Italian Wedding Soup with Sweet Italian Sausage

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All it takes is a few pantry staples to make a perfectly warming weeknight soup. Use the best quality broth you can; because this recipe calls for so few ingredients, it really makes a difference.

Serves 4 to 6 / Takes less than 45 minutes

1 cup dried ditalini or other small pasta

8 cups good-quality chicken or turkey broth

1 (12-ounce) package The New Food Collective™ Sweet Italian Sausages, removed from casing

1 medium head escarole, chopped

Salt and freshly ground black pepper

Chopped flat leaf parsley, , for serving

Freshly grated Parmesan cheese, for serving

Bring a small pot of salted water to a boil. Add the ditalini and cook until al dente. Drain well and set aside.

Pour the chicken broth into a medium pot and bring to a simmer over medium-high heat.

Meanwhile, form the sausage into 1-inch meatballs.

When the broth has come to a rapid simmer, add the meatballs and escarole and cook gently, stirring occasionally, until the meatballs are fully cooked and the escarole is tender, about 10 minutes. Stir in the ditalini and season with salt and pepper to taste.

Serve at once, topped with parsley and grated Parmesan.