Chop the celery, onion and carrot coarsely. Place them in a large pot filled with water and cook over low heat for a few minutes.
Cut the sausage, rind, ribs and trotters into pieces. The trotters should be cut in half. Add the meat to the vegetables, starting with the ribs, followed by the trotters, rind and sausages, then let everything cook for around 3 hours over low heat.
Add salt and pepper to taste.
You can check on it at various intervals and take out the "foam" that forms on the surface of the broth during cooking.
During the cooking of the meat, wash and clean the chard, endive, kale and chicory, then cut them coarsely, removing the hardest parts of the vegetables. Set them aside.
When the meat is well cooked, turn off the heat, remove from the pot and filter the broth.
Let the broth cool outside, then cover it and let it cool further in the refrigerator, for around 15 minutes.
Meanwhile, clean the cooked meat, removing the bones and cutting it into smaller pieces.
After the 15 minutes have passed, take the broth out of the refrigerator. Remove the fat from the surface and warm it up by placing it back on the heat. Add the vegetables you've put aside earlier and cook over medium heat for about half an hour in a covered pot.
When the vegetables are almost ready, add the meat, turn off the heat and let the soup sit for about half an hour.
After the indicated time, you can serve the soup, still warm, perhaps accompanying it with a drizzle of extra virgin oil and a sprinkling of grated Parmesan cheese. You can save the wedding soup in the refrigerator for 2-3 days at the most.