My third pregnancy is making me into a soup connoisseur! It’s one of the only things that has consistently sounded good to me the past few months.
A couple weeks ago, my husband and I were both craving Italian Wedding Soup. My parents were coming over that day to help us with some house projects, so I figured I’d make a big Crock Pot and offer to feed everyone in return 🙂
I modified this recipe from Eating on a Dime and it is SO good. It’s a quick and easy weeknight meal that’s also super healthy! It makes for delicious left-overs, or you can freeze some of it for another time.
Instead of chicken meatballs, I used Alfresco’s mild Italian dinner sausages as the staple ingredient (I got these at our local Meijer), and also added a little heavy whipping cream to give the broth some creaminess.
Below are the fixings/directions!
INGREDIENTS:
- 4 Alfresco Mild Italian Chicken Dinner Sausages (2 packages), chopped
- 1/4 onion chopped
- 3 large carrots chopped
- 2 stalks celery diced
- 3 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 8 cups chicken broth
- 1 1/2 cup orzo pasta
- 2 big handfuls of spinach
- 1/4 cup heavy whipping cream (fine to omit to make dairy-free, but I highly recommend!)
- Salt & pepper to taste (I like quite a bit!)
- 1/2 cup parmesan cheese/crushed red pepper optional to top
DIRECTIONS:
- Place everything but the orzo, whipping cream and spinach in the crock pot.
- Cover and cook on low for 6 hours, or high for 4 hours.
- 15-20 minutes before you are ready to eat, stir in the orzo, chopped spinach, and whipping cream.
- Cook until the pasta is soft.
- Serve immediately with fresh parmesan cheese!
Let me know what you think if you try it out!
*Thank you to Alfresco for sponsoring this blog post! All thoughts and opinions are my own. #FallWithAlFresco #Ad @alfrescochicken
