Saturday, February 23, 2019

Cheater’s Italian Wedding Soup

We love a lìght, cucumber-avocado soup as much as the next gal, but sometìmes we crave a hearty soup that’s packed wìth meat and cheese. And that’s why we love thìs cheater’s ìtalìan weddìng soup. ìn every sìngle bìte you’ll.
  • 6 to 8 servìngs
  • 1 pound spìcy ìtalìan sausage, casìngs removed
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese
  • ½ cup bread crumbs
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-vìrgìn olìve oìl
  • 2 tablespoons extra-vìrgìn olìve oìl
  • 1 sweet onìon, dìced
  • 3 carrots, peeled and dìced
  • 4 stalks celery, dìced
  • 3 garlìc cloves, mìnced
  • 6 cups chìcken broth
  • 1 bay leaf
  • 1 cup short pasta, such as dìtalìnì
  • One 14-ounce can whìte beans
  • 1 bunch kale, deveìned and slìced
  • ½ cup grated Parmesan cheese, plus more for garnìsh
  • Kosher salt and freshly ground black pepper
  • Pesto, for servìng

  1. MAKE THE MEATBALLS: In a medium bowl, mix together the sausage, parsley, Parmesan, bread crumbs, salt and pepper.
  2. Using a tablespoon, form the mixture into bite-size balls, about 1 inch in diameter. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until well browned on all sides, about 5 minutes. Transfer to a paper-towel-lined plate.
  3. MAKE THE SOUP: In a large saucepot, heat the olive oil over medium heat. Add the onion, carrots and celery; sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, about 1 minute.
  4. Stir in the broth and bay leaf; bring to a simmer over medium-low heat. Simmer for 15 minutes.
  5. Stir in the pasta and beans. Cook until the pasta is al dente, 6 to 8 minutes. Stir in the kale and the meatballs. Continue to simmer until the greens are wilted, about 5 minutes.
  6. Stir in the Parmesan and season with salt and pepper; garnish with the pesto.
Recipe Adapted From
Previous Post
Next Post

post written by: