Italian Wedding Soup Supper

tasteofhome.com

Jenny C

2 cups small pasta shells

½ pound boneless skinless chicken breasts, cut into ¾-inch cubes

2 tablespoons olive oil, divided

1 medium onion, chopped

1 medium carrot, finely chopped

1 celery rib, chopped

1 package (12 ounces) frozen fully cooked Italian meatballs, thawed

1 can (10-¾ ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup reduced-sodium chicken broth

2 teaspoons minced fresh thyme or ½ teaspoon dried thyme

½ teaspoon salt

⅛ teaspoon pepper

¾ cup shredded Asiago cheese

Directions at tasteofhome.com

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