Fennel, Tomato and Sausage Soup

I love to share my fennel recipes because fennel is one of those things that gets a lot of confused looks at pickup.  I think that fennel is especially yummy in Italian recipes so I whipped up this soup on a recently fall evening.  As soon as weather gets cooler AT ALL, I fully embrace it.  Considering I live in Central Texas, these “fall days” are sparse but glorious.  This came together really quickly, so it worked well at my house on a week night.

Fennel, Tomato and Sausage Soup


  • 3 T olive oil
  • 1 large fennel bulb, diced
  • 3 Italian sausages, sliced into ½-inch rounds
  • 2 T white wine
  • 4 C chicken broth
  • 3 round tomatoes, diced
  • 3 round tomatoes, roughly chopped (we are going to blend these so don't work too hard here)
  • 3 T fresh parsley
  • 1 t fresh thyme


  1. Heat oil in large pot over medium heat. Add sausage and cook.
  2. Add fennel and sauté 3 to 5 minutes.
  3. Pour in the wine and deglaze pan, scraping up the flavorful brown bits.
  4. Put your 3 roughly chopped round tomatoes into the blender and blend into a sauce.
  5. Add broth, tomatoes, tomato sauce, thyme and parsley. Cover and bring to a boil.
  6. Reduce heat to medium and simmer 10 minutes.
  7. Season with salt and pepper to taste.
  8. This is really good served in bowls with a little grated parmesan on top.

One Comment

  1. Connie Bussey

    This is delicious. Although I added 3 cloves of garlic to the tomato sauce … used a big can of tomatoes, drained for the sauce and a big can drained, diced for the rest as tomatoes in store looked putrid. Also chopped 1/2 a large onion and mixed with the fennel. Doubled the sausage and very good. Pressure canned 3 quarts when finished for the winter.

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