Lazy Girl Italian Wedding Soup

Lazy Girl Italian Wedding Soup:

A very untraditional, but delicious Italian Wedding Soup that uses Italian sausage instead of meatballs, saving time without lacking in flavor. This recipe is quick enough for a weeknight dinner, with enough leftovers to have your lunch covered throughout the week! 

One thing I love about meal prepping soup is how easy it is to know you’re getting a meal that’s balanced with protein, veggies, and carbs. This soup is comforting, delicious, and one you definitely won’t get sick of the leftovers!

Note:

• While acini di pepe is most common for Italian Wedding Soup, you can use any small pasta for this like ditalini, pearled couscous, or even orzo. Note: if you are not using acini di pepe, you may want to cook the pasta separately, as the slightly larger shapes have a tendency to soak up all the broth.

• If you like spice, hot Italian sausage also works great in this!
  

Serves 6.

Ingredients:

For the Italian Wedding Soup:

• 1 lb Italian sausage

• 1 container Trader Joe’s mirepoix OR 

• 1 small onion, diced

• 3 carrots, peeled and diced

• 3 celery stalks, diced

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried parsley

• ½ tsp mushroom umami seasoning (optional)

• ½ tsp red pepper flakes (optional)

• Zest of 1 lemon

• 6 cups chicken broth

• 1 cup acini di pepe, pearled couscous, or ditalini 

• 3 cups chopped kale

• 1 tbsp pesto (optional)

• Juice from 2 lemons

• 10 basil leaves, chopped

• Salt and black pepper to taste

• Freshly grated parmesan, chopped basil, and lemon wedges for serving

Directions:

For the Italian Wedding Soup:

• Heat a Dutch oven or wide sided pot over medium high heat and drizzle in your olive oil. Once hot, remove the sausage from the casing and add to the pot. Using a wooden spoon or spatula, break up into bite sized pieces and cook, stirring occasionally for 8-10 minutes or until golden brown. Remove any excess grease with a paper towel.

• Add in the chopped onion, carrots, and celery with a pinch of salt and stir, using the water released from the vegetables to scrape up any brown bits at the bottom of your pan. Cook for 4-5 minutes or until tender.

• Add in the minced garlic, dried oregano, dried parsley, mushroom umami seasoning and red pepper flakes (if using) and stir, cooking for 1 more minute or until fragrant.

• Add in the lemon zest and chicken broth and cover with a lid. Once boiling, remove the lid and reduce the heat to medium, then add in the acini di pepe or preferred pasta and cook to al dente according to package instructions, about 9 minutes.

• With 4-5 minutes to go on the pasta, add in the kale and stir to wilt.

• Once pasta and kale are cooked, shut off the heat and stir in the lemon juice and fresh basil. I also like to stir in a spoonful of pesto for extra flavor. 

• Serve with more lemon juice, fresh basil, parmesan cheese and freshly cracked pepper and enjoy!