Italian Wedding Soup Ingredients with Lottie's Sausage



  • 1 lb Lottie’s Calabrian Chile Sausage
  • 2 each carrots, small diced
  • 2 each celery, small diced
  • 1 each large onion, small diced
  • 2 each garlic cloves
  • 1 bunch kale, de-stemmed and chopped
  • 1 package dill, chopped
  • 2 each lemons
  • 1 cup orzo (½ the bag)
  • 8 cups chicken stock


  • Roll sausage into little thumb-size balls
  • Heat a large dutch oven or pot over medium heat and add 1 tbsp EVOO. Sear little meatballs and set aside.
  • Lower heat to medium and add diced onion to the pot. Cook for 5-8 mins. Grate the garlic into pot and stir until fragrant (2-3 mins)
  • Add the carrot and celery to the mix, season lightly with salt and keep cooking until tender (8-10 mins)
  • Add your sausage back to the pot and stir in 1 cup orzo. Pour in stock and bring up to simmer.
  • Check pasta for doneness (about 10 mins). Once its al dente, add kale to soup and let wilt.
  • Season soup with dill and lemon juice, we like ours zippy! Enjoy!