PAOW! Italian Wedding Soup


2 cup PAOW Sausage-Flavored Pieces
2 tbsp olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
6 cups vegetable broth
2 cups water
½ cup dry white wine (optional)
1 bay leaf
½ tsp salt
¼ tsp white pepper (okay to use black pepper)
1 cup small pasta such as ditalini
4 oz fresh spinach, stems trimmed and roughly chopped
Parmigiano Reggiano, for serving


  1. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook. Make sure you stir frequently to avoid burning. Continue to simmer until vegetables are softened for about 8 minutes.
  2. Deglaze the pan with the white wine let reduce for one minute. Add the vegetable broth, water, bay leaf, salt and pepper and bring to a boil.
  3. Add the pasta and cook uncovered for 8 to 10 minutes.
  4. Reduce the heat to low and add the spinach. Simmer for a few minutes, until the spinach is wilted. Ladle into bowls and serve with grated Parmigiano Reggiano.