Easy Wedding Soup

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This tasty and impressive dish is really very easy!

 

2 Tablespoons olive oil

1 medium red onion, chopped

3 cloves garlic, chopped

1 teaspoon dried Italian seasoning

1 teaspoon dried fennel seed

¼ teaspoon salt

¼ teaspoon red pepper flakes

freshly ground black pepper to taste (I use about 10 grinds)

2 quarts low sodium chicken broth

1 pound homemade Italian Sausage, cut into 1 inch chunks

1 16 ounce package frozen mixed vegetables (pick your favorite

blend)

1 can diced tomatoes (or petite diced)

2/3 cup small dried pasta, like mini shells or bows

2 Tablespoons Balsamic vinegar

1 bag baby spinach (5 oz.)

¼ cup grated Parmesan or Romano cheese

 

Quickly brown sausage chunks until cooked through. Drain and set aside.

Heat oil over medium heat in a stock pot, or Dutch oven.

Add onion and garlic. Cook until soft – about 3 minutes.

Stir in seasonings and cook about 30 seconds.

Stir in broth. Increase temperature to high and bring to boil.

Add sausage, frozen vegetables, pasta and vinegar. Lower heat to medium.

Cook until vegetables and pasta are cooked through, about 10 minutes.

Add spinach and cook about 2 minutes until leaves are wilted.

Serve soup with grated Parmesan or Romano cheese.

Serves 4 – 6

 

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