Wedding Soup Recipe
A hearty wedding soup recipe based on the traditional Italian wedding soup. Rich flavor, no rolling little meatballs, and the Andouille adds a nice kick to the broth. Serve with a nice loaf of fresh bread on the side.
Servings: 10
Calories: 292kcal
Ingredients
- 2 ea Johnsonville Swiss and Mushroom Grillers Cooked and cut into cubes
- 4 oz Johnsonville Andouille Sausage Diced
- 4 cups Chicken Bouillon
- 32 oz Chicken Stock 1 Box
- 1 stalk celery Diced
- 1 large Carrot Diced
- 1/8 teaspoon Thyme
- 1/2 tbsp garlic powder
- 1/2 tbsp cracked pepper
- 1 tbsp Oregano
- 1/4 cup Parmesan cheese
- 2 cups Fresh Spinach Sliced
- 1 1/2 cup Ditalini
- 3 cans White Beans Great Northern or Cannellini
Instructions
- In a 5 qt. Cast Iron Dutch Oven, add stock, bouillon, and thyme. Heat to medium until simmering.
- Add cooked Grillers, Andouille, celery, and carrots. Simmer gently for 1 hour.
- Add the beans and rest of the ingredients except the spinach and keep simmering for another hour.
- Add the spinach and keep simmering for at least another hour.
Notes
This is a slow cooked soup in Cast Iron. Keep the heat at medium and don't rush it. If you're in a hurry, open a can. The beans are not drained and rinsed as the gravy really contributes to the soups body.
Nutrition
Calories: 292kcal | Carbohydrates: 43g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 670mg | Potassium: 694mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1810IU | Vitamin C: 2.4mg | Calcium: 131mg | Iron: 3.9mg