One Of My Favorite Soups

Easy Italian Wedding Soup, Serves 6 

One of our guests, Nita, shared this delicious and easy comfort soup with us.  

It’s perfect for early spring where warmer days may lure us outside and away from the kitchen, yet once the sun sets the evenings cool quickly and a warm bowl of this delicious soup is a welcome treat.  No need to make tiny meatballs in this easy version. 

Serve with warm crusty bread for dipping in the broth and your favorite green salad for a complete meal. 

The basic recipes welcomes additions/substitutions from your kitchen such as: chopped kale, garlic, leeks and/or diced fresh tomatoes. 

Ingredients: 

1 oz olive oil

12 -16oz spicy Italian sausage 

2 Tbsp butter

1 c onions, finely diced

1 c carrots, finely diced

1/2 c celery, finely diced

1/2 c basil pesto

3 c packed fresh spinach, cleaned and chopped if large leaves

1 qt chicken stock (plus 1/2 c+ if re-heating leftovers as pasta absorbs liquid if stored, or add water)

1/4 lb acini di pepe pasta or orzo 

Finely grated Parmigiano- Reggiano cheese, optional garnish 

Instructions: 

1. Heat oil in soup pot over medium heat.  Squeeze sausage out of skin (if not using bulk); Chop thoroughly with spatula and stir until pink is gone.  Drain meat and set aside; wipe away  oil left behind.

2.  Return empty soup pot to stove.  Melt butter over medium heat.  Add onions, carrots and celery and saute until softened, about 5 -8 minutes. 

3. Add spinach and saute until it just starts to wilt. 

4.  Stir in basil pesto.  Add chicken stock.

5. Add back cooked sausage. 

6.  Reduce heat.  Simmer 10 -12 min, stirring periodically, 

7.  Add pasta and cook for an additional 6-8 min. 

8.  Serve large bowls… sprinkle with freshly grated parmesan cheese if desired.