Fast Italian Wedding Soup

Step 1 -In a large saucepan over medium heat, add the olive oil.

Step 2 -Add the sausages to the heated olive oil, turning occasionally, and cook until browned.

Step 3 -Place the browned sausages on a plate.

Step 4 -In the same pan over medium-high heat, add the onions, the fennel, and the salt, stirring constantly, and cook until the veggies are softened, about 10 minutes. Note: If they are browning too quickly, add the extra water, a little at a time.

Step 5 -Add the chicken broth, the remaining 3 cups of the water, the parmesan rind, the salt, and the black pepper to the onion-fennel mixture, stirring frequently, and bring to a boil.

Step 6 -Reduce the stovetop heat to medium-low, and simmer, about 5 minutes.

Step 7 -While the soup mixture is simmering, in a dry skillet over medium-high heat, add the pastina, stirring often, and toast until golden, about 4 minutes.

Step 8 -Add the toasted pastina to the simmering soup mixture, stirring frequently, and continue to simmer.

Step 9 -On a cutting board with a sharp knife, cut the cooked sausage links into bite-sized slices and add the slices, along with any accumulated juices to the soup mixture, stirring occasionally, and cook until the pastina is al dente and the sausage slices are cooked through, reaching an internal temperature of 145 degrees F, about 6-8 minutes.

Step 10 -In a large bowl, add the escarole, the white wine vinegar, the salt, and the black pepper and toss to combine.

Step 11 -In four individual bowls, evenly divide the escarole mixture, then ladle the soup over the escarole mixture.

Step 12 -Top with the shaved parmesan cheese, the extra fennel fronds, and more of the black pepper and serve.