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italian wedding soup with italian sausage
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5 from 4 votes

Italian Wedding Soup with Italian Sausage

Italian Wedding Soup. With Italian Sausage.
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours
Servings 6
Author Jim


  • 12 cups Low Sodium Chicken or Vegetable Stock (Quality matters here; if you have homemade, use it here!)
  • 1 shallot
  • 5 cloves garlic
  • 2 lemons
  • 1 bunch parsley
  • 1 teaspoon black peppercorns
  • 1 thick Parmesan rind
  • 2 bay leaves
  • 8 ounces short cut pasta
  • 4 ounces baby kale or escarole
  • 1 pound bulk sweet Italian Sausage
  • 4 tablespoons olive oil
  • Parmesan cheese (for garnish)


  • Chop the shallot and lemon into quarters (reserving some lemon for later garnish). Smash the garlic.
  • In a slow cooker or instant pot set on high/simmer, pour in the stock. Add in the shallot, lemon, garlic, black pepper, Parmesan rind, a handful of parsley, and bay leaves. Cook on high for at least 4 hours.
  • Prepare the pasta according to the package directions, draining 2 minutes shy of the recommended time. Toss with 2 tablespoons of olive oil and set aside.
  • 20 minutes before the stock is ready, make the meatballs. Form the sausage into 1/2 ounce balls (about a centimeter wide). In a wide sauté pan set over medium heat with 2 tablespoons of the olive oil, brown the sausage on all sides, 7-8 minutes.
  • Finish the soup: strain out the soup into a large bowl or other appropriate vessel. Discard the stock solids and return the broth back to a simmer. Once simmering, add in the greens and sausage and simmer for 4-5 minutes along with a pinch of salt. Once the greens are wilted, the soup is ready. Serve in a wide bowl with a bit of pasta on the bottom, topped with a squeeze of lemon and a sprinkle of Parmesan. Enjoy!