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Barbara’s Italian Wedding Soup

Name: Barbara's Italian Wedding Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
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

6 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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

Barbara's Italian Wedding Soup Recipe photo by Taste of Home

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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

Directions

In a 6-qt. stockpot, cook sausage, shallots and garlic over medium heat until sausage is no longer pink, 6-8 minutes, breaking up sausage into crumbles. Drain.
Add broth to sausage mixture; bring to a boil. Stir in orzo, pepper and escarole; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 10-12 minutes. Stir in parsley before serving.

Nutrition Facts

1 cup: 197 calories, 6g fat (1g saturated fat), 34mg cholesterol, 780mg sodium, 20g carbohydrate (1g sugars, 6g fiber), 16g protein.

Reviews

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Average Rating:

shelleyd
Nov 11, 2020
To get an even more Italian taste...like wedding soup should have, add some soft bread crumbs and Italian cheese and a little milk for moisture into bulk Italian sweet sausage and make mini meatballs. Drop raw meatballs into simmering soup and allow 15-20 minutes to cook. Then beat a large egg in a small bow, stir in about1/3 cup fresh grated Parm and beat together. Increase temp slightly on soup and stir soup briskly in a circular motion. While stirring, drizzle in egg-cheese mixture. Switch to a long handle fork and continue to stir while the egg cooks. You get beautiful cheesy shreds of cooked egg and a wonderful flavor!
SRAdair
Feb 25, 2020
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!
gpdevoll
Dec 20, 2019
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!
Gr8Ci3
Jan 8, 2019
This was so good!
Marcia
Jan 1, 2018
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!
billy6285
May 2, 2016
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.