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Italian wedding soup has many variations, but it is characterized by a rich broth, hearty greens and bite-sized meatballs. It’s a beloved part of the Italian-American canon, derived from minestra maritata, or married soup, which is not a soup served at weddings, but meaning that meat and vegetables are joined together. For this easy slow cooker version, instead of taking the time to make meatballs, use loose Italian sausage rolled into balls. (If you can’t find loose sausage, buy it in casings and then just cut the casings open, discard them and use the meat inside.) Italian wedding soup often features a small pasta, like couscous or ditalini, which makes for a heartier, less brothy soup. If you are using the optional pasta, use 7 cups of broth instead of 6.
Ingredients
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6large garlic cloves, smashed and chopped 2large carrots, halved lengthwise if thick, sliced 2celery stalks, sliced 1yellow or red onion, minced 1Parmesan rind, optional 1large sprig fresh rosemary or 1 teaspoon dried rosemary 7cups chicken broth 1tablespoon olive oil 1teaspoon onion powder 1teaspoon garlic powder 1/4teaspoon red-pepper flakes, plus more to taste Juice of ½ lemon (about 2 tablespoons), plus more to taste Fine kosher salt and black pepper 5ounces hearty winter greens, such as kale, escarole or collard greens (about 1 small bunch or 1 clamshell container), tough ribs and stems removed, roughly chopped 1pound sweet or hot raw Italian sausage, loose or removed from casings ½cup small pasta, such as pearl couscous, ditalini or stelline, optional Grated Parmesan, for topping, optional
Directions
In a 6- to 8-quart slow cooker, combine the garlic, carrots, celery, onion, Parmesan rind, rosemary, chicken broth, olive oil, onion and garlic powders, red-pepper flakes, lemon juice, 1½ teaspoons salt and several generous grinds of black pepper. Cook on low until the carrots are tender and the flavors have blended, about 6 hours. Increase the heat to high and remove the lid. Stir in the greens. Pinch the sausage into 1-inch pieces and drop them into the soup, gently submerging them. Replace the lid and cook until the sausage is cooked through, about 1 hour. If using the couscous or pasta, stir it in 40 minutes after you have added the sausage, and cook for 20 minutes. Remove the Parmesan rind and rosemary stem and discard. Taste the soup and add more salt, black or red-pepper or lemon juice, if you like. Serve topped with Parmesan, if desired.
Notes
Many stores that sell grated Parmesan also sell Parmesan rinds, which are an affordable way to infuse rich flavor into any soup. Ask at the cheese counter of any well-stocked grocery store. The rinds can be kept in the freezer indefinitely and there’s no need to defrost them before using.
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