Italian Wedding Soup

Nov 16, 2025

Ingredients:

• 1 pound Italian sausage
• olive oil
• 2 cups carrots, diced
• 1 1/2 cups celery, diced
• 1 cup white onion, diced
• 2 tablespoons Italian seasoning
• 1-2 tablespoons minced garlic
• 8 cups chicken broth
• 1 teaspoon coarse ground pepper
• 3/4- 1 cup acini de pepe
• 2 cups fresh spinach
• crostini (optional)

Directions:

1. Heat 1 1/2- 2 cups of olive oil in a medium skillet. Pinch off half teaspoon sized balls of the Italian sausage and fry in the olive oil. Fry until no longer pink on the outside. You don't want to brown them.It's okay if they aren't fully cooked on the inside, they will finish cooking in the soup.
2. Add two tablespoons of olive oil to the bottom of a 5 quart pot over medium heat. Add in the carrots, celery, onion and Italian seasoning. Sauté for about 8 minutes until the onions become translucent. Add in the minced garlic and sauté for about one minute until the garlic becomes fragrant.
3. Add in the chicken broth and the stir in the pepper. Increase heat to high and bring to a low boil.
4. Add in the sausage balls and the acini de pepe. Lower the heat to medium and cover with the lid. Simmer for 10-15 minutes.
5. Turn off the heat and stir in the spinach. Serve warm with crostini or crackers if desired.

*Stir in the fridge in an airtight container for up to 3 days. Reheat before serving.

Serves: 4-6