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Sausage and Fennel Soup

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“From a supermarket handout, this is one of my favorite "comfort me" soups. I could eat the pot by myself (and sometimes do) but I'm always willing to share. Hope you'll try it.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 34 cup minced shallot
  • 1 12 cups sweet Italian sausage (about 3 out of casing, crumbled)
  • 1 12 cups leeks, finely chopped
  • 1 fennel bulb, stems removed, finely chopped
  • 1 cup carrot, finely chopped
  • 1 cup tomatoes, seeded, chopped (I use a 15-oz can of chopped tomatoes, juice and all)
  • 2 tablespoons fresh parsley
  • salt and pepper
  • 6 cups chicken broth

Directions

  1. Heat olive oil in a medium-sized saucepan; add garlic and shallots. Cook 1 minute. Add sausage, cook until browned, about 3 minutes. Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper. Cook another 2 minutes. Add chicken broth. Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
  2. Serve immediately.

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