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Italian Wedding Risotto Soup

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: about 1 1/2 cups)

Mix up traditional Italian Wedding Soup by substituting orzo for risotto.


Nutrition Information

  • calories 330
  • fat 19 g
  • satfat 5.6 g
  • monofat 9.3 g
  • polyfat 3 g
  • protein 17 g
  • carbohydrate 21 g
  • fiber 2 g
  • cholesterol 37 mg
  • iron 2 mg
  • sodium 651 mg
  • calcium 135 mg

How to Make It

  1. Divide and shape sausage into 26 balls (about 1 teaspoon each). Heat a large Dutch oven over medium heat. Add oil; swirl. Add minced shallots, minced garlic, and crushed red pepper; sauté 5 minutes. Add chicken stock; bring to a boil. Add sausage and prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale; reduce heat, and simmer 5 minutes. Stir in escarole and salt; cook 2 minutes. Divide among 4 bowls; top with shaved Parmesan cheese.