Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
One-Pot Italian Wedding Soup Pasta
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- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 576
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 91 mg
- Sodium
- 1002 mg
This one-pot pasta captures everything people love about long-simmered Italian wedding soup—savory broth, tender greens and vegetables and juicy meatballs—without the all-day commitment. Sweet Italian turkey sausage is a smart shortcut for the meatballs, delivering plenty of flavor with minimal prep. The pasta cooks right in the pot, soaking up the broth and turning the whole thing into a cozy, weeknight-friendly dinner with very little cleanup.
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 576
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 91 mg
- Sodium
- 1002 mg
Ingredients
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Directions
- Put the bread cubes in a medium bowl and add water to cover. Let soak until softened but not falling apart, 30 seconds to 2 minutes, based on how dry the bread is. Squeeze excess water out of the soaked bread and transfer the bread to a bowl. Add the sausage, parsley, egg, 1/4 cup of the Parmesan and 1/2 teaspoon salt and mix well with your hands. Form into 16 to 18 meatballs and place on a plate. Refrigerate for 15 to 20 minutes to firm up a bit.
- Heat 2 tablespoons of the olive oil in a large braiser or deep skillet over medium heat. Add the carrots, celery, onion, rosemary and red pepper flakes and season with salt. Cook, stirring occasionally, until the vegetables begin to wilt, 4 to 5 minutes. Push the vegetables to one side of the pan with a wooden spoon and add the remaining 2 tablespoons olive oil to the empty space. Add the meatballs in one layer and cook, turning once, until just lightly browned, 2 to 3 minutes. (Turn the meatballs carefully as they will still be a bit soft at this stage.)
- Add the chicken broth and 1/2 cup water. Bring to a simmer and stir in the fusilli. Adjust the heat so the liquid is simmering rapidly and cook, stirring often, until the pasta is just beginning to become tender, about 10 minutes. Stir in the escarole and continue to cook until the pasta is al dente, the greens are tender and there is just a thin film of sauce in the bottom of the pan, about 5 minutes more. (If the liquid reduces completely before the pasta is cooked, add more water 1/4 cup at a time.)
- Remove the skillet from the heat, drizzle with a little olive oil and stir in the remaining 1/2 cup Parmesan. Serve in pasta bowls, passing more Parmesan at the table.
