Italian Wedding Soup with Fennel
I have made this recipe many times over the years….it’s always a crowd favorite. The addition of fennel gives this recipe a different flair. The soup can be made ahead of time, without the pasta. Just re-heat the soup and add the pasta the day of the event. Serve with grated cheese.
1 ½ 1bs. Italian Pork Sausage
2 Tbsp. Olive Oil
1 Cup Onion, Chopped & 2 Cloves of Garlic, Minced
1 Fennel Bulb, Trimmed and Sliced Thin
1 Head of Escarole, Cleaned Well and Chopped
2 Cartons Chicken Broth (32 oz. size)
2 Cans Cannellini Beans, undrained
Salt & Pepper to taste
1 Cup Ditalini Pasta (or any small pasta)
Parmesan Cheese, Grated
Remove the casing from the sausage and form into small sausage balls. In a large skillet, sauté the sausage balls in 2 Tbsp. of olive oil for approx. 3-4 minutes. Remove the sausage from the pan and set aside. Add the chopped onion and minced garlic to the sauté pan with the sausage drippings. Saute for approx. 3 minutes, until onions are translucent. Add the sliced fennel and sauté for 2 minutes. Add the chopped escarole and cook for approx. 3 minutes longer, until escarole is wilted. Add the chicken broth and cannellini beans. Bring to a boil and then lower heat to a simmer for approx. 10 minutes. Add the sausage balls and the ditalini pasta, and cook until the pasta is done, approx. 10 minutes. The soup will be ready when the pasta is cooked through. Season to taste with salt and pepper, and serve with grated parmesan cheese.