Don’t judge me, but the first time I had Italian wedding soup, it was from a can. I ate a lot of canned soup in my college days and eventually I got bored of tomato and vegetable noodle, and decided to try something new. Even out of a tin, I loved the combination of sausage, noodles, and greens in savory cheese-spiked broth. Made from scratch this soup is luxurious, complex, and delicious.
The name of this soup refers to the harmonious union of broth and greens, this soup’s two essential ingredients. Pasta and cheese are frequent additions that I find essential. I’ve also added white beans, which complement the other flavors and add creamy texture to the soup. This recipe calls for kale, but if you’d prefer to use another hearty green—endive, escarole, mustard greens—feel free.
Pro tip: For a richer, caramelized flavor, cook the carrots, garlic and sausage in 1 tablespoon of olive oil, browning well on all sides, before adding to the pot.