Martha Stewart’s Shortcut Italian Wedding Soup delivers all the cozy, savory comfort of the classic—without the hours of simmering and rolling meatballs. Spicy Italian sausage, fennel, escarole, and tiny pastina cook together in a deeply flavorful broth enriched with a Parmesan rind. It’s fast, elegant, and perfect for weeknights when you want something warm and satisfying with minimal effort.
Why Everyone Will Love This Recipe
- A faster take on classic Italian wedding soup
- Hot Italian sausage adds bold, savory flavor
- Pastina makes the soup hearty and comforting
- Escarole adds freshness and balance
- One-pot, weeknight-friendly cooking
What Makes This Soup a “Shortcut”?
Traditional Italian wedding soup often involves homemade meatballs and long simmering times. Martha’s version skips the meatballs in favor of browned sausage and builds flavor quickly with aromatics, broth, and a Parmesan rind. Toasting the pastina adds depth and keeps the soup from tasting flat—even with minimal cooking time.
Cooking Tips
- Browning the sausage well builds essential flavor—don’t rush it.
- Add a splash of water if onions or fennel start browning too fast.
- Toasting the pastina enhances nuttiness and helps it hold texture.
- Tear escarole into bite-size pieces so it wilts evenly.
- Remove the Parmesan rind before serving.
Frequently Asked Questions
Can I use mild sausage instead of hot?
Yes. Mild Italian sausage works perfectly if you prefer less heat.
What is pastina?
Pastina is very small pasta (like acini di pepe) traditionally used in soups. Orzo or small ditalini can substitute.
Can I make this vegetarian?
You can swap sausage for mushrooms and use vegetable broth, but the flavor profile will change.
Why add vinegar at the end?
A touch of acid brightens the soup and balances the richness of the sausage and cheese.
Does this soup reheat well?
Yes, though the pasta will continue to absorb liquid. Add extra broth when reheating.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with additional broth or water.
How to Freeze
Freeze the soup without the pasta for best texture, up to 2 months. Add freshly cooked pastina when reheating.
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 lb hot Italian sausage (about 4 links)
- 1 small onion, finely chopped (about 1 cup)
- ½ bulb fennel, finely chopped (about 1 cup)
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 3 cups water
- 1 Parmesan rind
- ⅔ cup pastina (such as acini di pepe)
- 3 cups escarole leaves, torn into bite-size pieces
- 2 tsp white-wine vinegar
For Serving
- Fennel fronds
- Grated Parmesan cheese
- Freshly ground black pepper
How to Make Martha Stewart’s Shortcut Italian Wedding Soup
- Brown the sausage: Heat olive oil in a medium saucepan over medium heat. Add sausage and cook, turning occasionally, until well browned, 8–10 minutes. Transfer to a plate.
- Cook aromatics: Add onion, fennel, and a pinch of salt to the pot. Cook, stirring often, until softened, about 10 minutes (add a splash of water if browning too quickly).
- Build the broth: Add chicken broth, 3 cups water, and the Parmesan rind. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Toast the pasta: Meanwhile, toast the pastina in a dry skillet over medium-high heat, stirring often, until golden, about 4 minutes.
- Finish the soup: Slice the sausage and add it (with any juices) to the soup along with the toasted pastina. Simmer until the pasta is al dente and sausage is cooked through, 6–8 minutes.
- Assemble: Drizzle escarole with vinegar, season lightly with salt and pepper, and divide among bowls.
- Serve: Ladle hot soup over the escarole. Top with grated Parmesan, fennel fronds, and black pepper.
;Resize,width=767;)
