We love Italian Wedding, or “married” soup so much, we decided to reinvent it as a pasta dish. We've kept the spirit, but changed some of the parts. Ditalini is traded in for ziti, and kale is upgraded to fresh Swiss chard. However, the best parts remain the same: the savory pork and rich Italian flavors, including cheesy, nutty Parmesan, making this “marriage” just as loving and successful as the soup variety.
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem Swiss chard and coarsely chop leaves.
Core tomato and cut into ½" dice.
Coarsely crush croutons and combine with a pinch of Parmesan (reserve remaining for pasta).
Season ground pork with ¼ tsp. salt and a pinch of pepper.
Cook the Pork
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork to hot pan and stir often until no pink remains, 4-6 minutes.
Mix the Pasta
Add Swiss chard, tomato, vegetable base, and seasoning blend to pan. Stir constantly until chard is wilted, 1-2 minutes.
Stir in reserved pasta water and pasta.
Remove from burner. Stir in sour cream, remaining Parmesan, red pepper flakes (to taste), ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan croutons. Bon appétit!