Quick-and-Easy Italian Wedding Soup with Spinach & Fennel

30 minute meal that tastes even better the next day!

Recipe Information

Serves: Approx 5-6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

2 cans (32 oz.) low sodium Chicken Stock
½ cup fresh chopped basil
2 cups chopped fresh Spinach
1 bulb fresh Fennel, chopped or thinly sliced
1 cup diced White Onion
1 can diced tomatoes with Italian seasonsing
1 lb. Italian sausage links
1 cup Orzo pasta rice

Directions:

  1. Slice Italian sausage links into bite size pieces and brown in pan. Once brown remove from pan and place off to the side on a paper towel to remove excess oil.
  2. In large soup pot, drizzle olive oil and saute fennel and White Onion for about 5 -10 minutes to soften. Add chicken stock to pot and bring to a boil.
  3. Add remaining ingredients except sausage- let simmer for about 10 minutes -until Orzo is soft. Add sausage to pot.
  4. Season with salt/pepper/garlic salt to taste as needed.
  5. Serving Suggestion: sprinkle grated Parmesan cheese over top of soup in the serving bowl.

 

Recipe Reviews

I made mine with meatballs and the recipe was from my husbands Italian grandmother.

MICHELE
Dec 29, 2016
MelbourneFlorida

I made mine with meatballs and the recipe was from my husbands Italian grandmother.

great i made i vegan by leaving out the sausage and adding vegetable stock I made it for lunch and then It thickened quite a bit for supper

Maggie Burns
Feb 14, 2011
DundasOS

great i made i vegan by leaving out the sausage and adding vegetable stock
I made it for lunch and then
It thickened quite a bit for supper

Ocean Mist Farms , USA 3.5 4.0 2 2 I made mine with meatballs and the recipe was from my husbands Italian grandmother.
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