Wisconsin Wedding Soup

With my wedding fast approaching, I thought it only fitting to have something delicious and comforting already made in the refrigerator after a day of busy wedding planning. What’s better than Italian Wedding soup?! Not much, unless you give it twist to fit you’re wedding, of course! Since I’m marrying a Wisconsinite, I decided to shake up the traditional soup and replace the chicken meatballs with a Wisconsin bratwurst 🙂 The flavors are still hearty & earthy with the delicate broth, but it’s an easier meal to prepare since you don’t have to make the meatballs. Plus it’s fun to give a meal a personal touch 🙂

Ingredients

  • 4 Wisconsin Brats, or Chicken Sausage
  • 1 Cup small Ring Noodles
  • 1 cup Pre-cut Crinkled Carrots
  • 3/4 cup Celery, diced into 1/4 inch pieces (2 stalks)
  • 10 Cups Chicken Broth
  • 1/2 Cup Dry White Wine, such as Chardonnay
  • 1 cup Yellow Onion, minced
  • 12 ounces Baby Spinach, washed & trimmed
  • 1/4 cup Fresh Dill, minced. Plus extra for garnish
  • Olive Oil
  • 1/4 Cup Freshly grated Pecorino Romano or Parmesan Cheese

In a large frying pan, cover the base of the pan in olive oil and turn up too medium-high heat. Once the oil is hot, add the brats and cover with a lid. Cook until the brats are fully cooked-through – be sure to turn them so each side gets a good sear (just be careful when you lift the lid as oil could splatter!). When the brats are cooked, set aside.

While the brats are cooking, heat olive oil over medium-low heat in a large soup pot. Add the onion, carrots, celery and sauté for about 5 minutes, or until they’re softened. Stir occasionally. Add the white wine and the broth, and bring to a boil. Next, add the pasta to the boiling broth and cook until tender, about 6 minutes (you don’t want them to get mushy). Cut up the brats or sausages into bite-size pieces, and add them to the broth – allow to simmer for a minute and then turn down the heat to low. Add the fresh dill, spinach and then season with salt & pepper. Once the spinach has wilted, ladle into soup bowls and sprinkle with the grated cheese and extra fresh dill. Serve with fresh baked bread and a fabulous glass of chardonnay!

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