North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 9 of 23

Print | 3X5 | 4X6 | Full Page |

Italian Wedding Soup
Irene Eslinger, Coleharbor, ND

1 tablespoon butter or margarine
1/2 cup onion, chopped
2 cloves garlic, minced
1 pound bulk Italian sausage, browned
2 (46-ounce) cans chicken broth
1/2 cup acini de peppe pasta
10-ounce package frozen, chopped spinach, thawed and well drained
1/8 teaspoon ground pepper
Grated parmesan cheese (optional)

Sauté onion and garlic in hot butter until tender but not browned; set aside. Brown Italian sausage and drain thoroughly. Pour chicken broth into a medium size saucepan. Add sausage, butter and onion to chicken broth. Bring to a boil.

Add pasta and simmer 10 minutes. Add well-drained, chopped spinach and pepper, simmer 15 minutes, stirring occasionally. Individual servings may be topped with Parmesan cheese.

Serves 8.

Nutritional Information
Each serving provides approximately 228 calories, 12g protein, 15g carbohydrates, 15g fat, 1.7g fiber, 28mg cholesterol, 1.6mg iron, 1853mg sodium.