Lunch / Dinner
Wedding Soup with Italian Sausage
Italian sausage is essentially coarsely ground pork flavored with garlic and fennel seeds. It comes either hot (with red pepper flakes) or sweet (without). And it isn’t just for pizza anymore.
To keep the chill at bay, this sausage version of Italian wedding soup needs to be on your radar. Chock full of mini sausage “meatballs” in a tomato-white wine broth, this is one of the best soups to ever cross your lips. And what’s even better, this soup is done and on the table in 45 minutes. Topped with Parmesan croutons, that you’ll want around just to snack on — they’re that good. Packed with flavor, this soup tastes like it took all day to make.
FOR THE CROUTONS, MELT:
FOR THE MEATBALLS, FORM,
FOR THE SOUP, HEAT:
Preheat oven to 400°. Line a baking sheet with parchment paper.
For the croutons, melt butter with 2 Tbsp. oil in a nonstick skillet over medium heat. Add baguette cubes; toast until golden, 3–4 minutes. Off heat, toss croutons with Parmesan; season with salt and black pepper.
For the meatballs, form sausage into 30–35 balls using a #100 scoop or melon baller (a heaping 1 tsp. measure). Bake meatballs on prepared baking sheet, 10 minutes.
For the soup, heat 2 Tbsp. oil in a pot over medium-low. Add onions, garlic, Italian seasoning, salt, and pepper flakes; sweat, partially covered, until onions soften, about 10 minutes. Increase heat to high.
Stir in meatballs, chickpeas, and kale mix until wilted; season with salt and black pepper. Serve soup with croutons.
% Daily Value*
Total Fat 34g 52%
Saturated Fat 11g 55%
Cholesterol 57mg 19%
Sodium 1504mg 62%
Carbs 49g 16%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.