Barbara’s Italian Wedding Soup
In a little Italian restaurant in Santa Cruz, my husband and I had an amazing soup with orzo. I tweaked it at home to make it healthier but kept the warm, comforting flavor. —Barbara Spitzer, Lodi, California
Ingredients
- 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 carton (32 ounces) reduced-sodium chicken broth
- 3/4 cup uncooked whole wheat orzo pasta
- 1/4 teaspoon pepper
- 10 cups coarsely chopped escarole or spinach
- 1/2 cup coarsely chopped fresh Italian parsley
Reviews
Wonderful recipe. I make a batch and freeze in small containers for a nice cup of soup to go with salads when we need to eat light dinner (usually late). Incredibly easy and flavorful. Thank you for a keeper!
Delicious! I used mild Italian pork sausage and took it out of the casings. I didn’t have fresh spinach so I used frozen, which was still good, but I would I have preferred fresh and used 1/4 cup diced yellow onion instead of shallots This soup was really good, as is, but I decided on adding just a little more flavor for our taste so I added 1/2 tsp of Italian seasoning and then when done sprinkled Parmesan Cheese on each serving. Thankst Barbara. This recipe is a keeper!
This was so good!
This was super easy to make and tastes delicious! I used half hot Italian sausage and half mild. It has a nice kick and sure is good in the -9 degree weather we are having today. I used the spinach and love that there are so few ingredients and comes together so fast. Will definitely make again. Thanks for the easy, tasty recipe!
This is now my favorite soup! Love the flavor of the Italian sausage. It is easy to make & delicious. I will definitely be making it again, & again.