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Title: Slow Cooker Italian Wedding Soup
Categories: Vegetables, Cheese, Herbs, Greens, Pasta
Yield: 5 servings

6 lg Garlic cloves; smashed,
- chopped
2 lg Carrots; halved lengthwise;
- sliced
2 Celery ribs; sliced
1 Yellow or red onion; minced
1 Parmesan rind; opt
1 lg Sprig fresh rosemary
+=OR=+
1 ts Dried rosemary
7 c Chicken broth
1 tb Olive oil
1 ts Onion powder
1 ts Garlic powder
1/4 ts Red-pepper flakes; more to
- taste
Juice of 1/2 lemon; more to
- taste
Salt & black pepper
5 oz Hearty winter greens; tough
- ribs & stems removed,
- rough chopped
1 lb Italian sausage, sweet or
- hot
1/2 c Small pasta
Grated Parmesan; for topping
- opt

In a 6 to 8 quart slow cooker, combine the garlic,
carrots, celery, onion, Parmesan rind, rosemary, chicken
broth, olive oil, onion and garlic powders, red-pepper
flakes, lemon juice, 1 1/2 teaspoons salt and several
generous grinds of black pepper. Cook on low until the
carrots are tender and the flavors have blended, about 6
hours.

Increase the heat to high and remove the lid. Stir in
the greens. Pinch the sausage into 1-inch pieces and
drop them into the soup, gently submerging them. Replace
the lid and cook until the sausage is cooked through,
about 1 hour. If using the couscous or pasta, stir it in
40 minutes after you have added the sausage, and cook
for 20 minutes.

Remove the Parmesan rind and rosemary stem and discard.
Taste the soup and add more salt, black or red-pepper or
lemon juice, if you like. Serve topped with Parmesan, if
desired.

By: Sarah DiGregorio

Yield: 5 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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