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

1. Preheat oven to 400. Line a baking sheet with parchment paper.

2. 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.

3. For the meatballs, form sausage into 30-35 balls. Bake meatballs on prepared baking sheet, 10 minutes.

4. 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.

5. 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.

6. Stir in meatballs, chickpeas, and kale mix until wilted; season with salt and black pepper. Serve soup with croutons.

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