Sausage and Fennel Soup

Recipe by Julie Bs Hive
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
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DIRECTIONS

  • 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.
  • Serve immediately.
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