Italian Wedding Soup
There's no more perfect a soup than this for chilly nights!
Ingredients
1 pack Italian sausage cut into 1 inch pieces
1 onion or 2 leeks, sliced thinly
4 cloves garlic, minced
3 ribs celery, diced
4 carrots, diced
1/2 cup dry white wine
8 cups chicken stock or water
1 cup small pasta like orzo or fregola sardo
2 heads escarole or 2 bags of spinach, roughly chopped
1 lemon, zest and juice
1/2 cup olive oil
10 sprigs parsley, chopped (optional)
Method
- In a large soup pot heat a glug of olive oil over medium heat and brown the sausage
- Add the onion, garlic, celery, and carrot with a big pinch of salt and sweat until soft
- Add the wine and cook until dry
- Add the pasta and stock or water and increase heat to high
- Bring to a boil then reduce to a simmer and cook until the pasta is cooked through
- Add the greens and wilt
- Combine the lemon zest, juice, olive oil, and parsley if using and spoon over the top of the soup to serve
