Always wondered how to make Italian wedding soup? Here's our favourite recipe for the classic.
1 tbsp olive oil
1/2 cup chopped onion
1 cup chopped carrot
1/4 tsp salt
1/2 cup chopped celery
1 tsp chopped garlic
4 cups sodium-free chicken broth
175 g turkey sausage, casings removed, rolled into 1/2-inch balls
1/2 tsp salt
1/8 tsp black pepper
3 cups baby spinach
1/2 cup ancini di pepe pasta
2 tbsp chopped parsley
Heat olive oil in a pot over medium. Add carrot, onion and celery and sauté for 4 min, or until vegetables are beginning to soften. Add garlic and sauté 1 min longer.
Add chicken stock and bring to a boil. Add turkey sausage to simmering chicken stock and cook for 4 min or until cooked through. Add 3 cups of spinach and 1/2 ancini di pepe pasta and simmer for 2 min longer. Be sure to simmer until pasta is cooked through. Season with salt and pepper, and add parsley just before serving or packing.
Calories 220, Protein 14g, Carbohydrates 23g, Fat 8g, Fibre 3g, Sodium 656mg.
Originally published in the Today's Parent September 2014 issue.
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