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Quick-and-Easy Italian Wedding Soup with Spinach & Fennel
Kori, Monterey, CA
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
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.
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.
Add remaining ingredients except sausage- let simmer for about 10 minutes -until Orzo is soft. Add sausage to pot.
Season with salt/pepper/garlic salt to taste as needed.
Serving Suggestion: sprinkle grated Parmesan cheese over top of soup in the serving bowl.
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