Soups & Stews
This Barilla Italian wedding soup recipe brings the comforting flavors of tradition to your kitchen with its signature celery crown garnish and tender orzo. The secret lies in slow-simmered broth infused with aromatic vegetables and herbs, creating a rich foundation that perfectly complements the delicate orzo and shredded chicken.
Every spoonful delivers that perfect balance of savory, herby, and slightly sweet notes that make this soup a timeless classic.
The recipe begins with a flavorful broth made from chicken and ham, simmered with garlic, onions, and celery until deeply aromatic. Barilla's orzo pasta absorbs the rich broth beautifully, while the celery crown adds a satisfying crunch and visual appeal that makes this soup truly special.
This dish isn't just nourishing—it's an experience that brings warmth and tradition to any table.
What sets this version apart is the attention to detail in both preparation and presentation. The slow simmering develops deep, complex flavors, while the celery crown garnish adds a fresh, crisp contrast to the creamy orzo.
Perfect for family gatherings, holiday meals, or a comforting weeknight dinner, this soup combines simplicity with sophistication for a dish that's both hearty and elegant.
Ready in about 45 minutes, this recipe delivers restaurant-quality results with minimal effort. The key lies in proper timing and layering of flavors—starting with the broth, then adding the orzo and chicken at just the right moments.
Garnish with fresh parsley and a sprinkle of Parmesan for that final touch of authenticity that makes every bite memorable.
Ingredients for barilla italian wedding soup
Barilla orzo, tender chicken, and aromatic broth create this timeless Italian wedding soup masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, shredded |
| Ham Bone 🥓 | 1 whole | For rich broth flavor |
| Celery Stalks 🧅 | 4 whole | For broth and garnish |
| Carrots 🥕 | 3 medium | Peeled, chopped into chunks |
| Yellow Onion 🧅 | 1 whole | Medium size, quartered |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Barilla Orzo 🍲 | 1 cup | Uncooked, whole grain preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bay Leaves 🍃 | 2 whole | For broth infusion |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For sautéing vegetables |
The ham bone and chicken breast form the heart of this soup—look for organic chicken at Whole Foods or your local butcher for the best flavor. The celery crown garnish requires fresh, crisp stalks (about 1/3 of your total celery for garnish). For the orzo, Barilla's whole grain version adds a delightful texture contrast. Fresh herbs like thyme and parsley elevate the dish, so grab them from the grocery store's refrigerated section—they should smell vibrant, not wilted. The Parmesan should be freshly grated from a block for that authentic, salty bite.
No ham bone? Substitute with 2 cups of low-sodium chicken broth plus 1/2 cup diced ham for similar richness. Swap dried thyme for 1 tbsp fresh if you prefer. The carrots can be baby carrots if that's what you have, but regular carrots work best for that classic Italian wedding soup texture. For the orzo, any brand works, but Barilla's is specifically designed for soups and absorbs flavors beautifully. Short on time? Pre-chop all vegetables while the broth simmers to save steps later. The celery crown can be made ahead and stored in the fridge for up to 2 days before serving.
Broth keeps for 3-4 days in the fridge or 3 months in the freezer—make extra for future meals. The orzo cooks in just 8-10 minutes once added to the broth, so keep it nearby while the soup simmers. Fresh parsley and Parmesan should be added right before serving to maintain their vibrant flavors. For a crowd, double the recipe—this soup scales beautifully. Store leftovers in an airtight container with a layer of olive oil on top to preserve freshness for up to 5 days.
Why You'll Love This Recipe
- One-Pot Magic: The ham bone and chicken breast simmer together until the broth is so rich, you’ll forget you spent hours at work. Just chop the veggies—celery, carrots, onion—and toss them in. That’s it. No separate pots, no stress.
- Umami Bomb: Between the ham bone (which melts into the broth like a dream) and the chicken breast (tender enough to fall apart), every spoonful is pure comfort. The celery and carrots add just enough sweetness to balance the savory punch—no fancy spices needed.
