Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Shortcut Italian Wedding Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 12, 2019 Rate PRINT Share 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 Originally appeared: Martha Stewart Living, October 2017 Rate It PRINT