Italian Shotgun Wedding Soup (Easy Italian Wedding Soup recipe)
Everyone loves Italian Wedding Soup, but the thought of making both the meatballs and the soup on a harried weeknight is a little daunting. So I love this shortcut Italian Wedding Soup recipe that uses flavorful sausage instead of the meatballs, while still using the fresh vegetables that makes this soup so nourishing. This is also excellent with 15 oz. diced tomatoes stirred in with the broth. Scramble recipe tester Amy Stanley said, “We all gave it 5 stars.
- 1 Tbsp. extra virgin olive oil
- 1/2 – 1 yellow onion finely chopped (1 cup)
- 3 carrots halved (or quartered if large) and finely chopped (about 1 cup)
- 2 stalks celery thinly sliced (1 cup)
- 12 oz. pre-cooked Italian turkey, chicken, or meatless sausage (use wheat/gluten-free if needed) sliced into 1/2-inch slices
- 1 tsp. Italian seasoning blend or more to taste
- 10 cups reduced-sodium chicken or vegetable broth
- 1 cup orzo or use ditalini or other small pasta shape (use wheat/gluten-free if needed)
- 6 oz. baby spinach, escarole, or arugula or use 1 cup frozen spinach
- 1/2 cup grated Parmesan cheese for serving
- Heat a large stockpot or Dutch oven over medium heat, add the oil, and when it is hot, add the onions, carrots, celery and sausage, and sauté until the vegetables start to soften and the sausage starts to brown, 5 – 7 minutes.
- Stir in the Italian seasoning, then add the broth, cover and bring it to a boil. When it is boiling, stir in the orzo, cover to bring it back to a boil, if necessary, then uncover and simmer it for about 8 minutes, until the orzo is al dente. Stir in the spinach to wilt it for 1 minute.
- Season it with salt and pepper to taste, and serve it immediately, topped with the Parmesan cheese, or refrigerate it for up to 3 days or freeze it for up to 3 months.
Slow Cooker Directions
- You will need a slow cooker that is 4 qt. or larger for this meal. Omit the oil. Add all ingredients except the orzo and the cheese to the slow cooker, and cook on low for 8 – 10 hours or on high for 4 – 5 hours. Add the orzo to the slow cooker for the last 30 minutes of cooking time. Serve it topped with the cheese. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Chop the onion and the carrots, slice the celery, slice the sausage and refrigerate, take the frozen spinach out of the freezer, if using it, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the soup. Scramble Flavor Booster: Sauté 2 – 3 minced garlic cloves with the vegetables, add 1/2 cup dry white wine with the broth, serve it with crushed red pepper flakes. Tip: We love grating fresh Parmesan cheese over our soup with a Microplane grater. If you have a wedge of Parmesan, throw the rind into the soup with the Italian seasoning to flavor the soup and remove it before serving. Nutritional Information Per Serving (% based upon daily values): Calories 306, Total Fat: 11g, 16.5%; Saturated Fat: 3g, 14.5%; Cholesterol: 34mg, 11%; Sodium: 525mg, 22%; Total Carbohydrate: 35g, 11.5%; Dietary Fiber: 6g, 22%; Sugar: 3g; Protein: 17g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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