Quick Italian Wedding Soup Recipe

Why You’ll Love This Recipe

I Love This Recipe Because It Strikes The Perfect Balance Between Cozy And Light. The Broth Is Flavorful But Not Heavy, The Mini Meatballs Cook Right In The Soup (No Extra Dishes!), And The Acini di Pepe Or Orzo Pasta Gives It That Classic Texture I Crave. Plus, With Just One Pot And A Handful Of Fresh Ingredients, I Can Have A Homemade Soup That Tastes Like It Simmered For Hours.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 Tbsp Olive Oil

• 1 Cup Carrot, Chopped

• ½ Medium Onion, Chopped

• ½ Cup Celery, Chopped

• 1 Tsp Garlic, Minced

• 4 Cups Chicken Broth, Low Sodium

• 3 Mild Italian Sausage Links, Casings Removed

• ½ Cup Acini Di Pepe Pasta (Or Orzo Pasta)

• 3 Cups Baby Spinach

• 2 Tbsp Parsley, Chopped

• 1 Tbsp Oregano, Freshly Chopped (Or 1 Tsp Dried)

• Salt And Pepper, To Taste

Directions

1. I Start By Heating Olive Oil In A Large Pot Over Medium Heat. I Add The Chopped Carrots, Onion, And Celery, Then Sauté Until They’re Soft—About 5 Minutes.

2. I Add The Garlic And Cook For Another Minute Until It Becomes Fragrant.

3. While That Cooks, I Remove The Casings From The Sausage And Roll The Meat Into ½-Inch Balls.

4. I Pour In The Chicken Broth And Bring It To A Boil. Once Boiling, I Drop The Sausage Balls Into The Soup And Let Them Cook For 4 Minutes.

5. Next, I Stir In The Pasta And Let It Cook For 10 Minutes, Or Until It’s Tender.

6. Finally, I Add In The Baby Spinach, Chopped Parsley, And Oregano. I Let The Spinach Wilt, Then Season The Soup With Salt And Pepper To Taste.

Servings And Timing

This Recipe Makes 6 Servings, With Each Portion Being About 1½ Cups Of Soup. It Takes Just 10 Minutes To Prep And 20 Minutes To Cook—A Total Time Of 30 Minutes From Start To Finish. It’s Ideal For A Quick Weeknight Meal Or A Cozy Weekend Lunch.

Variations

When I Want To Switch Things Up, I Sometimes Use Turkey Or Chicken Sausage Instead Of Pork. I’ve Also Tried Kale In Place Of Spinach For A Heartier Green, And It Works Beautifully. For Extra Richness, I Occasionally Add A Handful Of Grated Parmesan Right Into The Pot Before Serving.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Fridge For Up To 4 Days. To Reheat, I Pour The Soup Into A Pot And Warm It Gently Over Medium Heat Until Heated Through. If The Pasta Has Soaked Up Some Broth, I Just Add A Splash Of Water Or Extra Chicken Broth To Loosen It Up.

FAQs

Can I Make This Soup Ahead Of Time?

Yes, I Often Make It A Day In Advance—The Flavors Get Even Better Overnight. I Just Reheat And Add A Bit Of Broth If It’s Thickened Up Too Much.

Can I Freeze This Soup?

I Recommend Freezing It Without The Pasta Since It Can Get Mushy. I Make The Base With Sausage And Veggies, Then Add Fresh Pasta When Reheating.

What Can I Use Instead Of Acini Di Pepe?

Orzo Is A Great Substitute, And Even Small Pasta Shapes Like Ditalini Work Well. I Just Adjust The Cook Time Based On The Pasta I Choose.

Can I Use Pre-Made Meatballs?

I Prefer The Flavor And Texture Of Freshly Rolled Sausage Balls, But Pre-Made Mini Meatballs Can Work In A Pinch—just Be Sure They’re Fully Cooked Before Serving.

How Do I Make It Spicier?

If I’m In The Mood For A Kick, I Use Spicy Italian Sausage Or Add A Pinch Of Red Pepper Flakes While Sautéing The Vegetables.

Conclusion

This Quick Italian Wedding Soup Recipe Is My Go-To When I Want Something Warm, Flavorful, And Satisfying In A Hurry. It Comes Together In Just 30 Minutes, Uses Fresh And Simple Ingredients, And Always Tastes Like A Hug In A Bowl. Whether I’m Cooking For The Family Or Meal Prepping For The Week, This Soup Never Disappoints.