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This is a soup recipe that my Mom makes and that some people asked for the recipe for. It’s sooo good and soooo easy. I am not a fan of fennel at all but in this soup it melds together so well with the other flavors so well. Its super easy and makes a lot! Now that the weather is turning a bit chilly, this is the perfect treat!

1 lb. of loose Italian Sausage (Hot, Mild or Mix of both)
1 Fennel Bulb (Cut in Thin Wedges)
1 Sweet Onion (Cut in thin Wedges)
1 Head Escarole – chopped
1 Can Cannellini Beans – rinsed
2 qts. Chicken Broth
1 lb. Ditalini Pasta
Grated Pecorino Romano Cheese

Saute sausage (breaking up as you cook) until done.  Remove from pan.  Saute onion and fennel until translucent. Add sausage to onions and fennel.  Add broth and bring to boil.  Reduce heat and  add escarole and beans.  Cook pasta separate according to directions on box (it absorbs to much broth if cooked in soup).  To serve put pasta in bowl and add soup.  Sprinkle with cheese.