15-Minute Italian Wedding Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian


Learn how to marry meatballs and spinach in this 15-Minute Italian Wedding Soup. Fill the guest list, because this soup is worth celebrating.


Units Scale
  • 4 cups low or no-sodium chicken broth
  • 1 cup water
  • 1/2 tsp. salt
  • 1 Tbsp. olive oil
  • 1 small onion
  • 1 lb. fresh mild chicken Italian sausage links (about 5 links)
  • 3/4 cup dry orzo or other small quick-cooking pasta
  • 2 oz. Parmesan cheese (a wedge or buy it pre-grated)
  • 2 cups fresh spinach


  1. Measure the broth and water into a large microwave-safe bowl. Add the salt. Microwave on high for 5 minutes.
  2. While the broth is heating put a large pot or Dutch Oven over medium heat. Add the olive oil. Peel and chop the onion. Add it to the pot.
  3. Use your fingers to squeeze ¾-inch balls of sausage meat out from the casings. Let them fall directly into the pan of onions. Stir occasionally as you make all the sausage balls. Discard casings. Stir and cover pot.
  4. When the broth has finished heating, add it to the large pot with the sausage. Cover and increase heat to high. When it reaches a simmer add the orzo. Let it come to a boil. Reduce heat to a heavy simmer. Stir occasionally until the pasta is al dente, about 6 minutes. Meanwhile, grate the parmesan cheese if not pre-grated.
  5. When the noodles are cooked (the sausage will be cooked by now as well), taste and add extra salt if desired.
  6. Put a handful of spinach into each of 4 soup bowls. Ladle hot soup on top of spinach. Garnish with grated Parmesan.

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