Italian Wedding Soup

Presented by Joy M. Turner, Johnson & Wales University

1 lb. Italian bulk sausage (sweet or spicy)

32 oz. chicken stock

28 oz. tomatoes, small diced, save liquid

8 oz. small pasta, (orzo or small seashell)

2 T. Italian seasoning

4 oz. baby spinach, fresh

Salt and pepper to taste.


2 T. basil, fresh, chiffonade

2 oz. parmesan cheese, shredded

Brown sausage in a stock pot over medium high heat, breaking up sausage and cooking so no pink remains, approximately 7 minutes. Add chicken stock, tomatoes, pasta and Italian seasoning to stock pot and bring to a simmer. Simmer until pasta is soft, 8 - 10 minutes depending on pasta. Add spinach to stockpot. Cook 1 minute while stirring soup. Remove from heat. Wash basil and chiffonade. Finely shred cheese. Ladle soup into serving container and top with garnish. Serve hot.