Its a shortcut take on the classic.

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

I makea lotof soup at home.

Since its usually a labor of love, I don’t make it often.

Overhead view of a white bowl of Italian wedding soup with spoon and topped with Parmesan cheese

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

Now I cant stop making it.

Any married person can tell you theres a big difference between a wedding and a marriage.

A wedding is a partyfun, carefree!

Overhead view of a two white bowls of Italian wedding soup topped with Parmesan cheese

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

A marriage is about finding balance and compromise.

This version halves the cooking time by using pre-seasoned Italian sausage instead of handmade meatballs.

Start by rolling one-inch balls of Italian sausage, then sear them in olive oil in a heavy-bottomed pot.

Angled view of a bowl of Italian wedding soup with spoon and topped with Parmesan cheese

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

Work in batches so you dont overcrowd the pan.

Set the meatballs aside, and saute chopped onions and garlic in the same pan until soft.

Add chicken stock and bring everything to a boil.

Add the pasta and sausage balls and simmer, then add your greens and cook for a few minutes.

I prefer escarole for its earthy bitterness, but spinach is a great quick-cooking choice here.

Serve with a drizzle of olive oil and lots of Parmesan cheese on top.

Heat the olive oil in a large Dutch oven over medium heat.

Fry the meatballs on all sides, working in batches if necessary, about 10 minutes.

Transfer them to a plate and cover to keep warm.

Add the garlic and saute until fragrant and soft, another 1 to 2 minutes.

Reduce to a simmer and add the pasta and browned meatballs.

Simmer until the pasta is barely al dente according to the package directions, about 8 minutes.

Stir occasionally, ensuring the pasta doesnt stick to the bottom of the pot.

Season with salt and pepper and taste.

To serve, optionally drizzle with good-quality olive oil and sprinkle with Parmesan cheese.