- Leftovers That Shine: This soup tastes better the next day, honestly. I make a double batch on Sundays, reheat portions for lunches, and still crave it. The flavors deepen, and the broth gets even more velvety—perfect for busy weeks.
- Budget-Friendly Feast: A single ham bone stretches this recipe into four servings, and the chicken breast keeps it lean. Celery and carrots are cheap staples, but they make the broth taste like a restaurant. I’ve served this to guests, and no one guessed it wasn’t homemade.
Step-by-step instructions for Barilla Italian wedding soup
Here's how to craft this comforting soup with rich broth, tender chicken, and herbed orzo.
Build the Flavorful Broth
Place the 1 whole ham bone in a large stockpot and add 4 cups chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Add the 3 medium carrots (peeled and chopped), 1 whole yellow onion (quartered), 4 whole celery stalks, 2 whole bay leaves, 1 tsp dried thyme, 1.5 tsp salt, and 0.5 tsp black pepper. Simmer uncovered for 45 minutes to develop deep flavor.
While the broth simmers, heat 1 tbsp olive oil in a separate skillet over medium heat. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant—don't let it brown. Pour this garlic oil into the broth to infuse additional flavor. Strain the broth through a fine-mesh sieve to remove vegetables and bay leaves, reserving the liquid for the soup base.
Prepare the Chicken and Orzo
While the broth simmers, shred the 1.5 lb boneless, skinless chicken breast into bite-sized pieces. Set aside. In the same stockpot, add 1 cup Barilla orzo and 4 cups reserved broth. Bring to a gentle boil, then reduce heat to medium-low and simmer for 12-15 minutes until the orzo is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
If the orzo absorbs the broth too quickly, add ½ cup hot water to maintain the proper consistency. The orzo should be al dente with a slight bite. Once cooked, remove from heat and stir in the shredded chicken, allowing it to absorb the remaining broth and flavors.
Finish with Herbs and Cheese
Return the soup to low heat and stir in 0.5 cup freshly grated Parmesan cheese and 0.25 cup chopped fresh parsley. Let it warm through for 2-3 minutes, stirring gently to melt the cheese and incorporate the herbs. The soup should be creamy but not overly thick—adjust with hot broth if needed.
Taste and adjust seasoning with additional salt or black pepper as needed. The broth should be rich and savory, with a balance of herbed orzo and tender chicken. Remove from heat immediately to prevent overcooking the orzo.
Garnish and Serve
Ladle the soup into bowls and garnish each serving with a sprinkle of fresh parsley and an additional pinch of Parmesan cheese. Serve immediately with crusty bread to soak up the flavorful broth. The celery crown garnish can be added as a decorative touch, but it's optional for a simpler presentation.
This soup is best enjoyed fresh, while the orzo is warm and the broth retains its rich, herbed depth. The combination of tender chicken, al dente orzo, and aromatic broth creates a harmonious balance of textures and flavors that define Italian wedding soup.
Pro Tips For Making Barilla Italian Wedding Soup
- SIMMER THE HAM BONE FIRST: Start with just the ham bone in cold water—no crowding—and bring it to a gentle boil. This pulls out the collagen and flavor without clouding the broth right away. I used to toss everything in at once, and the soup always tasted muddy until I learned this.
- DICE THE CHICKEN SMALL: Cut the chicken breast into ½-inch cubes, not big chunks. Smaller pieces cook faster, stay tender, and blend into the broth more smoothly. Big chunks turn rubbery while the carrots and celery finish cooking.
- SAVE THE STALKS: Keep the celery stalks whole until the very end—add them in the last 10 minutes. This prevents them from turning to mush and ensures they stay crisp enough to eat. (Yes, even if you’re impatient like me.)
- UPGRADE THE SOFTS: Swap store-bought Barilla pasta for homemade gnocchi or small orecchiette—both cling to the broth better. If you’re short on time, just break the Barilla into uneven pieces; they’ll cook faster and taste fresher.
Health benefits of barilla italian wedding soup
Protein-Packed Comfort
This soup delivers a lean protein boost from both the shredded chicken and ham bone broth. A 1.5 lb chicken breast provides about 42 grams of protein per serving, while the ham bone adds depth without excess fat.
The combination supports muscle repair and keeps you full for hours—perfect for a hearty yet balanced meal. 💪
Vegetable-Rich Nutrition
The classic trio of carrots, celery, and onions in the broth brings fiber, vitamins A and C, and antioxidants. These vegetables aren't just flavor enhancers—they're nutritional powerhouses. The 4 celery stalks alone provide 10% of your daily vitamin K and potassium for heart health.
Plus, they add that satisfying crunch in the celery crown garnish!
Whole Grain Benefits
Barilla's orzo is made from whole wheat, offering fiber and B vitamins that support digestion and energy metabolism. The 1 cup of orzo in this recipe contains about 5 grams of fiber per serving, helping regulate blood sugar and keep you satisfied.
It's a smarter carb choice than refined pasta, making this soup a balanced comfort food.
Herb-Infused Immunity
The fresh parsley and dried thyme aren't just for flavor—they're packed with immune-boosting properties. Parsley contains vitamin C and antioxidants, while thyme has antimicrobial properties. Together, they create a flavor profile that's as good for you as it is delicious.
I always keep fresh herbs on hand for this reason—they elevate both taste and nutrition. 🌿
Healthy Fats from Parmesan
The ½ cup freshly grated Parmesan adds calcium, vitamin D, and a small amount of healthy fats that enhance flavor without overpowering. Unlike processed cheeses, real Parmesan contains conjugated linoleic acid (CLA), a fatty acid linked to reduced inflammation. Use it sparingly—just enough to finish the soup beautifully.
Low-Sodium Advantage
By using low-sodium chicken broth and controlling salt additions (just 1.5 tsp total), this recipe keeps sodium in check while maintaining rich flavor. The ham bone contributes natural umami without the need for excessive salt.
For even better control, I recommend adding salt gradually and tasting as you go—this soup's depth comes from layering flavors, not salt alone. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without Barilla orzo?
You can substitute with any small pasta shape like rice-shaped pasta or tiny shells. For a similar texture, use ½ cup uncooked regular orzo or even ½ cup cooked quinoa per serving. The key is choosing something that absorbs broth well while maintaining a slight bite.
How do I make the celery crown garnish?
Save 3 celery stalks (about ⅓ of your total) for garnish. Cut each stalk into ½-inch thick slices, then stack 3-4 slices together and secure with a toothpick. Arrange 4-5 of these "crowns" on each bowl before serving. For extra crunch, chill them in the fridge for 15 minutes before adding.
Can I prepare this soup ahead of time?
Yes! Make the broth and cook the orzo up to 2 days ahead. Store separately in airtight containers. When ready to serve, reheat the broth and orzo together, then add the chicken and fresh herbs. For best flavor, add the celery crown garnish just before serving. The orzo absorbs flavors better when reheated gently.
What if my soup is too thick or too thin?
For a thicker soup, simmer for an extra 5 minutes to reduce the liquid. If too thin, stir in 1-2 tablespoons of cornstarch mixed with water and simmer for 2 minutes until thickened. For a thinner consistency, add ½ cup hot broth and stir well. The ideal texture should coat the back of a spoon lightly.
Is there a vegetarian version of this soup?
Certainly! Replace the chicken with 1 cup cooked chickpeas or ½ cup crumbled firm tofu. For depth, add 1 tsp soy sauce or ½ tsp smoked paprika to the broth. Use vegetable broth instead of chicken broth, and consider adding ½ cup spinach at the end for extra nutrition. The celery crown remains a perfect garnish!