Casalinga sausages
Olive oil
Brown onion, finely chopped
Garlic, minced
Carrots, peeled and diced into 1cm cubes
Celery, diced into 1cm cubes
Chicken stock
Beef stock
Water
White wine
Bay leaf
Dried sage
White pepper
Fresh thyme, picked
Fresh baby spinach
Ditalini pasta, uncooked
Salt
Parmesan, shaved
500g
2 Tbs
1
4 cloves
2 Medium
1 Stick
4 Cups
2 Cups
2 Cups
1/4 Cup
2
1 tsp
1/2 tsp
2 tsp
2 Cups
1/2 Cup
Pinch
1/2 Cup
Method
- Make the meatballs – Remove the casings from the casalinga sausages. Take heaped ½ teaspoon of the meat and roll into small balls (you want them bite-sized, not golf balls!).
- Brown the meatballs – Heat the oil in a large, heavy-based pot over medium-high heat. Add the meatballs & brown on all sides (they don’t need to be cooked through yet, just nicely coloured). Remove & set aside on a plate.
- Sauté the veg – Turn the heat down to medium. Add the onion, carrot and celery to the same pot & cook until almost tender, about 5 minutes. Stir through the garlic & cook for a further minute until fragrant.
- Deglaze & add liquid – Pour in the white wine, scraping up all those flavourful browned bits from the bottom of the pot. Add the stock, water, bay leaf, sage, thyme & white pepper.
- Simmer – Return the meatballs to the pot along with the pasta. Bring to a simmer over medium-high heat & cook for 8–10 minutes, or until the pasta is al dente.
- Wilt the spinach – Take the pot off the heat, stir through the spinach & let the residual heat wilt it into the soup.
- Taste & season – Give it a taste & add salt as needed (the sausages & stock will bring a lot of flavour, so go easy at first).
- Serve – Ladle into bowls while hot & finish with a generous shower of shaved parmesan.
About this recipe
The famous soup is rooted in a real Italian dish called minestra maritata (married soup) from Naples, but the name “wedding soup” is an English mistranslation, and the recipe was heavily changed by Italian-Americans. It is never served at actual weddings in Italy.
A comforting classic that brings together tender meatballs, vibrant greens & delicate pasta in a rich, savoury broth. It’s the kind of soup that feels like a warm hug, perfect for chilly evenings, family dinners, or whenever you need a little extra comfort in a bowl. If you’re planning an Italian night in, it pairs beautifully as a starter before something like our Osso Bucco, another slow-cooked Italian classic that practically cooks itself.
Leftovers are even better the next day once the flavours have had a chance to mingle. The pasta will keep absorbing broth as it sits, so if reheating leftovers, add a splash of extra stock or water.
What is Italian wedding soup?
Italian wedding soup is a comforting soup made with small meatballs, vegetables, leafy greens and pasta in a flavourful broth. Despite its name, it isn’t traditionally associated with weddings. The name comes from the Italian phrase minestra maritata, meaning “married soup”, referring to the combination of meat and vegetables.
What meat is used in Italian wedding soup?
This Italian wedding soup recipe uses LaManna’s casalinga sausages, a traditional Italian-style pork sausage made with coarsely minced pork and seasoned with herbs and spices. They add plenty of flavour to the meatballs and make a delicious addition to this hearty soup.
What pasta is best for Italian wedding soup?
Small pasta shapes work best in Italian wedding soup because they’re easy to eat alongside the meatballs and vegetables. This recipe uses ditalini pasta, which is small, tube-shaped pasta that works particularly well in soup.
Can I make Italian wedding soup ahead of time?
Yes. Italian wedding soup can be made ahead of time and the flavours can become even better as they sit. Keep in mind that the pasta will continue absorbing the broth, so leftovers may become thicker.
How do you reheat Italian wedding soup?
Reheat Italian wedding soup gently on the stovetop or in the microwave. Because the pasta continues to absorb the broth as it sits, add a splash of extra chicken stock, beef stock or water when reheating if the soup has become too thick.
Can I freeze Italian wedding soup?
For the best texture, it’s preferable to freeze the soup without the pasta and add freshly cooked pasta when reheating. If freezing the finished soup, the pasta may soften after thawing and reheating.
