Italian Shotgun Wedding Soup (Easy Italian Wedding Soup recipe)

Name: Italian Shotgun Wedding Soup (Easy Italian Wedding Soup recipe)
Total time: 30 min
Ingredients: 1 Tbsp. extra virgin olive oil; 1/2 – 1 yellow onion (finely chopped (1 cup)); 3 carrots (halved (or quartered if large) and finely chopped (about 1 cup)); 2 stalks celery (thinly sliced (1 cup)); 12 oz. pre-cooked Italian turkey, chicken, or meatless sausage (sliced into 1/2-inch slices, use wheat/gluten-free if needed); 1 tsp. Italian seasoning (or more to taste); 10 cups reduced-sodium chicken or vegetable broth; 1 cup orzo pasta (or use ditalini or other small pasta shape, use wheat/gluten-free if needed); 6 oz. baby spinach, escarole, or arugula (or use 1 cup frozen spinach); 1/2 cup grated Parmesan cheese (for serving)

www.thescramble.com

Everyone loves Italian Wedding Soup, but the thought of making both the meatballs and the soup on a harried weeknight is a little daunting. So …

View full recipe on www.thescramble.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thescramble.com.

Share this recipe:

Cooking tools:

Ingredients

1 Tbsp. extra virgin olive oil
1/2 – 1 yellow onion (finely chopped (1 cup))
3 carrots (halved (or quartered if large) and finely chopped (about 1 cup))
2 stalks celery (thinly sliced (1 cup))
12 oz. pre-cooked Italian turkey, chicken, or meatless sausage (sliced into 1/2-inch slices, use wheat/gluten-free if needed)
1 tsp. Italian seasoning (or more to taste)
10 cups reduced-sodium chicken or vegetable broth
1 cup orzo pasta (or use ditalini or other small pasta shape, use wheat/gluten-free if needed)
6 oz. baby spinach, escarole, or arugula (or use 1 cup frozen spinach)
1/2 cup grated Parmesan cheese (for serving)