Slow Cooker Italian Wedding Soup

cooking.nytimes.com

Kimberley Anderson

6 large garlic cloves, smashed and chopped

2 large carrots, halved lengthwise if thick, sliced

2 celery stalks, sliced

1 yellow or red onion, minced

1 Parmesan rind, optional

1 large sprig fresh rosemary or 1 teaspoon dried rosemary

7 cups chicken broth

1 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

¼ teaspoon red-pepper flakes, plus more to taste

Juice of ½ lemon (about 2 tablespoons), plus more to taste

Fine kosher salt and black pepper

5 ounces hearty winter greens, such as kale, escarole or collard greens (about 1 small bunch or 1 clamshell container), tough ribs and stems removed, roughly chopped

1 pound sweet or hot raw Italian sausage, loose or removed from casings

½ cup small pasta, such as pearl couscous, ditalini or stelline, optional

Grated Parmesan, for topping, optional

Directions at cooking.nytimes.com

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