Italian Wedding & Minestrone Mashup Soup
Imagine a marriage between two classic Italian soups: minestrone and Italian wedding soup. This delightful hybrid combines the hearty goodness of minestrone with the savory meatballs and delicate greens of Italian wedding soup. You'll experience flavors that will warm your soul and leave you craving another bowl.
Ingredients
- 250 g white onion, small diced, 1 large
- 250 g carrots carrots, diced, 4-5 medium
- 75 g kale kale, stems removed, leaves sliced into 1″ pieces, 1 bunch
- 20 g garlic, pressed, 5-6 cloves
- 225 g hot Italian sausage, rolled into small balls, 25-30 balls
- Olive oil
- 75 g better than bouillon chicken, or any chicken bouillon
- 1400 g box chicken stock
- 600 g water
- 100 g elbow macaroni
- 850 g canned white beans, semi-drained
- salt
- black pepper, for garnish
- grated parmesan, for garnish
Instructions
- This soup comes together quickly, so start by cutting the vegetables and rolling out your meatballs.
- Heat a large stock pot over medium heat. Add in olive oil, onions, carrots, garlic, and a pinch of salt. Sweat until slightly softened, about 5-6 minutes.
- Stir in chicken bouillon, chicken stock, water and bring it all to a simmer.
- Add the elbow macaroni, chopped kale and sausage meatballs and cook until the pasta is tender. (if making ahead of time, cook until the meatballs are done)
- Pour in the semi-drained white beans. Taste and adjust for salt if needed.
- Serve the soup with a sprinkle of grated parmesan, black pepper, and a drizzle of olive oil.
If you want to make the soup ahead of time, cook the noodles separately and combine them when you want to serve!
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