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Sausage and Fennel Soup

  • 25minutes
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 tablespoon minced garlic

  3. 3/4 cup minced shallot

  4. 1 1/2 cups sweet Italian sausage (about 3 out of casing, crumbled)

  5. 1 1/2 cups leeks , finely chopped

  6. 1 fennel bulb , stems removed, finely chopped

  7. 1 cup carrot , finely chopped

  8. 1 cup tomato , seeded, chopped (I use a 15-oz can of chopped tomatoes, juice and all)

  9. 2 tablespoons fresh parsley

  10. salt and pepper

  11. 6 cups chicken broth

Instructions Jump to Ingredients ↑

  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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