This quick-and-easy version of a traditional Italian Wedding Soup is simply remarkable.  Instead of meatballs, this version of the classic uses store-bought hot Italian sausage; first seared and then cut into pieces and added right back into the warm soup.  The soup base itself starts with onions and fennel, adds in a Parmesan rind for richness, and then everything is cooked in chicken stock with some tender escarole.  Like the traditional version, small pieces of al dente pasta also float throughout the soup; and don’t forget to finish the soup off with a touch of vinegar or lemon juice for brightness.  The entire soup comes together in no time, and is just as impressive as the classic version of the same name.

(To view this recipe, click on the following link: https://www.marthastewart.com/1521379/shortcut-italian-wedding-soup )

Tagged: anise, chicken stock, ditalini pasta, easy soup, escarole, fennel, hot Italian sausage, Italian wedding soup, Martha Stewart Living, onions, Parmesan cheese, sausage, soup, white wine vinegar