredded mozzarella or Parmesan in last 5 minutes for cheesy version
  • Can assemble ahead and refrigerate up to 24 hours before baking