I love Italian wedding soup. I especially love it when it takes almost no time to make and can be prepped for later. I made two of these and froze them for later in the week.
In this version, I used a spicy sausage. Sausage is a lot easier to make than tiny meatballs, and I like the little extra kick, but you can use whatever type of sausage you like.
Goes really well with a soft bread roll.
Serves 2
Ingredients:
- 1 large spicy sausage, cooked and sliced thinly
- 1/2 cup small pasta, like orzo, macaroni or small shells
- 1/4 block of frozen chopped spinach
- 1 onion, diced and sautéd
- 4 cups chicken broth (roasted chicken broth is best)
Instructions:
- For freezing and reheating in a slow cooker:
- Toss everything in a freezer tupperware dish. Don’t bother cooking the pasta or breaking up the spinach, that’ll cook later. When you do cook it in the slow cooker, 4 hours on low will be plenty, or until the pasta is cooked.
- For cooking and eating immediately:
- Toss it and everything else in a pot and bring to a boil. When the pasta is done (about 3 minutes if it’s small), it’s ready to eat.
Calories: 227
Fat: 12 g
Carbs: 19 g
Protein: 11 g
Fiber: 2.5 g
Healthy, Fast and Easy Food 