Hoosierdaddy’s Italian Wedding Soup Recipe

Back along time ago my good friend Steve (and hiking partner) made this soup up for a get together for our hiking group. Since then we often badger him to bring it over - it is that good!

You asked for it, you got it!  Straight from Momma's kitchen in a
backwater village in Italy. (Now everyone can bring some, right?)



1 lb Italian Sausage links, casings removed and cut into 1" slices
2 medium onions, chopped
6 garlic cloves
1 lb boneless, skinless chicken breast, cut into 1" cubes
2 cans (15oz) cannelloni or white kidney beans, rinsed and drained
2 cans (14 ½ oz) chicken broth (I use lower sodium)
2 cans (14 ½ oz) diced tomatoes, undrained
1 tsp dried basil
1 tsp dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese


In a soup kettle, cook sausage over medium heat until no longer
pink; drain.  Add onions & garlic, sauté until tender.  Add chicken;
cook and stir until no longer pink.  Stir in the beans, broth,
tomatoes, basil & oregano.  Cook, uncovered for 15 minutes.
(Although simmering for longer makes it tastier!)   Add the spinach
and heat until just wilted.  Serve with Parmesan cheese.

YIELD:  11 servings   (2 ¾ quarts)


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