Easy Wedding Soup
This easy wedding soup is a quick shortcut to Italian wedding soup that needs just four ingredients plus water. Spicy pre-cooked chicken sausage stands in for meatballs and seasons the broth, so no extra spices are needed. Frozen spinach and tiny acini di pepe pasta go straight into the pot, and everything is ready after ten minutes of boiling. It makes eight servings, which suits a crowd on a weeknight.
Instructions
Pour the chicken broth and water into a 4-quart saucepan and bring it to a boil over high heat.
Add the frozen spinach to the boiling liquid and let it start to thaw into the broth.
While the spinach softens, cut the pre-cooked sausage into small pieces, roughly bite-sized for a spoon.
Stir the sausage and the acini di pepe into the pot. Bring the soup back to a boil.
Let it boil for 10 minutes, until the little pasta beads are tender. Taste before serving, and add salt only if you used unsalted homemade stock, since bouillon is usually salty enough.
Make it personal.
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