I know. It’s practically summer, and I’m sharing a recipe for soup!? Scott was sick this week, and the fact remains. A hearty soup like Italian Wedding Soup can do wonders for the immune system. Any time of year!
Italian Wedding Soup
There’s so much to love about Italian Wedding Soup! It’s super hearty, containing meat, pasta, and vegetables. Of course, it’s delicious! And, even though it may look difficult to make, it’s actually quite simple.
A few things that may set my recipe apart from the rest…
For starters, I make my acini de pepe pasta, in a separate pot. What I’ve found is that the pasta gets mushy if it’s cooked to its finishing point. I strain it a minute or two before it’s al dente and keep it stored in a separate container. I only combine it before I reheat and serve it. Trust me, it helps. Otherwise, the pasta will over-swell and soak up all the broth.
A few variations to this recipe: As far as the broth, sometimes I’ll just use store bought chicken broth. (I do opt for the low sodium.) Other times, I’ll use water and a broth concentrate, which I always keep on hand. If I don’t have acini de pepe, I may use orzo or egg noodles. (Whatever I have on hand.) If I’m pressed for time, I may simply use a cooked rotisserie chicken.