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- PREP TIME: 20 minutes
- TOTAL TIME: 20 minutes
- SERVES: 2 people
- PHOTOGRAPHY: JOHNNY FOGG
- PROP STYLIST: SOPHIE STRANGIO
- FOOD STYLIST: JUDY HAUBERT
Italian Wedding Chicken Noodle Soup
This is a traditional brothy Italian soup, a Sunday dinner favorite—but using flavorful Campbell’s® Chicken Noodle Soup as a quick base makes it also doable on weeknights. The homey meal in a bowl uses Italian sausage for the meatballs, so there’s no need to season the ground meat or create them from scratch. Feel free to use turkey, chicken, or pork sausage—as long as it’s raw and loose (not in casings), it will work perfectly. If your sausage came in casings, just squeeze the meat out before rolling it into meatballs.
Directions
- Warm the oil in a saucepan over medium-high heat. Add the carrot and garlic and cook, stirring, until softened and fragrant, 3 minutes. Add the soup, 1¼ cups water (or 1 can water) and the vinegar. Bring to a simmer.
- Roll the sausage into small, bite-sized meatballs, about 1 inch in diameter, and drop them into the simmering soup as you make them, one at a time. Let the soup simmer until the meatballs are cooked through and the carrot is just tender, about 4 minutes. Stir in the escarole and let it wilt, 1 minute. Serve in bowls topped with grated Parmesan and red pepper flakes.
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