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Italian Sausage Soup with Spinach, Pasta, and Caramelized Fennel

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, Soup
Cuisine Italian
Servings 6

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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