A hearty weeknight dinner, this Italian Sausage Soup with Spinach, Pasta, and Caramelized Fennel fills any home with the spicy-sweet scents of a meal worth savoring. Mild Italian sausage mingles with leeks and fennel caramelized to sweet perfection, then slow-simmers in a tomato-laden broth before finishing with petite ditalini pasta and fresh baby spinach. Topped with fresh grated Parmesan, this Italian sausage soup comes together in under an hour, perfect for any night of the week!
*to prepare the leek, cut away the dark green leaves and bottom root, then cut in the half lengthwise. Slice 1/4" half moons and add to a bowl of cold water to remove any dirt. After a couple minutes, remove leek from water with a slotted spoon and gently dry with paper towels.