Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

330 calories; fat 19g; saturated fat 5.6g; mono fat 9.3g; poly fat 3g; protein 17g; carbohydrates 21g; fiber 2g; cholesterol 37mg; iron 2mg; sodium 651mg; calcium 135mg.