Italian Wedding Soup 2 Recipe

  • 1 pound Italian sausage (remove casing)
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, sliced
  • 5 cups low salt chicken broth plus 1 chicken bouillon cube
  • 1/4 cup White Wine
  • 1 cup small pasta
  • 5 ounces fresh baby spinach
  • 2 tablespoons fresh Italian parsley
  • 2/3 cup Parmesan-reggiano cheese
Sauté Italian sausage until lightly browned. Add 1 T. olive oil and sauté onion, celery and carrots until softened. Add broth and bouillon plus wine - heat until boiling, then add pasta. Cover the pan, turn heat down to medium and cook 8 minutes or until pasta is al dente. The last minute before serving add the spinach and fresh parsley. Serve in bowls with the cheese sprinkled on top.

Serves 4-6.

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