Italian Wedding Rice With Sausage
After baking, decorate the cake as desired.
Recipe Summary Italian Wedding Rice With Sausage
All the flavors of Italian wedding soup re-created for a filling and savory weeknight one skillet meal!Ingredients | Banoffee Wedding Cake1 pound ground pork sausage¼ cup diced carrots¼ cup diced celery¼ cup minced onion2 cups reduced sodium chicken broth1 ½ cups fresh baby spinach leaves1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & ButterShredded Parmesan cheese, for toppingDirectionsShape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr® Rice Sides™ - Herb & Butter. Cook according to package instructions.Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.My husband doesn't feel 'soup' is a meal, so I turned my favorite Italian soup into a one-skillet meal with Knorr Rice Sides!Info | Banoffee Wedding Cakeprep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 servings
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