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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 teaspoon pepper
- 3 garlic cloves minced
- 2 shallots finely chopped
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 package (19-1/2 ounces) italian turkey sausage links, cas
- 3/4 cup uncooked whole wheat orzo pasta
- 10 cups coarsely chopped escarole or spinach
- 1/2 cup coarsely chopped fresh italian parsley
- Carbohydrate 2.20316382211538 g
- Cholesterol 0 mg
- Fat 0.0188713942307692 g
- Fiber 0.0426478351079501 g
- Protein 0.350006370192308 g
- Saturated Fat 0.00344725961538462 g
- Serving Size 1 1 servings. (12g)
- Sodium 1.47350961538462 mg
- Sugar 2.16051598700743 g
- Trans Fat 0.00532389423076923 g
- Calories 10 calories
In a 6-qt. stockpot, cook sausage, shallots and garlic over medium heat 6-8 minutes or until sausage is no longer pink, 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, 10-12 minutes or until orzo is tender. Stir in parsley before serving.
