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Italian Sausage Soup

Italian Sausage Soup with Caramelized Fennel and Ditalini

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On the menu Jan 7 — Jan 13

Encore alert! We’re translating a classic Italian flavor pairing—sausage and fennel—into a hearty soup packed with veggies. Thinly sliced fennel and leek are caramelized in olive oil, garlic, and white wine to add deep, aromatic flavor to a tomato and spinach broth. Tiny pasta shapes called ditalini fit in every spoonful. Slurp-worthy? Check. Finished with plenty of grated Parmesan? Double check.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 690
  • Protein 41g
  • Total Carb 64g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet Italian sausage
    • 12 ounces
    • sweet Italian sausage
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • leek
    • 1
    • leek
  • fennel
    • 1 bulb
    • fennel
  • garlic
    • 1 clove
    • garlic
  • white wine
    • 1/4 cup
    • white wine
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • tomato paste
    • 2 teaspoons
    • tomato paste
  • chicken stock
    • 32 ounces
    • chicken stock
  • ditalini pasta
    • 3 ounces
    • ditalini pasta
  • baby spinach
    • 2 ounces
    • baby spinach
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot