The Australian Women’s Weekly Food

Soup-er duper lunches!

“Pork and fennel sausages are your secret weapon for this speedy soup. They’re packed with flavour, ensuring maximum taste with minimum fuss.”
Sarah Murphy, Food Editor, AWW Food



500g pork and fennel sausages
½ cup (50g) fresh breadcrumbs
2 cloves garlic, crushed
⅓ cup (25g) finely grated parmesan
¼ cup finely chopped flat–leaf parsley
2 tablespoon extra virgin olive oil
1 small onion, chopped finely
1 bunch cavolo nero, leaves picked, torn coarsely
2 litres (8 cups) chicken stock
1 cup (220g) risoni
1 tablespoon chopped fresh dill

1 Preheat oven to 200°C/180°C fan-forced. Grease and line a large oven tray.

Remove sausage meat from casings; discard casings. Place sausage meat, breadcrumbs, garlic, parmesan and half the parsley in a large bowl; season. Using clean hands, mix until sausage meat is broken down and ingredients are

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