Red Italian Wedding Soup
From gabysegalla 13 years ago
- 40 minutes to make
- Serves about 2 quarts
The spicy italian sausage in this soup adds an awesome punch of flavor.
Ingredients
- 4-5 cups chicken stock shopping list
- 1 onion shopping list
- 1 stalk celery shopping list
- 1 red bell pepper shopping list
- 3 cloves garlic shopping list
- parsley, basil, oregano - fresh or dry (about 1 tbs of each, dry) shopping list
- 1 cup frozen peas shopping list
- 1/2 cup tomato sauce (chunky vegetable) shopping list
- 1 can of cannellini beans shopping list
- 2-4 Spicy Italian sausages shopping list
- crushed red pepper (1/2 tsp.) shopping list
- black pepper shopping list
- 1/2 - 3/4 box of Pastina (or your favorite small pasta) shopping list
How to make it
- 1. While you bring the stock to a simmer in a stew pot, chop all of the vegetables.
- 2. Cut the sausages into tiny pieces and brown them on medium-high heat.
- 3. Add the vegetables to the pot, including the frozen peas. Then add the sausage when it's ready with the canellini beans (drain and rinse the beans).
- 4. Add the spices.
- 5. Cover and simmer for about 30 minutes.
- 6. Add the pastina, and simmer for another 3-4 minutes (or however long is needed for the pasta of your choice).
The Rating
Reviewed by 2 people-
The amount of pastina (1/2 to 3/4 BOX) is way too much for 4 to 5 cups of stock! I used 8 cups of stock and I still ended up with sludge as the soup sat for a few minutes after dinner. The flavor of this recipe is delicious though.
californiadreamin
in Cape Cod loved it
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This was ok, it needed more of a bright tomato flavour or some acidity for me. I sautéed all of the veg, herbs and spices together before adding to the pot. And added the peas at the end of cooking rather than simmering them for 30 minutes. If I wer...more
Cosmicmother
in Western loved it
Reviews & Comments 2
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" It was just okay "
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