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Pork Noodle Soup with Broccoli Rabe and Fennel

Name: Pork Noodle Soup with Broccoli Rabe and Fennel
Yield: YIELD — 4 servings
Ingredients: 1 tablespoon olive oil, plus more for drizzling; 1 pound ground pork*; Kosher salt, freshly ground pepper; 4 cloves garlic, thinly sliced; 1 tablespoon fennel seed; ½ teaspoon crushed red pepper flakes, plus more; 6 cups chicken or vegetable broth (I strongly recommend using water + Better Than Bouillon); 6–8 ounces pasta (short, tube-y noodle or something fun like radiatori)**; 1 bunch broccoli rabe, thick stems removed, chopped (or fine, use kale); Parmesan or pecorino, lots of it; 1 lemon, halved for squeezing (optional); *alternatively, use one pound of hot italian sausage, casing removed, and leave out the additional fennel seed and red pepper flakes; **If you’re into weighing out your pasta, I can’t relate, but we are talking approximately 6 ounces of pasta needed here to serve 4 people. That’s about ⅓ of a one-pound box, ½ if your box is 12 ounces (which many are these days??). Basically: just eyeball it. Sorry in advance for all the opened boxes of pasta you’re about to have.

This soup is one of the most comforting dishes around. It’s easy and quick to make, and perfect to have on hand during a particularly cold week.

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