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Tuscan Wedding Soup

Tuscan Wedding Soup

Nothing says comfort like a bowl of hearty chicken soup. This soup is so good and super easy!


  • Serves: 8
  • 4 tbsp (60 mL) canola oil
  • 1 medium onion, diced
  • 8 cups (2 L) chicken broth
  • 1 1/2 cups (375 mL) carrots, diced
  • 1 cups (250 mL) celery, diced
  • 1 tbsp (15 mL) chicken bouillon
  • 4 garlic cloves, minced
  • 1 lb (0.5 kg) . ground chicken
  • 1/2 cup (125 mL) breadcrumbs (preferably panko)
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) sage
  • 3/4 cups (175 mL) orzo
  • 1 tbsp (15 mL) thyme
  • 4 cups (1 L) baby spinach
  • salt and pepper to taste
  • 1 cup (250 mL) Parmesan cheese (optional)


  1. Heat 2 Tbsp (30 mL) canola oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Sautee until slightly softened, about 4 minutes. Add half of the garlic and cook for another minute. Add the chicken broth and the Better than Bouillon and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.

  2. Meanwhile, mix the ground chicken, breadcrumbs, Worcestershire, sage, thyme and remaining garlic, salt and pepper. Form into 1-inch meatballs. Lightly brown meatballs in a frying pan in 2 Tbsp (30 mL) canola oil until nicely browned. Deglaze the pan and add contents to the soup pot.

  3. In a separate pot, boil water and cook the orzo until tender. Drain and add orzo to the soup pot.

  4. Lastly, add spinach and allow it to wilt, about 1 more minute. Ladle the soup into bowls and top with parmesan cheese.

Orzo must be cooked separately.

Nutrition Info

  • Amount
  • Calories N/A
  • Protein N/A g
  • Fat N/A g
  • Saturated Fat N/A g
  • Carbohydrate N/A g
  • Fibre N/A g
  • Sugar N/A g
  • Cholesterol N/A mg
  • Sodium N/A mg
  • % Daily Value
  • Potassium N/A
  • Calcium N/A
  • Iron N/A
  • Vitamin A N/A
  • Vitamin C N/A
  • Vitamin B6 N/A
  • Vitamin B12 N/A
  • Folate N/A
  • Magnesium N/A
  • Zinc N/A

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