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Italian Wedding Soup with Sausage

2 whole Carrots, Chopped
2 whole Celery Stalks, Chopped
3 cloves Garlic, Minced
1 Tablespoon Extra Virgin Olive Oil
10 cups Chicken Stock
3 whole Chicken Sausage Links
2 cans (15 Oz. Can) Cannelini Beans, Undrained
8 ounces, weight Tagliatelle Pasta (or Your Favorite Kind For Soups)
6 ounces, weight Baby Spinach, Chopped
1/2 cups Parmesan, Grated And Divided


Begin by peeling and chopping the carrots and celery into fairly small, uniform chunks. Mince the garlic. Add olive oil to a medium hot pan and saute garlic for a minute or two (do not allow it to brown). Add carrots and celery and saute for another minute or two. Add all of chicken stock and bring to a boil. Remove sausages from their casing while waiting for stock to boil (I use a chicken basil sausage for this, but you can use any sausage that sounds good) and roll into small meatballs. Once stock is boiling, add sausage meatballs and stir to make sure they dont stick to the bottom of the pan. Allow to cook for 15 minutes. Add cannelini beans and pasta to the boiling soup and cook until pasta is done. Turn off heat and add chopped spinach and half the grated parmesan. Stir to cook spinach and melt parmesan. Dish into soup bowls and sprinkle with remaining parmesan. I usually serve this with some crusty bread. Its an amazing cold weather soup! Enjoy!

Source: tastykitchen.com