Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Shortcut Italian Wedding Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 12, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 A Parmesan rind is the powerhouse ingredient behind this fast, flavorful version of the classic soup. Ingredients 1 tablespoon extra-virgin olive oil 1 pound hot Italian sausage (4 links) 1 small onion, finely chopped (1 cup) ½ bulb fennel, finely chopped (1 cup), plus fronds for serving Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1 Parmesan rind, plus shaved Parmesan for serving ⅔ cup pastina, such as acini di pepe 3 cups escarole leaves, torn into bite-size pieces 2 teaspoons white-wine vinegar Directions In a medium saucepan, heat oil over medium. Add sausage; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Add onion, fennel, and a pinch of salt to pot. Cook, stirring, until softened, 10 minutes (if browning too quickly, add a splash of water). Add broth, 3 cups water, and rind. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Meanwhile, toast pastina in a dry skillet over medium-high heat, stirring often, until golden, about 4 minutes. Add to simmering broth. Slice sausage; add to saucepan with accumulated juices. Cook, stirring, until pastina is al dente and sausage is cooked through, 6 to 8 minutes. Drizzle escarole with vinegar; season with salt and pepper and divide evenly among bowls. Ladle soup over it; top with shaved cheese, fennel fronds, and pepper. Alpha Smoot Rate it Print