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Italian wedding soup

  • Baking — 30

  • Preparation — 20

  • Servings — 4


  • 1

    package of mild Italian Dalisa sausages (450 g)

  • 1

    onion, diced

  • 1

    large carrot, diced

  • 2

    celery ribs, diced

  • 2

    cloves of garlic, finely chopped

  • 6 cups

    chicken broth

  • 1 cup

    small uncooked pasta

  • 2 cups

    fresh spinach

  • Parmesan shavings

  • Salt and pepper


  1. Remove the casings from the sausages and divide each sausage into 4 meatballs, for a total of 24 medium-sized meatballs.
  2. In a large pot, brown the sausage meatballs on all sides.
  3. Add the diced onion, carrot, and celery to the pot with the meatballs.
  4. Incorporate the chopped garlic cloves, season to taste, and sauté for a few additional minutes.
  5. Pour the chicken broth into the pot and let the soup simmer for about 15 minutes, or until the meatballs are cooked and the vegetables are tender.
  6. Add the pasta and cook according to the instructions on the package.
  7. At the end of the cooking time, add the fresh spinach to the soup and mix until well incorporated.
  8. Serve the hot soup in large bowls. Garnish each bowl with some Parmesan shavings for added flavor.
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