Description
This easy Italian Wedding Soup comes together in under 30 minutes with tender sausage meatballs, fresh veggies, and hearty pasta for a comforting bowl of flavor.
Ingredients
1 tbsp olive oil
1 cup carrot, chopped
½ medium onion, chopped
½ cup celery, chopped
1 tsp garlic, minced
4 cups low sodium chicken broth
3 mild Italian sausage links, casings removed
½ cup Acini di Pepe pasta (or Orzo pasta)
3 cups baby spinach
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
Salt and pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat. Add chopped carrots, onion, and celery. Sauté until vegetables are tender, about 5 minutes.
Add minced garlic and cook for 1 more minute until fragrant.
While the veggies cook, remove the sausage casings and roll the meat into ½-inch meatballs.
Stir in the chicken broth and bring to a boil. Carefully add the sausage meatballs to the soup. Cook for 4 minutes.
Stir in the pasta and cook for an additional 10 minutes, or until pasta is tender.
Add spinach, parsley, and oregano. Cook until spinach wilts into the soup.
Season with salt and pepper to taste. Serve warm.
Notes
Serving size is about 1½ cups of soup.
For spicier flavor, use hot Italian sausage.
Acini di Pepe is traditional, but Orzo or Ditalini also work well.
Garnish with grated Parmesan cheese for extra richness.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
