Two weeks ago, our family experienced a sudden scare when Mike took a frightening fall during Spring Break, leading to a hospital stay and a prolonged recovery period at home. While the situation was daunting, the outpouring of support from our loved ones was a beacon of strength during a pretty scary time.
Amidst the well-wishes and acts of kindness, one gesture stood out: the delivery of homemade meals by our friends and family. Each dish brought a sense of warmth and comfort, easing the strain of the long days and nights. From pork dumplings to Swedish pancakes, each meal lifted our spirits in its own unique way.
However, amidst all the delicious offerings, one dish held a special place in our hearts: my mom’s Italian Wedding Soup. Originating from a cherished cookbook of our hometown’s now-closed pizzeria, Frankie’s Pizza and Pasta, this recipe has been a go-to for comforting those in need for decades. With handwritten notes and adjustments over the years, my mom has perfected the recipe, infusing it with her own special touch.
So, straight from Frankie’s cookbook and with love from my mom’s kitchen to yours, here’s the recipe for her hug-in-a-bowl, Italian Wedding Soup.
We hope it brings you as much comfort as it has brought our family!
Ingredients:
- 1 ounce of olive oil
- 12 ounces of spicy Italian sausage
- 2 tablespoons of butter
- 1 cup onions, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup basil pesto
- 3 cups fresh spinach, chopped
- 1 quart chicken stock
- 1/4 pound Acini di Pepe pasta (or orzo)
- Grated Parmigiano-Reggiano cheese for garnish
Instructions:
- Heat oil in a soup pot over medium heat. Add sausage and cook until no longer pink. Drain and set aside.
- In the same pot, melt butter over medium heat. Add onions, carrots, and celery. Saute until softened, about 4-5 minutes.
- Add spinach and saute until wilted. Stir in basil pesto and chicken stock.
- Return sausage to the pot. Reduce heat and simmer for 10-12 minutes.
- Add pasta and cook for an additional 6-8 minutes.
- Serve hot, garnished with freshly grated Parmigiano-Reggiano.
Tips from Mom:
- For added flavor, consider using homemade basil pesto. Here is a simple recipe from our friend, Enrica in Genoa: The complete guide to Genoa pesto sauce – A Small Kitchen in Genoa.
- Feel free to customize the recipe with your favorite vegetables or herbs. If it is in your fridge, toss it in the soup!
- Use mild Italian Sausage if you are serving to someone who prefers less kick (Mom likes Isernio’s Mild Italian Sausage)
- Substitute wild rice for the pasta to make it gluten-free
- Add a drizzle of finishing EVOO or herb salt before serving