Italian Style Wedding Soup by Susan

Susan Feliciano


You may be familiar with that canned soup called Italian-Style Wedding Soup. Do you like it? I love it, and it was a favorite of my mother's. Well, now you can make your own!
The quality of the sausage is of foremost importance, so be sure to use one that you know has a great flavor. I used a chicken Italian sausage.
I won't claim this tastes the same as the canned version because ... I think it's better!

pinch tips: How to Grease a Pan





10 Min


15 Min


Stove Top


1/2 lb
bulk italian sausage, either turkey or chicken, but may also use pork. be sure this sausage has a great flavor.
carrot, peeled and sliced
1/3 c
onion, diced
1 stick
celery, diced
1 Tbsp
olive oil
4 c
chicken broth
1/4 tsp
black pepper
1/2 tsp
garlic salt
1/4 tsp
ground turmeric
1 tsp
dried parsley flakes
1/2 c
pearl couscous, uncooked
2 Tbsp
romano or parmesan cheese, grated
1 c
fresh spinach leaves, torn
1/2 tsp
beau monde seasoning (optional)

Directions Step-By-Step

In a large, heavy-bottom sauce pan, break up the sausage and cook. Also add in the carrot, onion, and celery. Cook them in the sausage fat until vegetables are wilted. If your sausage is very low fat, add 1 tablespoon olive oil to cook the vegetables in. Cook until the sausage is broken up in chunks similar to tiny meatballs.
Add the chicken broth, pepper, garlic salt, turmeric, and parsley flakes. Bring to a boil. Stir in the couscous and simmer the soup until the couscous is cooked, about 10 minutes. Stir in the romano cheese and spinach leaves. Heat through about 5 minutes.
Taste and adjust seasonings if necessary. For a more pronounced flavor, stir in up to 1/2 teaspoon Beau Monde seasoning.

About this Recipe

Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy