Categories: Soup
Ingredients
- 2 tbsp. each unsalted butter and olive oil
- 3 cups cubed Italian baguette
- 1/4 cup grated Parmesan
- Salt and black pepper to taste
- 1 lb. bulk Italian sausage
- 2 tbsp. olive oil
- 2 cups diced onions
- 1 tbsp. fresh minced garlic
- 1 tsp dried Italian seasoning
- 1/2 tsp each kosher salt and red pepper flakes
- 1/2 cup dry white wine
- 4 cups chicken broth
- 15 oz can diced tomatoes in juice
- 1/2 cup dry orzo pasta
- 15 oz can chickpeas, drained and rinsed
- 1 pkg. baby kale mix
Directions
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Preheat oven to 400. Line a baking sheet with parchment paper.
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For the croutons, melt butter with 2 tbsp. oil in a nonstick skillet over medium heat. Add baguette cubes; toast until golden, 3-4 minutes. Off heat, toss croutons with Parmesan; season with salt and pepper.
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For the meatballs, form sausage into 30-35 balls. Bake meatballs on prepared baking sheet, 10 minutes.
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For the soup, heat 2 tbsp. oil in a pot over medium-low. Add onions, garlic, Italian seasoning, salt and pepper flakes; sweat, partially covered, until onions soften, about 10 minutes. Increase heat to high.
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Deglaze pot with wine and cook until evaporated. Stir in broth, tomatoes, and orzo and bring to a boil. Reduce heat to medium and simmer soup until orzo is al dente, 7-8 minutes.
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Stir in meatballs, chickpeas, and kale mix until wilted; season with salt and black pepper. Serve soup with croutons.