I love this recipe because it combines tender meats, aromatic vegetables, and an abundance of greens into a satisfying bowl of soup that tastes even better with time. The slow simmering creates a broth that’s rich and flavorful, and the mix of chard, chicory, kale, and endive adds layers of texture and earthiness. It’s the kind of dish I enjoy making when I want a warm, comforting meal that fills the entire house with cozy aromas.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
300 g Sausage 450 g rind 500 g trotters 600 g ribs 500 g Chard 500 g Chicory 600 g Endive 600 g Kale 1 Celery rib 1 Onion 1 Carrot Parmesan cheese for grating Fine salt as needed Black pepper as needed Extra virgin olive oil as needed
Directions
I start by coarsely chopping the celery, onion, and carrot. I place them in a large pot of water and let them cook over low heat for a few minutes. Then I cut the sausage, rind, ribs, and trotters into pieces, making sure the trotters are halved. I add the meat to the pot in stages—first the ribs, then the trotters, rind, and finally the sausages. I let everything simmer gently for about 3 hours.
As the broth cooks, I season lightly with salt and pepper and skim off any foam that rises to the surface. Meanwhile, I wash and clean the chard, endive, kale, and chicory. I cut them coarsely, removing any tough stems, and set them aside.
Once the meat is tender, I turn off the heat, remove the meat, and strain the broth. I let the broth cool slightly, then place it in the refrigerator for about 15 minutes so the fat solidifies on top. While it chills, I clean the cooked meat, removing bones and cutting the meat into small pieces.
I take the broth out of the refrigerator, remove the fat from the surface, and warm it back up over medium heat. I add the prepared vegetables and cook them in the covered pot for about 30 minutes. When the vegetables are nearly done, I add the meat back in, turn off the heat, and let the soup rest for another half hour so the flavors come together.
I serve it warm with a drizzle of extra virgin olive oil and a generous amount of grated Parmesan.
Servings and Timing
This recipe serves 4 people. Prep time is about 50 minutes, cook time is about 4 hours, and total time is roughly 4 hours and 50 minutes.
Variations
I sometimes replace the trotters with hambone for a slightly different flavor and easier prep. I also like adding a few extra vegetables—like leeks or more carrots—when I want a sweeter, rounder broth. If I’m craving extra richness, I stir in a spoonful of Parmesan rind during simmering. For a lighter version, I reduce the amount of sausage and focus more on greens.
Storage/Reheating
I store leftover wedding soup in the refrigerator for up to 2–3 days. When reheating, I warm it gently on the stovetop over low heat to preserve the texture of the meat and vegetables. If it thickens too much, I add a splash of water or broth to loosen it.
FAQs
Why is my broth not very flavorful?
I make sure to simmer slowly for several hours and use a good balance of meat cuts to enrich the broth.
Can I skip the trotters?
Yes, I often replace them with hambone when I want something simpler.
Can I make this ahead?
Absolutely. The flavor improves after resting for a day.
Why do I need to chill the broth?
Chilling helps solidify the fat so I can remove it easily for a cleaner broth.
Can I use fewer greens?
Yes, but I find the mix of chard, chicory, kale, and endive makes the soup especially hearty.
Can I add pasta?
You can, but traditionally this version focuses on meat and vegetables.
Why skim the foam?
It helps keep the broth clear and improves the flavor.
Can I freeze the soup?
Yes, though I prefer freezing it without the greens and adding fresh greens later.
Can I use vegetable stock?
The flavor relies heavily on meat-based broth, so I stick with the original method.
Can I add beans?
Yes, adding cannellini beans makes the soup even heartier.
Conclusion
I love making authentic Italian wedding soup because it’s warm, rustic, and incredibly satisfying. The slow-cooked broth, tender meat, and rich mix of greens create a comforting dish that feels like home in a bowl. It’s the perfect recipe for when I want something nourishing and full of old-world charm.
