The Simple Joy of this Authentic Italian Wedding Soup
Nostalgia has a way of sneaking up on you through your taste buds, and this Italian wedding soup delivers that warm, fuzzy feeling in every single spoonful.
I’m talking about pure comfort in a bowl here. The beauty lies in its simplicity—tender chicken, savory Italian sausage, and that perfect pasta-to-broth ratio that makes you want to lick the bowl clean.
Don’t let anyone fool you with overcomplicated versions. This recipe strips away the fuss and gets straight to what matters: rich, satisfying flavors that’ll have you coming back for seconds, thirds, maybe fourths.
Ingredients
Getting this soup just right starts with gathering the perfect lineup of ingredients, and trust me, you don’t need to break the bank or hunt down some exotic items at specialty stores. This is comfort food at its finest, which means we’re working with simple, honest ingredients that you can probably find at any decent grocery store.
- 1 cup mild Italian sausage, thinly sliced
- 1 cup chicken breast, diced
- 1 1/2 tablespoons fresh minced garlic
- 1/2 cup roasted red pepper, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 6 cups chicken broth
- 8 ounces acini di pepe pasta, cooked al dente (can substitute orzo)
- 4 cups chopped fresh escarole (can substitute fresh spinach)
- 1/2 cup grated romano cheese (can substitute parmesan)
- Salt and pepper to taste
Now, let’s talk about a few ingredient swaps that won’t send your Italian grandmother into a tailspin.
Can’t find escarole? Fresh spinach works beautifully and wilts down just the same way. Romano cheese giving you sticker shock? Parmesan will do the job perfectly.
The acini di pepe pasta might require a little hunting since it’s not always sitting pretty on the shelves, but orzo makes an excellent stand-in.
And here’s a pro tip that’ll change your life: pop that sausage and chicken in the freezer for about ten to fifteen minutes before you start slicing. It firms everything up and makes cutting through the meat feel like slicing warm butter.
How to Make this Authentic Italian Wedding Soup
Now comes the part where your kitchen transforms into something that smells like heaven decided to take up residence in your stockpot.
Pour in all 6 cups of chicken broth along with 1/2 teaspoon each of dried basil and onion powder, then bring the whole beautiful mess to a soft boil.
This is where patience becomes your best friend, though I know it’s tempting to crank up the heat and rush things along.
Once you’ve got that gentle bubbling action going, stir in your 8 ounces of cooked acini di pepe pasta and those 4 cups of chopped fresh escarole, watching as the greens wilt down like they’re melting into the soup.
For an even more authentic touch, consider making your own fresh pasta with an Italian pasta maker to create the perfect acini di pepe or even substitute with freshly made orzo.
Season everything with salt and pepper to taste, then ladle this liquid gold into bowls and top each serving with a generous tablespoon of that 1/2 cup grated romano cheese.
Here’s the thing that’ll save you from soup disaster: resist every urge to add the pasta early or let it sit around in the soup for too long, because those little pasta pieces will soak up your broth like tiny, carb-loaded sponges and turn your elegant soup into something resembling pasta porridge.
Substitutions and Variations
While this recipe hits all the traditional notes, I’m not about to leave you hanging if your pantry looks nothing like an Italian grandmother’s dream cupboard.
Can’t find escarole? Fresh spinach works beautifully and wilts just as quickly.
Romano cheese missing from your fridge? Parmesan‘s your backup hero.
No acini di pepe pasta? Orzo steps in perfectly, though honestly, any small pasta shape will do the trick.
Turkey sausage can replace the Italian sausage if you’re watching calories.
Even rotisserie chicken works when you’re feeling lazy.
These swaps won’t disappoint.
Additional Things to Serve With Authentic Italian Wedding Soup
A good soup deserves great company, and Italian wedding soup practically begs for crusty bread that can handle some serious dunking action. I’m talking about a thick-crusted Italian loaf or focaccia that won’t disintegrate when you dip it.
A simple Caesar salad cuts through the richness beautifully, while garlic bread never disappoints anyone. Want something lighter? Antipasto platters work wonderfully—think olives, marinated vegetables, and good cheese.
I also love serving this with a crisp white wine or even a light red. The goal is balancing that hearty, comforting soup with fresh, bright flavors that complement without competing.
Final Thoughts
There’s something almost magical about ladling this soup into bowls and watching faces light up with that first spoonful.
I genuinely believe this recipe captures what Italian wedding soup should be—hearty, comforting, and somehow fancy without being fussy.
The tender meat, perfectly wilted greens, and tiny pasta create this beautiful harmony that just works.
It’s the kind of soup that makes you feel like you’re wrapped in a warm hug, which honestly sounds cheesy but it’s true.
Trust me when I say this’ll become your go-to comfort food.
