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

30 minute Italian Wedding soup, with spinach and fennel, that tastes even better the next day!

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



  • 2 cans (32 oz.) low sodium chicken stock
  • ½ cup fresh chopped basil
  • 2 cups Ocean Mist Farms Value-Added Spinach
  • 1 bulb fresh Ocean Mist Farms fennel, chopped or thinly sliced
  • 1 cup diced white onion
  • 1 can diced tomatoes with Italian seasoning
  • 1 lb. Italian sausage links
  • 1 cup orzo pasta rice


  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.
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