Print Recipe
Cast Iron Wedding Soup
Cast Iron Wedding Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Soup
Cuisine Italian
Servings
Ingredients
  • 2 Each Johnsonville Swiss and Mushroom Grillers Cooked and cut into cubes
  • 1/2 Each Johnsonville Andouille Sausage Diced
  • 4 cups Chicken Bouillon
  • 32 oz Chicken Stock 1 Box
  • 1 stalk celery Diced
  • 1 Carrot Diced
  • 1/8 teaspoon Thyme
  • 1 tablespoon Oregano
  • 2 tablespoons Parmesan cheese
  • 2 cups Fresh Spinach Sliced
  • 1 1/2 cups Ditalini
  • 1 can White Beans Great Northern or Cannelini
Course Soup
Cuisine Italian
Servings
Ingredients
  • 2 Each Johnsonville Swiss and Mushroom Grillers Cooked and cut into cubes
  • 1/2 Each Johnsonville Andouille Sausage Diced
  • 4 cups Chicken Bouillon
  • 32 oz Chicken Stock 1 Box
  • 1 stalk celery Diced
  • 1 Carrot Diced
  • 1/8 teaspoon Thyme
  • 1 tablespoon Oregano
  • 2 tablespoons Parmesan cheese
  • 2 cups Fresh Spinach Sliced
  • 1 1/2 cups Ditalini
  • 1 can White Beans Great Northern or Cannelini
Cast Iron Wedding Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the two Johnsonville Grillers per package instructions. Cut and set aside.
  2. In a 5 qt. Dutch Oven, add stock and bouillon. Season with thyme and oregano and bring to a simmer. Add Carrots, Celery, and Onion and continue simmering.
  3. Add Andouille and continue simmering for about 30 minutes.
  4. Add cut up grillers and continue simmering.
  5. Add spinach, beans, and ditalini. Simmer till pasta is tender and serve.
Share this Recipe