The term "wedding soup" or "minestra maritata" in Italian, means "married soup" which refers to the marriage between greens and meat. I searched for recipes online and in my cookbooks but the one I settled on and have made many times came from the back of the box of Acini di Pepe, the little pearls of pasta that is used for the soup. Onions, carrots, celery and garlic are sauteed in olive oil until softened. Four cups of chicken broth is added and brought to a boil. In a separate pan, sweet Italian sausage is crumbled and cooked in a little olive oil for a few minutes. Add spinach, the Acini di Pepe and the sausage to the broth and simmer for several minutes. I have also made this with different greens such as a Chinese green called gai-lan, and other vegetables such as zucchini and red peppers. This is excellent the next day when the broth is absorbed and the soup thickens. I served it with a fried egg on top, which is my new favorite thing to do.
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