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Barbara’s Italian Wedding Soup

In a little Italian restaurant in Santa Cruz, my husband and I had an amazing soup with orzo. I tweaked it at home to make it healthier but kept the warm, comforting flavor. —Barbara Spitzer, Lodi, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 3/4 cup uncooked whole wheat orzo pasta
  • 1/4 teaspoon pepper
  • 10 cups coarsely chopped escarole or spinach
  • 1/2 cup coarsely chopped fresh Italian parsley

Directions

  • In a 6-qt. stockpot, cook sausage, shallots and garlic over medium heat until sausage is no longer pink, 6-8 minutes, breaking up sausage into crumbles. Drain.
  • Add broth to sausage mixture; bring to a boil. Stir in orzo, pepper and escarole; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 10-12 minutes. Stir in parsley before serving.
Nutrition Facts
1 cup: 197 calories, 6g fat (1g saturated fat), 34mg cholesterol, 780mg sodium, 20g carbohydrate (1g sugars, 6g fiber), 16g protein.

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