Italian Sausage Soup with Spinach, Pasta, and Caramelized Fennel
Cozy Up with Italian Sausage Soup: A Flavorful Feast
As the days get cooler, there’s nothing quite like a warm, hearty soup to nourish the soul. Today, we’re sharing a recipe for Italian Sausage Soup with Spinach, Pasta, and Caramelized Fennel – a delightful blend of savory sausage, sweet fennel, vibrant spinach, and perfectly cooked pasta, all simmered in a rich tomato broth. This isn’t just soup; it’s a hug in a bowl!
This soup is incredibly satisfying and surprisingly easy to make. The caramelized fennel adds a subtle sweetness that balances the savory sausage beautifully. The spinach provides a boost of nutrients, and the ditalini pasta makes it a complete meal. It’s perfect for a weeknight dinner or a cozy weekend lunch.
What makes this soup special?
- Caramelized Fennel: Slowly cooking the fennel brings out its natural sweetness, creating a depth of flavor you won’t find in other soups.
- Simple Ingredients: You likely have many of these pantry staples on hand already.
- Quick & Easy: Ready in under an hour, making it perfect for busy schedules.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
Tips for the Best Soup:
- Browning the Sausage: Don’t overcrowd the pot when browning the sausage. Work in batches if necessary to ensure a good sear.
- Fennel Prep: Slicing the fennel thinly ensures it cooks evenly and caramelizes beautifully.
- Pasta Perfection: Add the pasta during the last 10 minutes of cooking to prevent it from becoming mushy.
- Spice it Up: Adjust the amount of red pepper flakes to your liking.
Serving Suggestions:
Serve this hearty soup with a side of crusty bread for dipping. A sprinkle of extra parmesan cheese and a drizzle of olive oil will elevate the flavors even further. A simple green salad complements the soup perfectly.
Frequently Asked Questions
Q: Can I use a different type of sausage?
Yes, you can! Hot Italian sausage will add a spicy kick, while sweet Italian sausage will create a milder flavor.
Q: Can I substitute the ditalini pasta?
Absolutely! Any small pasta shape, such as orzo or elbow macaroni, will work well.
Q: Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup freezable?
Yes, you can freeze this soup. However, the pasta may become slightly softer after thawing. It’s best to freeze the soup without the pasta and add it when reheating.
Q: Can I add other vegetables?
Definitely! Feel free to add other vegetables like carrots, celery, or zucchini to the soup.
Italian Sausage Soup with Spinach, Pasta, and Caramelized Fennel
Ingredients
- 1 lb Italian sausage
- 1 medium Fennel bulb sliced
- 6 cups Chicken broth
- 1 28oz can Crushed tomatoes
- 1 cup Ditalini pasta
- 5 oz Baby spinach
- 1/4 cup Grated parmesan cheese
- 1 tsp Red pepper flakes
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Drain off any excess grease.
- Add the sliced fennel to the pot and cook until softened, about 5-7 minutes.
- Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the ditalini pasta and cook until tender, about 8-10 minutes.
- Stir in the baby spinach and cook until wilted, about 2 minutes.
- Season with red pepper flakes and salt and pepper to taste.
- Serve hot, garnished with grated parmesan cheese.
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