Deep South Dish: Southernized Italian Wedding Soup

Deep South Dish: Southernized Italian Wedding Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon of bacon drippings, canola or vegetable oil

  • 1

    pound of spicy Italian sausage

  • 1

    cup of chopped onion

  • 1

    garlic clove, minced

  • 1

    (14.5 ounce) can of stewed tomatoes

  • 2

    quarts of beef broth or stock

  • ½

    tablespoon of dried parsley

  • ½

    teaspoon of Italian seasoning

  • ¼

    teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste

  • 2

    cups of cooked collards, turnip, or mixed greens

  • 2

    cups of cooked black-eyed peas

  • Kosher salt and freshly cracked black pepper,

Directions

Heat bacon fat or oil over medium to medium high heat, in the bottom of a Dutch oven or other heavy bottomed pot. Remove casings from sausage and cook, breaking meat up into larger sized chunks. Add the onion and garlic to the meat and cook until the onions are tender and the sausage is cooked completely through. Use kitchen shears to cut up the stewed tomatoes in the can. Add, with the juices, to the sausage; stir in the chicken broth, parsley, Italian seasoning and Cajun seasoning and bring to a boil; reduce heat and simmer for 15 minutes. Stir in the collards and black-eyed peas and heat through. Taste and season with salt and pepper. Serve with cornbread. ~Cook's Notes~ Can substitute 1 or 2 (14.5 ounce) cans of black-eyed peas, or white beans, drained and rinsed and 1 or 2 (15 ounce) cans of collards, turnip, mustard or mixed greens, drained or about 5 ounces of fresh baby spinach, kale, or other tender, quick cooking greens such as chopped, fresh turnip or mustard greens. Can also roll the raw sausage into tiny meatballs, if you prefer.


Nutrition

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