Fennel and Sausage Soup

Ingredients:

• 14 ounces of Italian sausage
• 1 small onion – roughly chopped
• 1 fennel bulb - halved, cored and thinly sliced
• 2 cloves garlic – minced
• 1/4 cup white wine
• 1 jar of Lucini Tuscan Marinara Sauce
• 1 teaspoon crushed red pepper
• 32 ounces chicken stock
• 1/3 cup small or medium shell pasta
• Parmesan cheese to taste

Instructions:

1. Brown the sausage with 1 tablespoon of extra virgin olive oil on medium-high heat in a large pot, about 5 minutes. Once browned remove and set aside.
2. Add two tablespoons of extra virgin olive oil and sauté the fennel and the onion until soft. Add garlic and cook 1 minute more.
3. Add the wine and cook until fennel and onion are browned and caramelized. Add the crushed red pepper and Tuscan Marinara Sauce and cook for 1-2 minutes or until the flavors have melded together.
4. Add the chicken stock, browned sausage, and pasta and cook until pasta is al dente. About 8 minutes.
5. Serve topped with Parmesan cheese.