Cooking Steps

1. 

   Brown Sausage

   Heat ½ tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add sausage and cook, breaking up, until browned, 4-5 minutes. Using a slotted spoon, transfer sausage to a bowl, leaving behind any juices in pot, and set aside. Reserve pot for caramelizing fennel.

2. 

   Prepare Ingredients

   While sausage cooks, rinse all produce. If your leek has arrived with dark green tops, trim and discard them. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces with your fingers, to let dirt sink to bottom. Halve fennel bulb, then cut core out in a wedge shape and discard. Slice fennel as thinly as possible. Mince garlic. Drain diced tomatoes, discarding juices. 

3. 

   Caramelize Fennel and Leeks

   Remove leeks from water and pat dry with paper towel. Return pot from sausage to medium heat and add 1 tablespoon olive oil. When oil is shimmering, add leeks and fennel. Sauté to soften fennel, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add wine and cook until almost fully evaporated, 1-2 minutes. Increase heat to medium high. Cook, stirring, until fennel is browned and caramelized, 2-3 minutes more.

4. 

   Sauté Aromatics

   Add crushed red pepper (skip or use half for less heat) and tomato paste to pot with vegetables over medium-high heat. Sauté, stirring, until fragrant, 1-2 minutes. Season with ¼ teaspoon salt and black pepper as desired.

5. 

   Simmer Soup

   Add chicken stock and drained tomatoes to pot. Return browned sausage to pot. Bring soup to a boil over high heat, then reduce heat to medium and simmer until flavors are melded, 5-6 minutes.

6. 

   Cook Pasta and Plate

   Stir ditalini into pot over medium heat and cook until pasta is al dente, about 8 minutes. Stir in spinach to wilt, 1-2 minutes more. Season with ½ teaspoon salt and black pepper as desired. Divide Italian sausage soup between serving bowls, garnish with Parmesan, and dig in!