Italian Wedding Soup with Swiss Chard, Carrots, & Tomatoes

CSA member Theresa shared this recipe for a gluten free, vegetarian version of an Italian wedding soup – using fresh rather than canned tomatoes, of course!

Italian Wedding Soup with Swiss Chard, Carrots, & Tomatoes


  • 1 Tbsp extra virgin olive oil
  • 1 cup onion finely chopped
  • ½ cup carrot finely chopped
  • 1 tsp. thyme leaves
  • ½ tsp. rosemary finely chopped
  • 1 Tbsp. garlic finely chopped
  • 2 cup Swiss chard sliced into ¼” ribbons
  • 4 cups no sodium added chicken broth
  • 1 14 oz. can plum tomatoes
  • ¼ cup ancini de pepe
  • ¼ cup basil sliced


  1. Heat a large soup pot over medium heat. Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).
  2. Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds). Add the stock, tomatoes, and acini de pepe. Bring to a simmer.
  3. Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning.
  4. Divide between 4 bowls and sprinkle with basil.