Italian Sausage, Parmiggiano-Reggiano, and Fennel Soup

This recipe, I'm happy to report, is totally of my own creation! And, amazingly, it's delicious! Who knew!?!

Despite having a fairly long ingredient list, this actually isn't too hard to make, and it doesn't take too long either. The key to it is to use really good brown chicken stock. Regular stock will only make a so-so soup, but brown stock really brings it alive. Also, don't cut out the rinds, salt-packed capers, or fresh herbs - all are essentially to the flavor.

Enjoy!

2 Tbsp extra-virgin olive oil, divided in half
3 Italian sausages
1 tsp red pepper flakes
1 tsp fennel seeds, crushed
2 cloves garlic
1 cup dry white wine
2 quarts brown chicken stock
2 large tomatoes, diced roughly
2 large parmiggiano-reggiano rinds
1 bay leaf
1 tsp freshly ground black pepper
1 Tbsp salt-packed capers, soaked in three changes of water for 5 minutes each
1 1/2 cups small elbow pasta
1 cup frozen green peas
1 Tbsp fresh parsley, minced
1 Tbsp fresh tarragon, minced
Salt, to taste
Parmigianno-reggiano for grating
Extra virgin olive oil, as condiment
Crusty bread, for dipping

Add 1 tablespoon of the oil to a large soup pot over medium-high heat. Add the sausages and cook until well-browned (don’t worry about cooking all the way through – just brown the sausage outsides). Remove the sausages to a plate. Add another tablespoon of oil to the pan and add the red pepper flakes and the fennel seeds. Fry for approx. 1 minute, and then turn the heat down to medium. Add the garlic and fry for approx. 30 seconds, or until the garlic is fragrant. Deglaze the pan with the white wine, and let simmer for approx. 3 minutes, or until slightly reduced.

Add the chicken stock, tomatoes, parmiggiano rinds, bay leaf, pepper, and capers to the pot and bring to a boil. Simmer for approximately 10 minutes. Slice the sausages into rounds, and then add them to the pot. Simmer for 5 minutes. Add the pasta, and simmer for approximately 5-7 minutes. Add in the peas, parsley, and tarragon. Taste for salt.

Serve hot with extra parmiggiano for grating, extra virgin olive oil as a condiment, and crusty bread for dipping (e.g., a baguette).